Crispy Baked Gluten-Free Egg Rolls

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Oh my, these crispy baked gluten-free egg rolls are not to be missed. The egg rolls are filled with deliciously tender pork, ginger, garlic, fresh green cabbage, carrots, green onions, tamari sauce, sesame oil and spices making these gluten-free egg rolls super flavourful.

Every bite is filled with plenty of meat and veggie mixture rolled in a crunchy wrapper.

To keep the egg rolls super crispy without frying, I made them with soft corn tortillas. I know, not your typical egg roll wrapper and a little different. But, once the tortillas are baked, they become super crispy. And you will find that by using the corn tortillas, the Asian inspired rolls are super easy to whip up.


egg rolls, gluten free


Easiest gluten-free egg roll recipe

You may think that making egg rolls is complicated and time consuming — it’s not. I will show you how easy it is to make these crispy baked gluten-free egg rolls in just a few steps.

First, the filling is made. You will need to preheat a large skillet or a pan. Once the pan is hot, add the ground pork and cook, making sure that you are breaking up the meat as it is cooking. The pork takes just minutes to cook. Then add the ginger, garlic, cinnamon and cloves and stir everything until the meat is well coated.

Now that the meat is ready remove the skillet from the heat and add the fresh veggies. You don’t want the veggies to be cooked, just heated through. The crispy bite of cabbage and carrots is what makes the filling sooo good. At this point, I added gluten-free sodium-reduced tamari sauce and toasted sesame oil. Both of these ingredients add extra flavour. 

Once everything is mixed, taste the filling, and if needed, season with salt and pepper. I don’t like to add too much salt to my dishes, and this is why I add salt until the very end, if needed.


gluten free egg rolls


gluten-free egg roll wrappers,

I especially love the filling made with lightly spiced pork and fresh veggies, YUM! I could just eat it with a spoon with steamed veggies or rice. You may have tried my egg roll in a bowl recipe …delicious! However, today I wanted the filling to be wrapped with a crunchy wrapper. It is more satisfying and comforting to take a bite out of a crispy egg roll. Don’t you agree?

Recently I made gluten-free carnitas. The carnitas came out so good and crispy, so I thought why not try to make these egg rolls the same way. I was worried that they would fall apart after they were baked, because there isn’t melted cheese holding everything together. 


egg rolls, gluten free


It wasn’t a problem. The important thing was to make a tight roll and then place it seam side down on the baking sheet. The heat sealed the seam perfectly, and the gluten-free egg rolls came out super crispy. What I love about these egg rolls is there is no frying. Frying any food is unhealthy and not to mention messy.

If you feel adventurous and would like to add a sauce for dipping, I included my favourite sesame sauce recipe.

Sesame sauce

  • 2 tsp. extra virgin olive oil
  •  1 garlic clove, minced or grated
  •  1⁄2 tsp. red pepper flakes
  •  2 tsp. Minced or grated fresh ginger 
  • 1/4 cup gluten-free reduced-sodium tamari sauce
  • 1/4 cup honey
  • 2 Tbsp. Fresh orange juice
  • 1 tsp. Fresh lime juice
  • 1/4 tsp. Toasted sesame oil
  • 1 tsp. Sesame seeds

Using a small saucepan, cook garlic and red pepper flakes over medium-low heat until fragrant. Add remaining sauce ingredients and simmer for 2 minutes. Cool and refrigerate until ready to serve.

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  • 1 lb. ground pork (you can also use ground chicken, you may have to add about 2 teaspoons of olive oil for cooking)
  •  1 Tbsp. fresh ginger, grated or minced
  •  1 garlic clove, minced
  • 1/4 tsp. GF ground cinnamon
  • 2 1/4 cups shredded green cabbage
  • 1/4 cup shredded carrots
  • 1/4 cup thinly sliced green onions
  • 1 tsp. Toasted sesame oil
  • Sea salt and GF ground black pepper to taste
  • Extra virgin olive oil for brushing
  • *As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Please check out my sponsorship and disclosure policy page for more details


  • Preheat oven to 425 F and line a large rimmed baking sheet with parchment paper
  • Heat a large skillet over medium-high heat. Add the ground pork and cook, breaking up the pork with a spatula until the meat is no longer pink. Add ginger, garlic, cinnamon and cloves and stir until well combined. 
  • Remove skillet from the heat and stir in cabbage, carrots, green onions, tamari sauce, sesame oil and season with salt and pepper. Set aside.
  • Warm tortillas for about 50 seconds in the microwave until pliable. Do this just before you are ready to roll them. 
  • Lightly brush one side of each tortilla with olive oil and place oiled side down on a large plate. Spoon approximately 1/4 cup of meat mixture in the center (see pic) and then roll tightly. Place seam side down on the prepared baking sheet. Continue until all the rolls are done
  • Bake for 8 minutes, then flip the rolls over and bake for 6 more minutes until crispy and golden brown. Enjoy!
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