Air Fryer Gluten Free Egg Roll Wrappers
These air fryer gluten free egg roll wrappers are crisp, golden and perfect for your favorite fillings. The dough comes together quickly and rolls out easily. They're great for homemade egg rolls without the gluten or grease.
Servings: 8
Equipment
Ingredients
- 1 Cup tapioca flour
- 2 Cups rice flour
- 1 Teaspoon xanthan gum
- 1 Teaspoon salt
- 2 eggs
- 1/2 Teaspoon black pepper
- 1 Cup water cold
Instructions
- In a large mixing bowl, combine tapioca flour, rice flour, xanthan gum, pepper, and salt. In a separate bowl, whisk eggs and water together. Add eggs to the flour and use a wooden spoon to combine into a dough. Form a dough ball
- Lightly flour your work surface (using tapioca or rice flour). Place the dough ball onto the surface and cover with plastic wrap. Use a rolling pin to roll dough out to ¼-inch thin. The dough is very fragile so keeping it slightly thicker than the typical ⅛-inch will help it hold its shape and prevent tearing.
- Cut dough into 6 x 6-inch squares. Lightly dampen a paper towel or cloth and cover the eggrolls as you are working to prevent drying. I like to wet a stack of napkins and keep them on a plate so that I can place the egg roll wraps between them as I go.
- Add 3 or 4 tablespoons of egg roll filling (link to recipe below) to the center of the egg rolls. Fold the corner over the filling, then fold the left and right side over the filling. Tuck and tightly roll to the unfolded corner.
- Preheat air fryer to 390 degrees F for 5 minutes
- Lightly spray the air fryer basket with nonstick cooking spray. Add egg rolls in a single layer. Give them a misting of cooking spray.
- Cook for 15 minutes, flipping halfway through. Let cool for 10 minutes before serving.
Notes
- Try this sauce: Gluten Free Healthy Sweet and Sour Sauce
- Recipe for filling used: Yummy Pork Egg Roll in a Bowl – 15 Minute Meal
Choose the right flour: For this gluten-free egg roll wrappers recipe, tapioca flour and rice flour are the best choices. They provide the right texture and hold the filling well. If you have a preferred gluten-free flour, feel free to experiment, but remember, the texture might change.
Don't skip the eggs: The eggs play a crucial role in getting the texture just right and holding everything together. There isn't really a suitable replacement for them in this recipe, so it's best not to skip them.
Roll the dough correctly: The dough for these egg roll wrappers is quite fragile. To prevent tearing, keep the dough slightly thicker than usual, around ¼-inch. Rolling it out too thin or too thick can lead to issues when filling and cooking.
Keep the wrappers moist: As you work, keep a damp cloth or paper towel over the egg roll wrappers to prevent them from drying out. This makes them easier to work with and helps them hold their shape.
Experiment with fillings: While the recipe suggests a specific filling, feel free to experiment with your favorite ingredients. Just remember to keep the filling amount to 3 or 4 tablespoons to guarantee that the egg rolls don't burst during cooking.
Nutrition
Calories: 214kcal | Carbohydrates: 46g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 319mg | Potassium: 52mg | Fiber: 1g | Sugar: 1g | Vitamin A: 60IU | Calcium: 12mg | Iron: 1mg
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