Quick answer

To make gluten-free egg rolls and wontons, prepare the dough from a dedicated mix like Mom's Place Gluten-Free Egg Rolls & Wonton Wraps Mix, roll it thin, fill, fold, and fry at 350°F (175°C) until golden. The key is handling the dough gently and sealing edges well to prevent leaks.

Why gluten-free wrap dough behaves differently

Gluten-free dough lacks the elastic gluten network that gives traditional wheat wraps their stretch. This means it can be more delicate and prone to tearing if overworked or rolled too thin. Using a trusted blend like Mom's Place Gluten-Free Egg Rolls & Wonton Wraps Mix takes the guesswork out of the flour ratio, so you can focus on technique. The mix is designed to mimic the texture of traditional wraps, but you still need to treat it gently. Expect a slightly softer dough that benefits from brief resting and careful handling.

Choosing the right tools and fillings

A non-stick rolling pin and a clean, lightly floured surface (using gluten-free flour or cornstarch) are essential. For fillings, avoid overly wet mixtures; excess moisture can make the wraps soggy and cause oil splatter during frying. Savory options like shredded cabbage, carrots, and cooked ground meat work well. If you want a shortcut, the mix includes a recipe for a savory filling, but you can also get creative with your own ingredients. Just ensure any cooked filling is cooled before wrapping.

Step-by-step folding and frying

  1. Prepare the dough: Mix the gluten-free egg roll and wonton wrap mix according to package directions. Knead gently until a smooth dough forms, then cover and rest for 10-15 minutes. This hydration period makes the dough easier to roll. Checkpoint: Dough should be soft but not sticky. If sticky, add a tablespoon of gluten-free flour.
  2. Roll out the wrappers: Divide dough into small balls. On a lightly floured surface, roll each ball into a thin square or circle, about 4 inches for wontons or 6 inches for egg rolls. Aim for even thickness. Mistake to avoid: Rolling too thin causes tears; too thick leads to chewy wrappers.
  3. Fill and fold: Place a spoonful of filling in the center. For egg rolls, fold the bottom corner over the filling, tuck in the sides, and roll tightly. For wontons, fold in half diagonally and pinch edges, or bring corners together. Seal edges with a little water. Checkpoint: Ensure no air pockets and edges are well sealed to prevent leaking during frying.
  4. Fry to golden perfection: Heat oil to 350°F (175°C). Fry in small batches for 2-3 minutes per side, until golden brown and crispy. Drain on paper towels. Mistake to avoid: Overcrowding the pan lowers oil temperature and makes wraps greasy.

Product facts

  • Gluten-Free Egg Rolls & Wonton Wraps Mix: Mom's Place Gluten-Free Egg Rolls & Wonton Wraps Mix will have you enjoying egg rolls and wontons again in no time! Follow our recipe for a savory, delicious filling or get creative and add your favorite ingredients to make your own tasty fillings. This mix provides a reliable base for gluten-free wraps, saving you from experimenting with multiple flours. It also includes a filling recipe, making it beginner-friendly.
  • Gluten-Free Sourdough Bread or Rolls REFILL: LOVED Mom's Place Gluten-Free Sourdough Bread & Rolls Mix and want to make more? If you already have Mom's Place Gluten-Free Sourdough Start then this REFILL mix is all you need! If you already enjoy gluten-free baking, this refill option lets you restock your favorite sourdough mix economically, but it requires the separate sourdough start.
  • Mom's Best Gluten-Free Rolls or Bread Mix: LOVE white bread but can't handle the wheat? Mom's Best Gluten-Free Rolls or Bread Mix will have you loving white bread again! A versatile mix for those who miss traditional white bread, useful for making sandwich rolls or bread to accompany meals.