Gluten-Free Filipino Lumpia in Rice Paper
By the Gluten Free Recipes team ·
Crispy, savory gluten-free lumpia are reimagined with delicate rice paper wrappers, offering a delightful crunch. These delightful bites are filled with a flavorful mixture, perfect for any gathering.
At a glance: This easy party and appetizers recipe yields 8 servings in about 40 minutes (20 min prep, 20 min cook). It uses 10 ingredients — including ground pork or chicken, finely shredded cabbage, finely shredded carrots — and walks through 7 steps. Updated . Browse more party and appetizers recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Filipino Lumpia in Rice Paper: When preparing this party and appetizers recipe, always verify that all ingredients, especially packaged and processed items like gluten-free tamari or tamari, are certified gluten-free to prevent cross-contamination with gluten. Be mindful of shared cooking surfaces and utensils In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Filipino Lumpia in Rice Paper: This recipe utilizes naturally gluten-free rice paper wrappers and gluten-free soy sauce or tamari, making it safe for those avoiding gluten-containing grains.
Ingredients
- 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
- 1 tbsp sesame oil
- 0.5 tsp ground black pepper
- 1 package round rice paper wrappers (about 8-inch diameter)
- 3-4 cups vegetable oil for frying
Instructions
- 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
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
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
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
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
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
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
- Pre-shredded bagged carrots are drier and choppier — they won't give the same moist crumb.
- Roasted garlic (400°F, 30–40 min in foil) gives a sweet, mellow flavor ideal for soups and sauces.
- Caramelize onions over medium-low heat for 30–45 minutes for a sweet depth; rush at high heat and they'll be bitter.
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