Homemade Gluten‑Free Spring Roll Wrappers: A Fresh Start

I love spring rolls! The light crunch and flavorful filling are perfectly complimentary to each other. Yet most wrappers include gluten. That’s where this recipe shines. It uses rice‑tapioca‑potato wrappers that we make ourselves. They stay soft inside. They get crisp outside. Then we fill them with chicken, vegetables, and flavor. You’ll see why I became obsessed.

We start with wrappers. They’re based on a simple mix of rice flour, tapioca starch, mashed potato, salt, and boiling water. We knead these into a dough. We roll them into thin circles. Then we steam lightly so they become translucent. After that, we pan‑cook them to set. From there, everything else feels like a breeze.

Once wrappers are ready, we build the rolls. They stay gluten‑free. They stay egg‑free. Yet they’re still crunchy and flavorful. Plus, you can customize them endlessly. I’ll walk you through the full process—including history, ingredients, instructions, and FAQs.

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A Crispy Bite with Roots in Asia

Spring rolls date back centuries. They originated in China during the Tang Dynasty. They symbolized spring and new beginnings . Over time, they migrated across Asia. You’ll see Vietnamese chả giò, Filipino lumpia, and Thai versions. Wrappers vary: flour, rice, tapioca, crepe. Fillings vary, too: vegetables, meats, herbs.

Our version blends Filipino lumpia and Vietnamese chả giò. Lumpia uses crepe or rice wrappers. Chả giò wraps ground pork or chicken in rice paper. We use homemade rice‑tapioca wrappers. They nod to tradition. But we keep them gluten‑free and egg‑free. We keep them crispy.

I love using these rolls at family meals. I love how they bring everyone together. I love the crunch. And I love knowing what I put in them. No hidden gluten. No broken promises. Just deliciousness.

Ingredients and Smart Swaps

Wrappers (makes 14-16):

rice flour
tapioca starch
mashed potatoes
salt
boiling water

Filling:
cooked shredded chicken
shredded cabbage
Cooked rice noodles
grated carrots
chopped mushrooms
green onions, chopped
cloves garlic, minced
coconut aminos
sesame or avocado oil
Salt and pepper to taste

Optional add‑ins: fresh herbs (mint, cilantro)

Substitutions:
‑ No cabbage? Try zucchini, spinach, or bean sprouts.
‑ Want heat? Add chili garlic sauce or sriracha.

How to Make Them from Scratch

Step 1: Make the wrappers.
Peel, cube, and steam or boil the potato. Mash warm. In a bowl, mix rice flour, tapioca starch, and salt. Slowly add boiling water. Stir until combined. Add mashed potato. Knead by hand for ~5 min until smooth. Cover and rest for 20 min. Knead again briefly. You can either seran wrap and freeze the dough for later use or use now.
Then, Divide into 16 pieces. Roll each into a 7‑inch circle, keeping each separate.

Step 2: Cook the wrappers.
Heat a heavy pan. Place one wrapper down. Lightly mist with water. Cover and cook 1–2 min per side until set but not browned . Stack cooked wrappers under a towel.

Step 3: Prep the filling.
Heat oil in a skillet. Sauté 30 sec. Add cabbage and carrots. Stir‑fry 2–3 min. Mix in chicken, green onion, tamari. Cook 2 min. Remove from heat. Stir in sesame oil. Let cool.

Step 4: Fill and roll.
Lay a wrapper on a surface. Place 1–2 Tbsp filling near edge. Fold bottom up. Fold sides in. Roll tightly. Use a tapioca‑water paste (tapioca + water, cooked into paste) to seal edge.

Step 5: Cook the spring rolls.
Heat ~2 in oil in a pan to frying temperature. Fry rolls in batches until light golden (2 min per side). Drain on paper towels. Fry a second time briefly for extra crispy.

Step 6: Serve hot.
Let cool a minute. Enjoy with sweet chili sauce, tamari‑lime dip, or other desired sauce.

Alt cooking methods: pan‑fry for all‑around crisp, air‑fry at 375 °F 10‑12 min flip once, bake at 400 °F for 15‑20 min.

FAQ: Your Top Questions Answered

Can I make these ahead?
Yes. You can prep the filling 1–2 days ahead. Also, You can also roll them and refrigerate a few hours before frying. For long‑term storage, freeze uncooked. Cook from frozen—just add a few minutes to cook time.

Are store‑bought rice paper wrappers okay?
Yes, but homemade are special. If using store wraps, then choose plain rice-paper with no wheat. Tapioca‑enhanced wrappers give better flexibility and crisp.

Can I make them vegan?
Totally. Use tofu (if you can have soy) or jackfruit. Add chopped mushrooms and veggies. Skip chicken and use vegan sauces.

What dipping sauce do you recommend?
My go‑to: whisk coconut aminos, lime juice, and a little maple syrup. Or try sweet chili sauce.

How are these different from egg rolls?
Egg rolls often use wheat‑egg wrappers and thicker dough. Our version is gluten‑free and uses rice‑based wrappers. They’re lighter and crisper, yet still comforting.

These chicken spring rolls have earned a place in my menu rotation. They’re light, crispy, and flavorful. They satisfy cravings without compromising allergies or diets. And they showcase how simple ingredients can shine.

They also tell a story. A story of food evolving across cultures. Of tradition meeting allergy‑safe innovation. Of homemade wrappers bringing fresh pride to every roll.

Give them a try. Customize them. Enjoy the crunch and the flavor. And then enjoy the smiles when people take that perfect first bite.