Gluten-Free Vegetable Lumpia
Delight in the crispy, golden goodness of Gluten-Free Vegetable Lumpia, a healthier twist on a classic Filipino favorite. Perfectly suited for gluten-sensitive diets, this recipe replaces traditional wrappers with gluten-free alternatives while packing in vibrant, nutrient-rich vegetables like shredded carrots, cabbage, bean sprouts, and green beans. The aromatic filling is stir-fried with garlic, onion, sesame oil, and gluten-free soy sauce, ensuring bold, savory flavors in every bite. Rolled to perfection and fried until irresistibly crunchy, these lumpia are both satisfying and versatile, making them ideal as appetizers, party snacks, or even a light lunch. Pair with a sweet chili sauce or soy-based vinegar dip for an extra layer of zest, and savor a dish that’s equal parts indulgent and wholesome. With just 30 minutes of prep time and 15 minutes to cook, this recipe is a quick and delicious way to bring authentic Southeast Asian flair to your gluten-free table!
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Recipe Information
Ingredients
- 20 sheets Gluten-free lumpia wrappers (or gluten-free spring roll wrappers)
- 2 medium (shredded) Carrots
- 2 cups (shredded) Cabbage
- 1 cup Bean sprouts
- 1 cup (thinly sliced) Green beans
- 3 cloves (minced) Garlic
- 1 medium (finely chopped) Onion
- 2 tablespoons Gluten-free soy sauce (or tamari)
- 1 tablespoon Sesame oil
- 1 cup (for frying) Vegetable oil
- 0.5 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons (for sealing wrappers) Water
Instructions
Prepare the vegetables by shredding the carrots and cabbage, trimming and thinly slicing the green beans, and rinsing the bean sprouts.
Heat sesame oil in a large skillet or wok over medium heat. Add minced garlic and chopped onion, and sauté for 1-2 minutes until fragrant.
Add the carrots, cabbage, green beans, and bean sprouts to the skillet. Stir-fry for 3-4 minutes until the vegetables are slightly tender but still crisp.
Stir in gluten-free soy sauce, salt, and ground black pepper. Mix well and cook for another 2-3 minutes. Remove the skillet from heat and allow the vegetable filling to cool completely.
Lay one gluten-free lumpia wrapper on a flat surface. Place about 2 tablespoons of the cooled vegetable filling in a thin line near the bottom edge of the wrapper.
Fold the bottom edge of the wrapper over the filling, then fold in the sides, and roll tightly toward the top edge. Use a dab of water on the top edge to seal the lumpia. Repeat with the remaining filling and wrappers.
Heat the vegetable oil in a deep skillet or frying pan over medium heat. Once the oil is hot (about 350°F/175°C), fry the lumpia in batches, being careful not to overcrowd the pan.
Fry each lumpia for 2-4 minutes, turning occasionally, until golden brown and crisp on all sides. Remove from the oil and place on a plate lined with paper towels to drain excess oil.
Serve the gluten-free vegetable lumpia warm with a dipping sauce of your choice, such as sweet chili sauce or a soy-based vinegar dip.
Nutrition Facts
Calories |
3588 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 234.4 g | 301% | |
| Saturated Fat | 32.1 g | 160% | |
| Polyunsaturated Fat | 140.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4494 mg | 195% | |
| Total Carbohydrate | 359.1 g | 131% | |
| Dietary Fiber | 36.4 g | 130% | |
| Total Sugars | 27.7 g | ||
| Protein | 35.7 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 338 mg | 26% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 1769 mg | 38% | |
*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.
