Description
Crispy, savory, and incredibly flavorful, these gluten-free lumpia redefine a Filipino classic! Enjoy the perfect crunch and juicy filling without a trace of gluten.
Ingredients
- 1 lb ground pork (or chicken/beef)
- ½ lb small shrimp, peeled, deveined, and finely minced
- 1 cup carrots, finely shredded or minced
- ½ cup green cabbage, finely shredded or minced
- ½ cup green onions, finely chopped
- ¼ cup water chestnuts, finely minced (optional, for extra crunch)
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp gluten-free tamari (or coconut aminos)
- 1 tsp sesame oil
- ½ tsp black pepper
- 1 tbsp cornstarch or tapioca starch
- 24–30 sheets round or square rice paper wrappers (or dedicated GF spring roll wrappers)
- 4–5 cups high smoke point oil (canola, vegetable, peanut) for frying
- Water, for sealing wrappers
Instructions
- Prepare the Filling: In a large bowl, combine ground pork, minced shrimp, carrots, cabbage, green onions, water chestnuts, garlic, ginger, gluten-free tamari, sesame oil, black pepper, and cornstarch. Mix well with hands until just combined.
- Roll the Lumpia: Prepare your workspace. If using rice paper, dip one wrapper quickly in warm water until pliable. Lay it flat. Place 1-2 tablespoons of filling near one edge, shaping into a log. Fold the bottom edge over the filling, then fold in the sides. Roll tightly but gently towards the top edge. Use a dab of water to seal. Repeat for all lumpia.
- Fry the Lumpia: Heat 2-3 inches of oil in a deep skillet or Dutch oven to 350-375°F (175-190°C). Fry lumpia in batches (3-4 at a time) for 4-6 minutes, turning occasionally, until golden brown and crisp. Drain on a wire rack lined with paper towels.
- Serve: Serve hot with your favorite gluten-free dipping sauces.
- Prep Time: 30 mins
- Cook Time: 20 mins