Lumpia with Homemade Gluten Free Lumpia Wrappers
Thought you'd never see lumpia again? Think again! These Lumpia made with Homemade Gluten Free Lumpia Wrappers are so good, it'll blow your mind!
Ingredients
Lumpia Wrappers
- 2 cups2 cups2 cups Kim's Gluten Free Bread Flour Blend (click for recipe), (280 g)
- 222 Egg Whites, large, at room temperature
- 2.5 cups2.5 cups2.5 cups Water, warm (600 ml)
Filling
- 2 lb2 lb2 lb Ground Pork, (1 kg, chicken or shrimp could also be used)
- 3 cloves3 cloves3 cloves Garlic, minced or grated
- 1 1-inch pieces1 1-inch pieces1 1-inch pieces Ginger Root, peeled and minced or grated (2cm)
- 3 Tbsp3 Tbsp3 Tbsp Wheat-free Tamari, or gluten free soy sauce
- 222 Eggs, large, at room temperature
- .5 tsp.5 tsp.5 tsp Black Pepper
- 2 Tbsp2 Tbsp2 Tbsp Green Onion (Scallion), chopped
- 1.5 cups1.5 cups1.5 cups Napa (Wong Bak) Cabbage, shredded (105g)
- .5 cup.5 cup.5 cup Carrots, shredded (45g)
Oil for Frying
- 2 cups2 cups2 cups Canola Oil, or any other neutral oil (480ml)
Air Frying Option
- Canola Oil, spray
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
Make the Lumpia Wrappers
- In a large bowl, whisk together all wrapper ingredients until smooth and the consistency of a pancake batter.
- Heat a large flat top griddle or skillet over medium heat. Using a pastry brush, "paint" batter in strokes going one way and then overlapping going the other way to create about an 8-inch large square. Allow the wrapper to cook for an additional 15-20 seconds. Use a spatula to lift one end up enough so that you can grab it with your fingers and peel it off the griddle.
- Place wrapper onto a baking sheet and cook the rest of the wrappers, layering one on top of each other (they will peel apart pretty easily).
- Trim the crispy edges of the wrappers and discard. Cut the stack of square wrappers in half to make two stacks of smaller rectangular wrappers. Peel two off the stack and keep the others under a damp towel while rolling two lumpia.
Make the Filling
- Add all of the filling ingredients to a large bowl and use your hands to work it together until well combined.
Roll the Lumpia
- Lay two rectangle wrappers side by side on counter. Add about a tablespoon of the filling about ½ inch from the short side that's closest to you. Form the filling into a log that's the same width as the wrapper.
- Tightly roll the wrapper around the filling and seal the edge (the final ½ inch) with your finger that's been dipped in water.
- Place the lumpia seam side down on a baking sheet and cover with a towel until ready to fry.
Pan Frying
- Fill a large skillet with about ½ inch of oil and heat over medium high heat.
- Fry no more than 6-8 lumpia at a time, flipping over halfway through frying, for a total of 3-4 minutes, or until golden brown and crispy.
- Drain on paper towels before serving with store bought sweet and sour sauce or tamari.
Air Frying Option
- Preheat air fryer to 400° F. Spray lumpia with canola oil spray. Fry for 9-10 minutes, or until golden brown and crispy, flipping halfway through frying and spraying the other side with oil.
Notes
Raw lumpia can be frozen for 2-3 months in layers in a large ziptop bag.
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About This Recipe
Show nutritional information
Appetizers Coconut Free Entrées Gluten Free Nut Free Shellfish Free Sugar Alcohol Free Sugar FreeThis is our estimate based on online research. | |
Calories: | 191 |
Fat: | 17 g |
Carbohydrates: | 3 g |
Protein: | 4 g |
Cholesterol: | 16 g |
Sodium: | 89 mg |
Fiber: | 0 g |
Sugars: | 0 g |
Sugar Alcohol: | 0 g |
Calculated per serving. |
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