Gluten-Free Fresh Lumpia
Experience the fresh and vibrant flavors of **Gluten-Free Fresh Lumpia**, a healthy twist on a beloved Filipino dish that's perfect for those with gluten sensitivities. This recipe pairs tender homemade gluten-free crepes with a savory medley of sautéed vegetables, protein-packed tofu, and crisp lettuce, creating a light yet satisfying dish. Seasoned with gluten-free soy sauce and a hint of garlic, the filling is bursting with flavor and texture, with an optional topping of crushed peanuts for a nutty crunch. Quick to prepare and fully customizable, these lumpia wraps are ideal for a wholesome lunch, appetizer, or snack. Serve them with your favorite gluten-free dipping sauce for a meal that’s both tasty and nourishing! Keywords: gluten-free lumpia, fresh lumpia recipe, Filipino spring rolls, healthy lumpia, gluten-free crepes.
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Recipe Information
Ingredients
- 1 cup Gluten-free all-purpose flour
- 2 tablespoons Cornstarch
- 0.5 teaspoon Salt
- 3 Large eggs
- 2 cups Water
- 3 tablespoons Vegetable oil
- 2 tablespoons Cooking oil
- 3 cloves Garlic, minced
- 1 medium Onion, diced
- 1 cup Carrots, julienned
- 2 cups Cabbage, shredded
- 1 cup Green beans, cut into 1-inch pieces
- 1 cup Tofu, firm, diced
- 3 tablespoons Soy sauce, gluten-free
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 8 large Lettuce leaves
- 0.5 cup Peanuts, crushed (optional)
Instructions
In a medium bowl, whisk together the gluten-free all-purpose flour, cornstarch, and salt.
In a separate large bowl, beat the eggs, then gradually add the flour mixture, whisking until smooth.
Add water and vegetable oil to the batter, mixing well until no lumps remain. Set aside to rest for 10 minutes.
In a large skillet over medium heat, add the cooking oil, then sauté the garlic and onion until fragrant and translucent.
Add the carrots, cabbage, and green beans to the skillet, stir-frying for about 5 minutes until the vegetables are tender.
Add the tofu cubes and continue stir-frying for another 3 minutes.
Season the vegetable mixture with gluten-free soy sauce, salt, and black pepper. Stir to combine, then remove from heat and set aside to cool.
Heat a non-stick crepe pan or skillet over medium heat. Lightly grease with a bit of oil.
Pour about 1/4 cup of the crepe batter into the pan, swirling to cover the bottom evenly. Cook until the edges lift slightly and the underside is lightly browned, about 1-2 minutes per crepe. Flip and cook the other side for another 30 seconds. Transfer to a plate and keep warm.
Assemble the fresh lumpia by placing a lettuce leaf on each crepe, add a line of the vegetable filling down the center. Sprinkle with crushed peanuts if desired.
Fold the sides of the crepe over the filling and roll like a burrito. Repeat with remaining crepes and filling.
Serve immediately, with additional gluten-free soy sauce or your preferred dipping sauce on the side.
Nutrition Facts
Calories |
2176 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.4 g | 168% | |
| Saturated Fat | 21.5 g | 108% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 555 mg | 185% | |
| Sodium | 4874 mg | 212% | |
| Total Carbohydrate | 177.5 g | 65% | |
| Dietary Fiber | 29.9 g | 107% | |
| Total Sugars | 27.5 g | ||
| Protein | 91.6 g | 183% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 1227 mg | 94% | |
| Iron | 22.9 mg | 127% | |
| Potassium | 2960 mg | 63% | |
*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.
