Though an authentic-style filling may not be easy, you can use leftover chicken and veggies to make these delicious gluten free egg rolls. The making of the outer shell is extremely easy. Even gluten-eaters enjoy them.
I have seen a recipe or two online that calls for rolling your own dough. I was just not up for that! Number one, gluten free dough is difficult to work with, in most cases, and number two, simply put, it’s too much work if you’re going to make 2-3 dozen egg rolls. Remembering my batter that I use for my onion rings, I tweaked it and used it for these gluten free egg rolls. The egg yolks and the sugar help the browning and crispness. And after trying a number of batter thicknesses and cooking temperatures, I finally came out with the perfect crispness I desired. I hope you enjoy this gluten free recipe as much as we did. They are addictive, especially if you haven’t had any in awhile!
*Update – Feb. 12, 2015 – I recently experimented with using a higher ratio of sparkling water. I used one 8.45 ounce bottle of sparkling water (Perrier) and 1 cup milk. It was a little thin. So, I added about 1 1/2 tablespoons of rice flour. It turned out crispier, but not as brown. See the below image for the results.
These egg rolls also make the perfect leftover turkey recipe around Thanksgiving!
No need to make any dough, roll it or cut it out. Just use rice papers and an easy batter recipe to make these crispy gluten free egg rolls. Yummy!
Ingredients:
Instructions:
Tips
When deep frying, the more salt you use in the batter, the less oil will be absorbed during frying. Base your decision on any dietary restrictions.
The Three Ladies brand of rice papers I only had 26 papers, but if you fill them with about 4 tablespoons filling it should work out well with the filling above.
The use of sparkling water instead of milk creates a crisper roll, however, milk creates a darker crust. The darkness of the milk effects the color as well. In the photo above, I used homemade almond milk.
To freeze uncooked,unbattered egg rolls place them on parchment lined baking sheet, without any of them touching, and freeze. Then store in a freezer bag. To defrost lay them out separately so they do not stick to each other.
My deep-fryer used 7 1/2 cups of oil to fill to the top line. Do not place more egg rolls in than what can float to the top without touching each other.
Usually, it is suggested to hold the egg rolls in the hot oil until they are no longer raw. You may do this, however, it will leave marks in the batter. I suppose it's better then taking the chance that they will stick to the basket of your fryer. Do whatever works best for your method of frying.
The reason why I suggest using Three Ladies Rice Papers is because I heard that they are free of gluten cross-contamination. You may find them online or at Asian markets or at Amazon.com (see below).
I have been buying Absolutely! Gluten Free original crackers for years and their cracked pepper…
Costco sells E&C‘s vegan/dairy free Heavenly Hunks oatmeal chocolate bites. I’ve perfected the recipe that…
Costco sells Heavenly Hunks, organic, gluten free, vegan/dairy-free, oatmeal chocolate bites that the gluten free…
- Easier Than Puff Pastry This delicious gluten free Parmesan pastry dough may be used…
Using the popular Gluten Free Raisin Cinnamon Rolls and Chocolate Ganache recipes, together was born…
While I have developed other gluten free corn bread recipes, this one is my favorite…
This website uses cookies.
View Comments
I have been trying to get these right for years
Thank you so much for this
Finally - something that tastes close to the real thing and doesn’t fall apart… THANK YOU
I attempted making gf wrappers a few times (with more than a few tears), I also have tried the rice wrappers but the texture was a bit wrong and the flavor missing… the batter AROUND the rice wrapper is GENIUS!!! Thank you, bless you, so excited to try this!
Would these work made a few hours in advance and then reheated?
Andrea,
I advise that you make them, without the batter and then dip them in the batter and fry them right before serving. Otherwise they will be become soft on the outside and egg rolls do not taste well when they're cold.
Enjoy!
Carla
I am lost as to why you have a batter and rice papers that you soak? The directions do not say what to do with the batter mixture?
Rita,
See step no. 16, "Using metal tongs, dip one egg roll at a time in the batter..." You see, you soften the stiff as cardboard like rice papers. You stuff them and wrap them up tight. They will be see-through, but soft. To create a crispy texture, you dip them in the batter which creates a crust much like onion rings.
I hope that helps.
Carla
Feedback from one of my recipe testers,
"Long process...but so worth it!"
~ Alice
Facebook Comment - Feb. 1, 2015,
"I made these a while back with leftover chicken for my girl (she's 19), they were WONDERFUL! Even the one person in our family that (still) eats gluten loved them. These + the orange chicken [http://glutenfreerecipebox.com/gluten-free-orange-chicken/] = perfection! Dang it, now I'm going to have to make them "
~B.J.
My son and I are battling Lyme Disease and have to be GF and Dairy free. We have really been missing some of our favorites. We tried a receipe and the transparent spring roll wrappers just fell apart so I am excited to find this recipe! Can you use brown rice flour instead of white? Or any gluten free flour? Thank you so much!
Facebook Comment August 9, 2014,
"This works excellent....and tastes like the real deal! Yum!"
~A.M.
Can I use a n egg replacement, instead of the egg yolk. I'm looking to make a vegan version of lumpia.
Hi Chalise,
The egg yolk in this recipe is used as a binder. It helps the ingredients of the filing stick together. You can either omit it or try the recipe for tapioca gel here: glutenfreerecipebox.com/gluten-free-egg-substitute/.
Enjoy!
Carla
thanks! I do not know why I did not think of this. I will try it for sure.
I have been looking for a good gf egg roll recipe since 2007. I will give this one a try soon. Thanks!! I use raw coconut aminos by Coconut Secret for all my recipes calling for soy sauce. Lower in sodium, gf, df, and non-gmo. The taste is just like soy sauce to me. Available at health food stores and on line.
Mary Ann,
It must be great. You sound like a walking advertisement!
Carla