These spring rolls (egg rolls) are crispy, golden, and packed with plenty of vegetables and lean meat. Made with rice paper instead of wheat-based wrappers, they’re a great option if you’re gluten-free.
For added health benefits, the spring rolls can be either air-fried or oven-baked, both resulting in that classic spring roll crunch.
The Singapore story behind this recipe
Spring rolls come in many forms across Asia, from Chinese versions to Filipino lumpia, each with its own fillings and style. This recipe is inspired by the spring rolls I grew up with in Singapore, where I was born and raised. It’s my gluten-free take on a familiar favourite.
Singapore is a melting pot of cultures and cuisines, and one of its most distinctive culinary traditions is Nonya cuisine, originating from the Peranakan community. The Peranakan have roots in places such as Malacca in Malaysia, and later became an important part of Singapore’s cultural and culinary heritage.
This recipe has a personal connection for me. Lee Kuan Yew, Singapore’s founding Prime Minister, came from a Peranakan family, and food was a meaningful part of his family life thanks to his talented mother, Mrs Lee. She later taught Nonya cooking to the public, including my own mother. Growing up, I was lucky enough to enjoy many of the dishes my mother learned from those lessons.
That legacy continued through Mrs Lee’s granddaughter, Shermay Lee, who later taught me in several cooking classes and went on to write award-winning cookbooks. These spring rolls are adapted from Shermay’s The New Mrs Lee’s Cookbook Volume 2 and are inspired by a true Singapore-style version of spring rolls.
My version has been adapted to be gluten-free and a little lighter, using rice paper instead of wheat-based wrappers and gluten-free sauces. The result is a crispy, savoury spring roll that keeps the spirit of the original recipe while making it suitable for a gluten-free kitchen.
Ingredients used to make spring rolls:
Most of the ingredients can be purchased at Asian and regular supermarkets. Some hard-to-find ingredients can be easily substituted:
Dried Shitake mushrooms: Use dried Chinese mushrooms or fresh Shitake mushrooms instead. As a last resort, use brown chestnut mushrooms.
Bamboo shoots: They add a mild flavour and a crunchy texture to the filling. They are usually sold canned or jarred and should be drained and sliced before using. If unavailable, use water chestnuts, cabbage, or extra bean sprouts instead.
Chinese chives: also known as garlic chives, these are long, flat green herbs with a mild onion flavour and a noticeable garlicky aroma. They are much stronger than regular chives and fresher than raw garlic. If you can’t find them, substitute with extra sliced spring onions and a small amount of minced garlic.
Oyster sauce: this sauce adds a rich, savoury umami flavour with a touch of sweetness. It helps give the filling depth and that familiar Chinese-style seasoning. It is traditionally made from oyster extracts, soy sauce, sugar, and seasonings. Make sure to buy the gluten-free version. Alternatively, use gluten-free hoisin sauce, which is sweeter and thicker, but works well in spring roll fillings. For those who like to make a homemade sauce, I have a hoisin sauce recipe here
Dried rice papers: Thin, round or square sheets usually made from rice flour, tapioca starch, water, and salt. They are sold dry and rigid, then softened briefly in water before being filled and rolled. In spring rolls, they become soft and flexible when wet, and can turn chewy, crisp, or lightly blistered depending on whether they are served fresh, baked, air-fried, or fried.
Most rice papers are naturally gluten-free, especially Vietnamese-style bánh tráng wrappers. However, you should still check the ingredient list, as some brands may contain additives, flavourings, or carry cross-contamination warnings. Look for ones made from rice flour, tapioca starch, water, and salt, and ideally labelled gluten-free.
Tips for using rice paper wrappers
Rice paper softens very quickly, so only dip each sheet briefly in lukewarm water. It may still feel slightly firm when you remove it, but it will continue to soften as you add the filling. Avoid overfilling the rolls, as this can cause the wrappers to split. Once rolled, keep them separate so they do not stick together before cooking.
How to roll spring rolls
How to cook rice paper spring rolls
Rice paper spring rolls can be air-fried or oven-baked. Because rice paper is more delicate than wheat-based spring roll wrappers, it needs a little extra care to stop the rolls from sticking, tearing, or becoming too chewy.
Air-frying gluten-free spring rolls
To air-fry rice paper spring rolls, lightly brush or spray them with sesame oil or regular oil, then place them in a single layer in the air fryer basket. Make sure they are not touching, as rice paper can stick together while cooking. Air-fry for 15 minutes, turning them after 10 minutes, until golden and crisp.
Oven-baking gluten-free spring rolls
Place the rolls on a greased baking tray, brush them lightly with oil, and bake for 15 minutes until golden. For the best texture, make sure the rolls are not touching each other on the tray.
Can I make these spring rolls ahead?
These spring rolls are best cooked soon after rolling, as rice paper can become sticky if left too long. The filling, however, can be made ahead and stored in the fridge. When ready to serve, simply soften the rice paper, fill, roll, and cook.
How to serve spring rolls
Serve these spring rolls hot with sweet chilli sauce, gluten-free tamari, or your favourite dipping sauce. If you prefer to make a homemade chilli dipping sauce, I have included an easy, authentic recipe in my recipe card.
Spring rolls work well as an appetiser, party snack, or side dish in a larger Asian-inspired meal.
FUN FACT
Although they are often called “egg rolls” in some countries, many spring rolls do not actually contain egg. Spring rolls get their name from the idea of springtime and fresh seasonal vegetables. Across Asia, there are many different versions – some fresh, some fried, some wrapped in wheat paper, and others in rice paper. That’s why no two spring roll recipes are exactly the same.
Gluten-Free Spring Rolls
Ingredients
GLUTEN-FREE SPRING ROLLS
FILLING
- 2 tbsp peanut or sunflower oil, to fry the filling
- ½ tbsp sesame oil, to fry the filling
- 5 dried or fresh Shitake mushrooms, thinly sliced
- 3 cm fresh ginger, peeled & grated
- 100 g minced (ground) or finely chopped pork (use cutlet off the bone or fillet)
- 80 g bamboo shoots, tinned & drained
- ½ tbsp cornflour (cornstarch)
- 2 carrots, peeled & grated
- 100 g fresh bean sprouts, root ends removed
- 200 g raw prawns, shelled and cut into small chunks
- 50 g Chinese chives, cut into short strands (or alternatively use extra spring onions with some minced garlic)
- 2 spring onions (scallions), chopped finely
FILLING SAUCE
- 2 tbsp gluten-free oyster sauce or gluten-free Hoisin sauce or homemade Hoisin sauce
- 1 tbsp gluten-free soy sauce or Tamari
- 1 tbsp caster (white) sugar
- ¼ tso ground white (or black) pepper
FLOUR PASTE
- 2 tbsp store-bought or homemade gluten-free plain flour
- 1-1¼ tbsp water
WRAPPER
- 18-20 dried rice paper, square or round (Vietnamese)
- Sesame oil, for brushing the assembled spring rolls
SPRING ROLL CHILLI DIPPING SAUCE (makes 85 ml)
Use either store-bought chilli sauce or make your own dipping sauce from scratch:
- 3 large red chillis, chopped finely
- 1 small red bird’s eye chilli, chopped finely, (optional) if you like it extra spicy,
- 3 garlic cloves, minced
- 3 cm fresh ginger, peeled & chopped finely
- 30 ml rice vinegar or white vinegar
- 120 ml water
- 1½ tbsp caster (white) sugar
- 1 tsp cornflour (cornstarch), mixed with soy sauce to thicken the dipping sauce
- 1 tbsp gluten-free soy sauce or Tamari
- 1 tsp ground white pepper or black pepper
- Extra salt, if needed
Instructions
GLUTEN-FREE SPRING ROLLS
Preparing the Filling
- Soak the dried mushrooms in hot water until softened. Squeeze dry. Remove and discard the stems. Finely slice the remaining mushrooms.
- Add the mushrooms, grated ginger, and pork to a medium bowl. Set aside.
- Shred the bamboo shoots into fine strips and combine them with the cornflour in a small bowl. Set aside
- Grate the carrots and remove the root ends of the bean sprouts. Set aside.
- Finely slice the Chinese chives and spring onions. Set aside.
FILLING SAUCE
- In a small bowl, combine the filling sauce ingredients just before stir-frying the filling ingredients.
STIR-FRYING THE FILLING
- Heat a wok (or large frying pan) and add the oils.
- Stir-fry the mushrooms, ginger and pork for 1 minute.
- Add the prawns and stir-fry until they turn pink.
- Stir in the filling sauce mixture.
- Add the bamboo shoots and cornflour. Stir until the sauce thickens slightly.
- Remove from the heat and add the grated carrots and bean sprouts. Allow to cool in the pan.
- Once cool, add the Chinese chives and spring onions.
Assembling the Spring Rolls
- Combine the flour and water to create a sealing paste. Set aside.
- Soak one wrapper in warm water for less than 30 seconds, then transfer it to a clean tea towel and dab the surface lightly. TIP: Avoid over-soaking the rice paper. The paper should still be slightly rigid but soft enough to shape into a spring roll.
- Position the wrapper so that one of the four corners faces you. Spoon about 2 tbsp of the filling in a row just below the middle section.
- Lift the closest corner to wrap the filling, then roll it towards the middle of the wrapper
- Lightly press two ends of the filling, then fold the left and right corners of the wrapper towards the middle.
- Roll the spring roll until only a slight triangle is left at the top. Brush a little flour paste over the triangle. Roll again to seal completely.
- Transfer the assembled spring roll to a tray and repeat to assemble all the rolls.
Cooking the Spring Rolls
AIR FRYING:
- Preheat the air fryer at 200°C/400°F for 3 minutes.
- Position the rolls in the air fryer tray in a single layer and brush them with sesame oil all around. Air fry for 8-10 minutes. Then flip over and cook for a further 5 minutes, until golden and crisp.
OVEN BAKING:
- Preheat the oven to 160°C fan-assisted (180°C/350°F).
- Position the rolls on a greased baking tray a few centimetres apart.
- Brush each spring roll with some sesame oil.
- Bake for 10 to 15 minutes, until golden and crisp.
SPRING ROLL DIPPING CHILLI SAUCE
- Finely chop or mince the red chillis, bird’s eye chilli (optional for extra spice), garlic and ginger. Set aside.
- Pour the rice vinegar and water into a small saucepan.
- Add the sugar. Stir the mixture over medium heat until the sugar dissolves.
- Lower the heat to low and add the chopped chilli mixture to the pan. Simmer for 8 to 10 minutes, stirring occasionally.
- In a small bowl, combine the cornflour and soy sauce until a slurry forms. Add this to the pan and stir constantly until the dipping sauce thickens slightly.
- Season the sauce with the white pepper and taste. Add extra salt if needed.
- Allow to cool before pouring into a glass container. Serve immediately or chill for up to 2 weeks.
Serving
- Serve the spring rolls warm with either the store-bought or homemade chilli dipping sauce.
Notes
- Cooked spring rolls keep chilled for 3 days.
- Reheat the spring rolls briefly in the air fryer or oven until they are crisp again.
- Homemade chilli dipping sauce keeps chilled for up to 2 weeks in a sterilised glass container.
- Neither is suitable for freezing.
