Gluten-Free Lumpiang Shanghai
Discover the irresistible flavors of Gluten-Free Lumpiang Shanghai, a mouthwatering twist on the beloved Filipino spring rolls. Perfect for those with dietary restrictions, this recipe combines ground pork, gluten-free soy sauce, grated carrots, green onions, and aromatic garlic, all bundled in crispy gluten-free spring roll wrappers. These golden-brown delights are crunchy on the outside and packed with savory goodness on the inside, making them an instant crowd-pleaser. Quick to prepare and easy to serve, they're ideal for celebrations, weekday dinners, or as an appetizer with your favorite dipping sauce, like sweet and sour or garlic vinegar. Elevate your gluten-free cooking repertoire with this delectable Filipino classic!
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Recipe Information
Ingredients
- 500 grams Ground pork
- 2 tablespoons Gluten-free soy sauce
- 1 medium Carrot, finely grated
- 2 stalks Green onions, chopped
- 3 cloves Garlic, minced
- 1 large Egg, beaten
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 25 sheets Gluten-free spring roll wrappers
- 2 cups Vegetable oil, for frying
Instructions
In a large mixing bowl, combine ground pork, gluten-free soy sauce, grated carrot, chopped green onions, minced garlic, beaten egg, salt, and ground black pepper. Mix well until all ingredients are fully incorporated.
Prepare a clean working surface and separate the gluten-free spring roll wrappers. Keep them under a damp cloth to prevent them from drying out.
Place one wrapper on the working surface with a corner facing you. Transfer approximately 1 to 1.5 tablespoons of the meat mixture onto the wrapper, aligning it horizontally across the bottom of the wrapper, leaving a 1-inch space from the corner.
Fold the corner over the filling, then fold the sides inward. Roll the wrapper tightly towards the last corner, moisten the edge with a bit of water, and seal the roll. Repeat the process with the remaining filling and wrappers.
Heat vegetable oil in a deep frying pan over medium heat. Ensure the oil is hot enough by dropping a small piece of wrapper into it; it should sizzle immediately.
Carefully add the rolled Lumpiang Shanghai in batches, avoiding overcrowding the pan. Fry them until they are golden brown, which should take about 4 to 5 minutes per batch.
Using a slotted spoon, remove the cooked rolls from the oil, and place them on a plate lined with paper towels to drain excess oil.
Serve hot with your choice of dipping sauce, such as sweet and sour sauce or garlic vinegar.
Nutrition Facts
Calories |
7552 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 594.7 g | 762% | |
| Saturated Fat | 106.3 g | 532% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 5871 mg | 255% | |
| Total Carbohydrate | 388.7 g | 141% | |
| Dietary Fiber | 27.7 g | 99% | |
| Total Sugars | 3.2 g | ||
| Protein | 163.2 g | 326% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 347 mg | 27% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 692 mg | 15% | |
*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.
