Gluten-Free Filipino Lumpia in Rice Paper

Ingredients

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• 1 lb ground pork or chicken
• 1 cup finely shredded cabbage
• 0.5 cup finely shredded carrots
• 0.25 cup finely chopped onion
• 2 cloves garlic, minced
• 2 tbsp gluten-free soy sauce or tamari Shop
• 1 tbsp sesame oil Shop
• 0.5 tsp ground black pepper
• 1 package round rice paper wrappers (about 8-inch diameter) Shop
• 3-4 cups vegetable oil for frying

Instructions

1. 1 In a large bowl, combine the ground pork or chicken, shredded cabbage, shredded carrots, chopped onion, and minced garlic. Mix these ingredients thoroughly until they are well incorporated.
2. 2 Add the gluten-free soy sauce or tamari, sesame oil, and black pepper to the filling mixture. Stir everything together for about 1-2 minutes until the seasonings are evenly distributed throughout the filling.
3. 3 Prepare a shallow dish with warm water for softening the rice paper wrappers. Dip one rice paper wrapper into the warm water for about 15-20 seconds, or until it becomes pliable and soft, but not overly sticky.
4. 4 Lay the softened rice paper wrapper flat on a clean, damp surface. Place about 2-3 tablespoons of the filling mixture near one edge of the wrapper, shaping it into a log.
5. 5 Fold the edge of the rice paper wrapper over the filling, then fold in the sides, and tightly roll it up to create a compact spring roll shape. Repeat this process with the remaining wrappers and filling.
6. 6 Heat the vegetable oil in a deep skillet or wok over medium-high heat until it reaches about 350°F (175°C). Carefully place the prepared lumpia into the hot oil, ensuring not to overcrowd the pan, and fry in batches for about 5-7 minutes, or until they are golden brown and crispy.
7. 7 Using a slotted spoon, remove the fried lumpia from the oil and place them on a wire rack set over a baking sheet to drain any excess oil. Allow them to cool slightly for a minute or two before serving.

Nutrition (per serving)

Tips & Notes

• Squeeze the shredded cabbage in a towel before mixing. A dry filling keeps the rice paper from going soggy and splitting in the oil.
• Rice paper keeps softening after it leaves the water, so lift it out while still slightly firm. It will be pliable by the time you fill it.
• Fry the lumpia without letting them touch, since rice paper sticks to itself. The raw meat filling should reach 165°F, so check the center of one.

Common questions