Gluten-Free Classic Filipino Lumpia
Discover the irresistible charm of Gluten-Free Classic Filipino Lumpia, a mouthwatering twist on a beloved Southeast Asian snack that's perfect for dietary needs. Packed with savory ground pork, fresh veggies like cabbage and carrots, and seasoned with gluten-free soy sauce, this recipe delivers traditional flavors without compromising on health. Wrapped in delicate rice paper and fried to golden perfection, these crispy rolls are as satisfying as they are easy to make. Ideal for appetizers, party finger food, or even a main dish, serve these lumpia hot with sweet chili sauce or tangy vinegar dip for an authentic Filipino experience. Easy to prepare and brimming with bold flavors, this gluten-free recipe will quickly become a crowd favorite!
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Recipe Information
Ingredients
- 500 grams ground pork
- 1 medium carrot, grated
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 3 stalks green onions, chopped
- 150 grams cabbage, finely shredded
- 2 tablespoons gluten-free soy sauce
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 20 rice paper wrappers
- 500 milliliters vegetable oil
Instructions
In a large mixing bowl, combine ground pork, grated carrot, chopped onion, minced garlic, chopped green onions, and shredded cabbage.
Add gluten-free soy sauce, salt, and ground black pepper to the mixture. Mix thoroughly until combined.
Prepare a clean, damp cloth or paper towel and place it beside your work surface. You'll use this to moisten rice paper wrappers.
Fill a large shallow plate with lukewarm water. Submerge one rice paper wrapper in the water for about 10-15 seconds or until it softens. Remove and lay it flat on a clean cutting board or countertop.
Place about 2 tablespoons of the filling mixture onto the bottom third of the softened rice paper, and shape it into a small log (about 2-3 inches long).
Fold the bottom edge of the wrapper over the filling, then fold the sides in. Roll it up tightly to enclose the filling completely. Set aside on a plate, seam side down. Repeat with remaining filling and wrappers.
In a large skillet or pot, heat vegetable oil over medium-high heat. The oil should be about 1-2 inches deep for frying.
Once the oil is hot (around 350°F or 175°C), carefully add a few lumpia at a time to the oil, seam side down. Fry until golden brown and crispy, about 3-4 minutes per side.
Remove the lumpia with a slotted spoon and drain on a plate lined with paper towels.
Serve hot with your favorite dipping sauce, such as sweet chili sauce or vinegar with garlic and crushed pepper.
Nutrition Facts
Calories |
6111 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 548.3 g | 703% | |
| Saturated Fat | 101.7 g | 508% | |
| Polyunsaturated Fat | 284.0 g | ||
| Cholesterol | 450 mg | 150% | |
| Sodium | 3510 mg | 153% | |
| Total Carbohydrate | 189.9 g | 69% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 12.3 g | ||
| Protein | 145.2 g | 290% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 329 mg | 25% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 851 mg | 18% | |
*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.
