Crispy, crunchy on the outside and savory, meaty on the inside—gluten-free beef sausage rolls you can bake, not fry. They’re easy to roll and pair beautifully with a cooling tzatziki for a perfect flavor contrast.
I’ve finally found a simple method to bake fillings in rice paper wrappers so they come out crisp and chewy: just brush them with oil before baking. That small step makes a big difference. The results are delightfully crisp on the outside, tender on the inside, and versatile enough to inspire many filling ideas.
If you’ve never used rice paper wrappers, give them a try. They’re an incredibly convenient pantry staple for turning leftovers into a quick meal. Fill them with whatever you have—leftover meat, fresh veggies, herbs—and you’ll have a fresh, fast meal in no time. They’re naturally gluten-free, too.
I’ve experimented with different cooking methods for rice paper—baking, frying—and found that brushing the wrappers with oil before baking produces the best texture: light, crunchy and slightly chewy. Once you get the hang of soaking and rolling the wrappers, assembling these sausage rolls is straightforward and satisfying.
Memories and Inspiration
Growing up on a farm, I remember sausage-making days when the family ground meat and filled casings into long, coiled sausages. My grandfather held the traditional recipe in his head—lots of black pepper, allspice and cloves—and those flavors stuck with me. For this gluten-free version, I replaced added fat with caramelized onions and mushrooms to provide moisture and depth of flavor. Without natural casings on hand, rice paper wrappers make an inventive, tasty alternative.
How to Roll Rice Paper Wrappers
Here’s a simple picture-guided technique for rolling rice paper wrappers. Keep one wrapper soaking while you roll the previous one so the process flows smoothly.
- Soak the rice paper wrapper for 30 to 45 seconds until pliable, then lay it flat.
- Place the meat mixture horizontally about one-third of the way up the wrapper.
- Roll the wrapper up from the bottom to cover the filling.
- Fold one side over the filling.
- Fold the other side over, tucking in the edges so they don’t stick out beyond the filling.
- Finish rolling until the end of the wrapper is tucked underneath to seal the roll.
Place the finished rolls seam-side down on a parchment-lined baking sheet with about 1 inch (2.5 cm) between them. Brush tops, sides and ends generously with oil using a pastry brush so the wrappers crisp evenly in the oven.
Bake until golden and crisp, then enjoy a bite of the savory filling encased in a delicate, crunchy shell.
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Notes: Rice paper wrappers are available at Asian grocery stores and in the Asian aisle of many supermarkets. Chickpea flour (besan, chana, gram flour) can be found in natural food stores, health food suppliers, or the international section of large supermarkets. If desired, substitute another gluten-free or regular flour for the chickpea flour.
Gluten-Free Beef Sausage Rolls with Tzatziki Dipping Sauce
- 1 tablespoon butter, ghee, coconut oil, or bacon fat
- 2 large onions, finely chopped (about 3 cups)
- 2 tablespoons water
- 2 cups (170 g) finely chopped mushrooms
- 1 lb (454 g) lean ground beef
- 1½ teaspoons fine sea salt
- 1 teaspoon coarsely ground black pepper
- 1 teaspoon dried thyme
- ¼ teaspoon ground allspice
- ¼ teaspoon ground dried ginger
- 1 large egg
- ¼ cup chickpea flour (garbanzo/besan/chana/gram flour)
- 16 medium rice paper wrappers (8-inch/20 cm) or 32 small wrappers (6-inch/15 cm) for appetizer-sized rolls
- 1 to 2 tablespoons oil or melted ghee for brushing
Prepare the filling: Finely chop the onions and mushrooms. Heat the butter, ghee or oil in a heavy skillet over medium heat. Add the onions and 2 tablespoons of water and cook, stirring often, about 20 minutes until the onions are caramelized and reduced. Add the mushrooms and cook another 10 minutes until the mushroom juices evaporate and the mixture begins to brown. Allow to cool.
In a bowl, combine ground beef, salt, pepper, thyme, allspice, ground ginger, egg and chickpea flour. Fold in the cooled onion-mushroom mixture and mix lightly by hand until combined.
Assemble the rolls: Preheat oven to 400°F (200°C). Pour about ½ inch (1 cm) of water into a shallow dish for soaking wrappers. Line a large baking sheet with parchment paper.
Soak one rice paper wrapper for 30–45 seconds until just pliable, then place on your work surface. Form about 3 tablespoons of filling into a 3-inch (8 cm) sausage shape. Place it horizontally on the wrapper about one quarter of the way in, fold the near edge over, then roll away from you, folding in both sides as you go. Place the completed roll seam-side down on the baking sheet. Repeat, always soaking the next wrapper while you roll the previous one.
Brush each roll generously with oil, including the ends. Bake the larger rolls for about 40 minutes, turning once halfway through, until golden and crispy. For appetizer-sized rolls, bake 30 minutes, turning after 20 minutes.
Drain briefly on paper towels to absorb any excess oil and let cool about 10 minutes. Serve with tzatziki or your preferred dipping sauce.
Makes 16 regular rolls or 32 appetizer-sized rolls. Rolls keep well at room temperature for lunches. To re-crisp leftovers, warm in a 400°F oven for 5–10 minutes.
Tzatziki
- 1 cup (250 ml) Greek yogurt
- ½ cup (120 ml) packed, shredded English cucumber (thin-skinned)
- 1 clove garlic, pressed or finely minced
- 1 tablespoon fresh lemon juice
- ¼ teaspoon salt
- A sprinkle of coarsely ground black pepper
- 1 tablespoon finely chopped fresh dill (optional)
Press or mince the garlic and finely shred the cucumber, packing it into the measuring cup. Stir all ingredients together in a small bowl and let rest 10–15 minutes to let the flavors meld. Makes about 1½ cups. Store leftovers in the refrigerator up to a week; stir before serving.
Guten Appetit!
If you prefer, these sausage rolls are also tasty with bottled Thai sweet red chili sauce as a quick alternative to tzatziki.