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Gluten Free Dairy Free Egg Rolls

GFDF Egg Rolls.jpg

GFDF Egg Rolls


Lisa @ Onceamonthmeals.com


  • 2 cups all purpose gluten free flour
  • 1 teaspoons xantham gum
  • 2 whole eggs
  • 2 each egg whites
  • 5 Tablespoons warm water
  • 3 Tablespoons soy sauce
  • 2 Tablespoons white wine vinegar
  • 2 Tablespoons honey
  • 3 Tablespoons cornstarch
  • 1 Tablespoons sesame oil
  • 4 teaspoons garlic, minced
  • 10 ounces coleslaw mix
  • 1.5 cups ground turkey, browned
  • 0.25 cups green onions, sliced
  • 0.5 cups canola oil, for frying


To prepare egg rolls, combine flour and xantham gum in a large mixing bowl. Add eggs, and egg whites, beating together. Gradually add water, 2 Tablespoons at a time, continuing to beat. Dough should be smooth but stiff. Separate the dough in half, forming into equal sized round balls, kneading until smooth. On a lightly floured surface, roll dough out as thin as possible. Using a pizza cutter, cut dough into 8 equal sized rectangles. Repeat with remaining dough. In a bowl combine soy sauce, white wine vinegar, honey and cornstarch, whisking until combined. In a large skillet, heat half of sesame oil over medium high heat and cook garlic. Add coleslaw and half of the sauce mixture, reduce heat to medium low and continue to cook. Add ground turkey, green onions, remaining sesame oil and remaining sauce. Cook until heated through. Remove from heat. Divide filling between squares of dough. Roll dough egg roll style around meat filling. Heat half of canola oil in a non stick skillet. Fry egg rolls in batches, 1 minute per side, adding more canola oil when necessary

Freezing Directions:

Prepare per above directions and flash freeze on baking sheet. Once frozen, divide into gallon freezer bags, label and freeze. TO SERVE: Reheat in microwave for 1-2 minutes.

Servings:  8 (2 per serving)

**conversion chart image provided by Erik Spiekermann

6 Responses to “Gluten Free Dairy Free Egg Rolls”

  1. Tamara says:

    I’ve been looking for a way to make wonton wrappers at home, yah. If I don’t need these gluten free can I just sub flour without the xantham gum? Or does anyone have another recipe? These look delicious.

    • Lisa says:

      Tamara – Yes – if you don’t need them to be gluten free you can simply sub your all purpose flour for the GF flour and xantham gum.

  2. KatyDel says:

    I have worked for years on making gf egg rolls and here is how I do it now. I use rice wrappers, but I use an egg wash to make them pliable. Wrap whatever filling you use (we make a traditional from my Granny’s recipe and ham & cheese). I use my vacuum sealer to pull all the air out and flash freeze them. The rice wrappers have a tendency to expand to alarming degrees and leak into the oil if you fry them, but sealing and freezing prevents that. Usually, I give them a spritz of spray oil and bake them in the over at 350 degrees, turning once. It’s enough to get the outside crunchy.

    This is the closest I have found to getting the taste and texture of egg roll wrappers.

  3. Deb says:

    These egg rolls look amazing. I can’t wait to try them. F.Y.I…..soy sauce is NOT gluten free so make sure you buy Gluten Free Soy Sauce.

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