Easy to Make Rice Rolls!

Here’s my version of super easy to make Gluten Free Rice Rolls! They are perfect for a quick appetizers as snack or a full on meal!

gluten-free rice rolls

Tip #1: The rice wrap must first be wet before wrapping. Fill a flat dish with warm water. Evenly wet the rice wrap and move to the plate before filling the ingredients up.

Tip #2: These are best eaten fresh; FYI…if you put them in the fridge overnight, the consistency of the rice rolls gets a little hard.

Cooked Ingredients (For the protein filling)

* 1/2 inch ginger

* 2 scallions

* 5 shiitake mushrooms

* 1/2 cup wood ear

* 1 cup protein of choice (pork, tofu); here, we used tofu to create this recipe. For a vegans version, I would recommend using firm tofu.

Raw Ingredients (used for garnish and added to the rice roll)

* Bean Sprouts

* Cilantro

* almonds + pine nuts (or you can use peanuts)


  • Stir Fry the Cooked Ingredients together with 1 tbsp oil to create the protein filling
  • Set it aside and prepare the raw ingredients for your rice roll
  • Wet rice papers in a flat dish with warm water
  • Start rolling your ingredients
  • Fold, wrap and roll the rice wrap
  • Ready to eat!
Fresh Raw Ingredients with cooked protein on the side

adding the raw ingredients with the protein


  • * I used kimchee, but you can add oyster sauce inside or dip the roll in some light sodium soy sauce.
adding kimchee for extra flavor
rolled and ready to eat!
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Steph is a wellness lifestyle blogger with a background in holistic health coaching from the Institute of Integrative Nutrition.

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