Gluten-Free Lumpia Shanghai
Delight in the crisp and savory goodness of Gluten-Free Lumpia Shanghai, a perfect twist on the beloved Filipino appetizer. Crafted with gluten-free lumpia wrappers and stuffed with a flavorful mix of ground pork or chicken, shredded carrots, green onions, garlic, and a splash of gluten-free soy sauce, this recipe ensures everyone can enjoy its irresistible crunch without compromise. The filling is seasoned to perfection and encased in a tightly rolled wrapper for that signature golden-brown finish, achieved through quick frying. Serve these bite-sized delights hot, paired with a tangy dipping sauce like sweet chili or garlic vinegar for an unforgettable gluten-free snacking experience. Quick to prepare and perfect for sharing, this recipe is ideal for gatherings or as a crowd-pleasing appetizer.
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Recipe Information
Ingredients
- 25 pieces Gluten-free lumpia wrappers
- 1 pound Ground pork or chicken
- 1 medium Carrot, finely shredded
- 2 stalks Green onion, finely chopped
- 3 cloves Garlic, minced
- 2 tablespoons Gluten-free soy sauce
- 1 large Egg
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 cups Canola oil
- 1 tablespoon Cornstarch
- 2 tablespoons Water
Instructions
In a large mixing bowl, combine ground pork or chicken, shredded carrot, chopped green onions, and minced garlic.
Add gluten-free soy sauce, egg, salt, and ground black pepper to the meat mixture. Mix thoroughly until all ingredients are well incorporated.
In a small bowl, mix cornstarch with water to create a slurry. This will be used as a sealing agent for the wrappers.
Prepare a clean, flat working surface. Lay one gluten-free lumpia wrapper flat, with one of the corners pointing towards you.
Spoon about 1 to 1.5 tablespoons of the filling mixture onto the center of the wrapper. Shape the filling into a small cylindrical log.
Fold the bottom corner of the wrapper over the filling. Roll up the wrapper tightly while tucking in the sides.
Brush a small amount of the cornstarch slurry on the top corner of the wrapper to seal the edge and prevent unrolling.
Repeat the rolling process with the remaining filling and wrappers.
In a large skillet or deep fryer, heat canola oil over medium-high heat until hot.
Carefully place lumpia into the hot oil, a few at a time, to avoid overcrowding. Fry until golden brown and crispy, about 3 to 4 minutes each side.
Remove cooked lumpia from oil and drain on a plate lined with paper towels to remove excess oil.
Serve hot with your choice of dipping sauce, such as sweet chili sauce or vinegar with garlic.
Nutrition Facts
Calories |
7095 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 548.9 g | 704% | |
| Saturated Fat | 59.8 g | 299% | |
| Polyunsaturated Fat | 115.3 g | ||
| Cholesterol | 546 mg | 182% | |
| Sodium | 5917 mg | 257% | |
| Total Carbohydrate | 400.4 g | 146% | |
| Dietary Fiber | 29.1 g | 104% | |
| Total Sugars | 5.6 g | ||
| Protein | 132.4 g | 265% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 314 mg | 24% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 2396 mg | 51% | |
*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.
