Gluten-Free Chicken Lumpia
Crispy, golden perfection meets dietary inclusivity with this delicious Gluten-Free Chicken Lumpia recipe! A fresh twist on a beloved Filipino classic, these bite-sized delights feature a savory filling of seasoned ground chicken, finely grated carrots, green onions, and garlic, all wrapped in tender gluten-free lumpia wrappers. Perfectly fried to achieve that irresistible crunch, these lumpia are ideal for those seeking a gluten-free alternative without compromising on authentic flavors. Easy to prepare and ideal for gatherings, this recipe pairs beautifully with sweet chili sauce or tangy vinegar dip. Whether as an appetizer or snack, these gluten-free lumpia are sure to impress every guest at your table.
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Recipe Information
Ingredients
- 1 pound Ground chicken
- 1 medium Carrot, finely grated
- 2 stalks Green onions, finely sliced
- 3 cloves Garlic, minced
- 3 tablespoons Soy sauce, gluten-free
- 2 tablespoons Fish sauce
- 0.5 teaspoons Ground black pepper
- 0.5 teaspoons Salt
- 20 sheets Gluten-free lumpia wrappers
- 0.25 cup Water
- 1 tablespoon Cornstarch
- 2 cups Vegetable oil, for frying
Instructions
In a large mixing bowl, combine the ground chicken, grated carrot, green onions, minced garlic, gluten-free soy sauce, fish sauce, ground black pepper, and salt. Mix until well-blended.
Prepare the gluten-free lumpia wrappers by separating them individually and placing them under a damp towel to prevent drying out.
In a small bowl, mix water and cornstarch to create a paste that will be used to seal the wrappers.
Lay one gluten-free wrapper on a clean surface with one corner pointing towards you. Place about 2 tablespoons of the chicken mixture near the corner closest to you and shape it into a thin log across the wrapper.
Roll the wrapper tightly around the filling, folding in the sides as you go, and brush a bit of the cornstarch paste on the far end to seal the lumpia. Repeat the process until all the filling is used.
In a large skillet or deep fryer, heat vegetable oil over medium-high heat to about 350°F (175°C).
Carefully place several lumpia into the hot oil, ensuring not to overcrowd the pan, and fry them for about 3-5 minutes on each side or until they are golden brown and crispy.
Remove the lumpia with a slotted spoon and drain them on a paper towel-lined plate to remove excess oil.
Serve the gluten-free chicken lumpia warm with your favorite dipping sauce, such as sweet chili sauce or vinegar with soy sauce.
Nutrition Facts
Calories |
6347 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 519.6 g | 666% | |
| Saturated Fat | 76.4 g | 382% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 385 mg | 128% | |
| Sodium | 8039 mg | 350% | |
| Total Carbohydrate | 322.2 g | 117% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 4.3 g | ||
| Protein | 118.4 g | 237% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 258 mg | 20% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 3397 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
