Crispy Baked Gluten-Free Egg Rolls

Published on Feb 09, 2021

  by   Kristina Stosek

5 reviews

Prep Time: 15 minutes Cook Time: 15 minutes Serves: 12
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These crispy baked gluten-free egg rolls are addictively delicious. The egg rolls are filled with tasty tender pork, ginger, garlic, fresh green cabbage, carrots, green onions, tamari sauce, sesame oil, and Asian spices, making these gluten-free egg rolls perfect without ordering takeout.

halved egg rolls on a small platte

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

gluten free egg roll recipe detail

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.

filling for egg rolls

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.

add the fresh veggies

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 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 flavor.

Once everything is mixed, taste the filling, and if needed, season with salt and pepper. I don’t like adding too much salt to my dishes, so I add salt until the 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 our 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. But they turned out perfect!


egg rolls, gluten free

Chefs tip! Roll the egg rolls tight.

When making egg rolls out of soft corn tortillas, it’s important to make a tight roll and place it seam-side down on the baking sheet. The heat seals the seam, and the gluten-free egg rolls are super crispy. 

What I love about these egg rolls is there is no frying. As per Healthline, Frying 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 recipe

  • 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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Many thanks!

Kristina xx

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Paula, you can try and use egg wraps, however they will not be crispy. If you do use them, please let us know how they turn out. And thank you for enjoying our recipes xx

Paula Ward

Can you use egg wraps instead of corn tortillas ? I am not a fan of corn tortillas but I have egg wraps or quinoa tortillas. Thank you so much for your inspirational recipes. You make eating a pleasure (again).


To prevent corn from breaking, fry them for 40 secs on each side then stick them in ziploc bag until all are done cooking then roll them


Katie, I don’t understand why the tortillas break for you. In the recipe it calls for soft corn tortillas. The tortillas are placed in the microwave for a few seconds to soften them up even more so that they are pliable. They work like a dream, but you must use soft tortillas.


Your recipe sucks. Corn tortillas just break.

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