Crispy spring rolls are one of those snacks that are hard to resist. The crunchy wrapper, the colourful vegetable filling, that little dip of spicy sauce—it all just works.
But if you’re avoiding gluten, finding a good spring roll wrapper can be a little frustrating. Store-bought wrappers often contain wheat flour, and gluten-free alternatives aren't always easy to find.
So why not make the wrappers at home?
These Gluten-Free Spring Rolls with Homemade Flour Wrappers are made with a simple flour-based batter that is cooked into thin, flexible wrappers before being filled with crunchy vegetables and lightly pan-fried or air-fried until golden. They take a little patience, but once you get the hang of the wrappers, the rest is surprisingly easy.
And honestly, there’s something very satisfying about making spring rolls completely from scratch.
Why You'll Love These Gluten-Free Spring Rolls
- Homemade gluten-free wrappers
- No wheat flour or maida
- Crispy and flavourful
- Packed with colourful vegetables
- Easy to customise with your favourite filling
- Can be pan-fried, baked or air-fried
- Great for evening snacks, parties and appetisers
- Made with simple pantry ingredients
For the flour, you can experiment with a suitable gluten-free flour blend. Nutty Yogi Gluten Free Superlite Flour is one option worth trying because it is made with amaranth, water chestnut and samak flours and is designed for gluten-free everyday cooking.
Ingredients
For the Gluten-Free Wrappers
- 1 cup gluten-free flour
- 2 tbsp cornflour
- ½ tsp salt
- 1 tbsp oil
- Approximately 1¼ to 1½ cups water
- Oil for cooking
For the Vegetable Filling
- 1 cup finely shredded cabbage
- ½ cup grated carrot
- ½ cup finely sliced capsicum
- ¼ cup finely sliced spring onion
- 1 tsp finely chopped garlic
- ½ tsp finely chopped ginger
- 1 tbsp gluten-free soy sauce or tamari
- ½ tsp black pepper
- ½ tsp vinegar
- Salt, to taste
- 1 tsp oil
For Sealing
- 1 tbsp gluten-free flour
- 2–3 tbsp water
Mix together to make a smooth, slightly thick paste.
How to Make Gluten-Free Spring Roll Wrappers
The wrapper is the part that needs a little attention. Gluten-free dough doesn't have the same elasticity as wheat dough, so we're going to make a thin batter instead.
1. Prepare the batter
Add gluten-free flour, cornflour and salt to a bowl.
Slowly add water while whisking continuously. Add the oil and mix until you have a smooth, lump-free batter.
The consistency should be similar to a thin pancake batter—not too watery and not too thick.
Let the batter rest for about 10 minutes.
2. Cook the wrappers
Heat a non-stick pan over low to medium heat.
Lightly grease it with oil.
Pour a small ladleful of batter into the centre and quickly spread it into a very thin circle.
Cook for about 30–45 seconds, until the surface looks set and the edges start lifting slightly.
There is no need to brown the wrapper. You want it cooked but still soft and flexible.
Carefully lift it from the pan and place it on a plate.
Repeat with the remaining batter.
Tip: Keep the cooked wrappers covered with a clean, slightly damp kitchen towel. This helps prevent them from drying out and cracking while you're preparing the filling.
How to Make the Vegetable Filling
1. Heat the pan
Heat oil in a wok or wide pan over high heat.
2. Add aromatics
Add chopped garlic and ginger. Stir-fry for a few seconds until fragrant.
3. Add the vegetables
Add cabbage, carrot, capsicum and spring onion.
Keep the heat high and stir-fry for 2–3 minutes.
The vegetables should remain slightly crunchy. Don't overcook them or your spring rolls can become soggy.
4. Season
Add gluten-free soy sauce or tamari, vinegar, black pepper and salt.
Mix everything together and switch off the heat.
Allow the filling to cool completely before assembling the spring rolls.
How to Assemble Gluten-Free Spring Rolls
Place one wrapper on a clean surface.
Add 1–2 tablespoons of the vegetable filling near the bottom half of the wrapper.
Fold the bottom edge over the filling.
Fold both sides towards the centre.
Roll it upwards tightly, just like a traditional spring roll.
Brush the final edge with the flour-and-water sealing paste and gently press to seal.
Repeat with the remaining wrappers and filling.
Try not to overfill them. I know it's tempting to add “just a little more,” but that's usually when the wrapper decides to split while cooking!
How to Cook Gluten-Free Spring Rolls
You have three easy options.
Pan-Fried
Heat a thin layer of oil in a pan.
Place the spring rolls seam-side down and cook over medium heat, turning occasionally, until golden and crisp on all sides.
Air-Fried
Lightly brush or spray the spring rolls with oil.
Air-fry at 180°C for about 10–14 minutes, turning halfway through.
Cooking time can vary depending on your air fryer, so keep an eye on them towards the end.
Baked
Place the spring rolls on a lined baking tray and lightly brush them with oil.
Bake at 200°C for approximately 15–20 minutes, turning once halfway through.
They may not become quite as deeply golden as deep-fried spring rolls, but they're still delicious.
What Flour Works Best for Gluten-Free Spring Roll Wrappers?
A good gluten-free flour blend is important because the wrapper needs to be thin without immediately breaking.
You can experiment with different gluten-free flours, but blends generally give you better texture than using a single flour.
If you're looking for more gluten-free flour options, you can also explore Nutty Yogi's Gluten-Free Flour collection.
For recipes where you need a flour specifically suited to baking, Nutty Yogi Gluten Free Baking Flour is another option, although the Superlite blend is more relevant for everyday gluten-free cooking.
Tips for Making Gluten-Free Spring Rolls
Keep the wrappers thin
Thick wrappers can become chewy rather than crispy. Spread the batter thinly and evenly across the pan.
Don't overcook the wrappers
The wrappers only need to be set. If they become too dry while cooking, they can crack when you roll them.
Keep cooked wrappers covered
This is one of the easiest ways to prevent cracking. Cover them while you prepare the remaining wrappers.
Cool the filling first
Hot filling releases steam, which can make your wrappers wet and difficult to seal.
Don't overfill
A smaller amount of filling makes the spring roll easier to roll tightly and reduces the chance of it bursting.
Keep the vegetables crunchy
Spring rolls are much better when you get that contrast between a crisp wrapper and slightly crunchy vegetables.
Easy Filling Variations
The classic cabbage-carrot combination is only the beginning.
You can also try:
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Paneer spring rolls: Add finely crumbled or grated paneer.
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Tofu spring rolls: Add crumbled tofu for a plant-based filling.
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Mushroom spring rolls: Stir-fry finely chopped mushrooms with garlic and pepper.
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Corn and cheese: A fun option for kids.
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Spicy chilli-garlic vegetables: Add extra chilli and garlic for more heat.
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Chicken spring rolls: Add finely shredded cooked chicken to the vegetable mixture.
What to Serve with Gluten-Free Spring Rolls
These homemade spring rolls are perfect with a spicy dipping sauce.
Try serving them with:
- Gluten-free chilli sauce
- Sweet chilli sauce
- Garlic chilli dip
- Homemade tomato chilli chutney
- Soy-free sesame dip
If you're serving them at a party, arrange the spring rolls on a platter with two or three dipping sauces in the centre. They disappear surprisingly quickly!
Frequently Asked Questions
Are spring rolls naturally gluten-free?
Traditional spring roll wrappers are generally made using wheat flour, so they are not gluten-free. Making the wrappers at home with a suitable gluten-free flour blend is an easy way to make a gluten-free version.
Can I make the wrappers ahead of time?
Yes. Cook the wrappers, allow them to cool and stack them with sheets of parchment paper between them. Keep them covered so they don't dry out.
Why are my gluten-free wrappers breaking?
The batter may be too thick, or the wrappers may have been cooked for too long. Gluten-free wrappers also dry out faster, so keeping them covered while you work can make a big difference.
Can I freeze these spring rolls?
Yes. Assemble the spring rolls and place them in a single layer on a tray. Freeze until firm, then transfer them to an airtight container or freezer bag.
Cook them directly from frozen, adding a few extra minutes to the cooking time.
Can I make these spring rolls without deep frying?
Absolutely. Air-frying or baking works well if you prefer to use less oil. For the crispiest result, lightly brush the wrappers with oil before cooking.
A Little More Gluten-Free Inspiration
If you're experimenting with gluten-free cooking, don't stop at spring rolls. Gluten-free flour blends can be surprisingly versatile.
You can use them to explore everything from everyday flatbreads to snacks and homemade baked treats. Check out the Nutty Yogi Gluten-Free recipe collection for more ideas.
And if you're looking for a flour that can become part of your everyday gluten-free cooking, take a look at Nutty Yogi Gluten Free Superlite Flour.
Final Thoughts
Making Gluten-Free Spring Rolls with Homemade Flour Wrappers takes a little more effort than opening a packet of ready-made wrappers, but the payoff is worth it.
The wrappers are fresh, the filling can be completely customised, and you get to control exactly what goes into your snack.
The first wrapper might not be perfect—and that's completely fine. By the third or fourth one, you'll get a feel for how thin the batter needs to be and how long it should cook.
Once you've got that part down, homemade gluten-free spring rolls can become one of those recipes you make whenever you're craving something crispy, savoury and just a little bit special.
Recipe at a Glance
Preparation time: 25 minutes
Cooking time: 25 minutes
Total time: 50 minutes
Servings: 10–12 spring rolls
Cuisine: Indo-Chinese
Diet: Gluten-free, vegetarian
Cooking methods: Pan-fried, baked or air-fried
