Gluten-Free Veggie Egg Rolls
Elevate your appetizer game with these Gluten-Free Veggie Egg Rolls—crispy, golden bites brimming with fresh, flavorful veggies. This recipe swaps traditional wrappers for gluten-free alternatives, making it perfect for those with dietary restrictions while remaining utterly delicious. Packed with shredded cabbage, carrots, crunchy bean sprouts, and a touch of garlic and ginger, these egg rolls deliver irresistible taste and texture in every bite. They’re wrapped tightly with cornstarch-sealed edges to lock in the vibrant filling, then fried to perfection for a satisfying crunch. Pair them with your favorite gluten-free dipping sauce and serve as a crowd-pleasing starter or snack. Ready in just 40 minutes, these egg rolls are a gluten-free delight you’ll savor and share!
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Recipe Information
Ingredients
- 12 pieces Gluten-free egg roll wrappers
- 2 cups Shredded green cabbage
- 1 cup Shredded carrots
- 1 cup Bean sprouts
- 1 cup Chopped green onions
- 2 cloves Finely minced garlic
- 1 teaspoon Grated ginger
- 2 tablespoons Gluten-free soy sauce
- 1 tablespoon Sesame oil
- 2 teaspoons Cornstarch
- 2 teaspoons Water
- 1 cup Neutral cooking oil (such as avocado or vegetable oil)
Instructions
Prepare the filling. In a large skillet or wok, heat the sesame oil over medium heat.
Add the minced garlic and grated ginger, and sauté for 1-2 minutes until fragrant.
Stir in the shredded cabbage, shredded carrots, bean sprouts, and chopped green onions. Cook for 3-4 minutes until the vegetables soften slightly but remain crisp.
Add the gluten-free soy sauce, stirring to combine. Remove the skillet from the heat and let the vegetable mixture cool for 5-10 minutes.
Prepare the cornstarch slurry by mixing the cornstarch with water in a small bowl. This will act as your sealant for the egg roll wrappers.
Lay out one gluten-free egg roll wrapper on a clean surface in a diamond shape. Place 2-3 tablespoons of the cooled filling near the bottom point of the wrapper.
Fold the bottom point of the wrapper over the filling, then fold in the sides to secure it. Roll the wrapper tightly until only the top point remains.
Brush a small amount of the cornstarch slurry onto the top point, sealing the egg roll. Repeat the process with the remaining wrappers and filling.
Heat the neutral cooking oil in a deep skillet or frying pan over medium heat, or preheat to 350°F (175°C).
Fry the egg rolls in batches, 2-3 minutes per side, until golden brown and crispy. Remove and place on paper towels to drain any excess oil.
Serve warm with your favorite gluten-free dipping sauce!
Nutrition Facts
Calories |
3216 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 263.5 g | 338% | |
| Saturated Fat | 35.9 g | 180% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3791 mg | 165% | |
| Total Carbohydrate | 216.2 g | 79% | |
| Dietary Fiber | 27.0 g | 96% | |
| Total Sugars | 18.3 g | ||
| Protein | 36.4 g | 73% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 402 mg | 31% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 1602 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
