Lumpia with Homemade Gluten Free Lumpia Wrappers (Edit recipe)

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!

1 hour

30 minutes

Difficulty:

Intermediate

Show nutritional information

This 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
Calculated per serving.

by Let Them Eat Gluten Free Cake

View original recipe

Serves: 40

Ingredients

Lumpia Wrappers

2 cups Kim's Gluten Free Bread Flour Blend (click for recipe), (280 g)
2 Egg Whites, large, at room temperature
2.5 cups Water, warm (600 ml)

Filling

2 lb Ground Pork, (1 kg, chicken or shrimp could also be used)
3 cloves Garlic, minced or grated
1 1-inch pieces Ginger Root, peeled and minced or grated (2cm)
3 Tbsp Wheat-free Tamari, or gluten free soy sauce
2 Eggs, large, at room temperature
.5 tsp Black Pepper
2 Tbsp Green Onion (Scallion), chopped
1.5 cups Napa (Wong Bak) Cabbage, shredded (105g)
.5 cup Carrots, shredded (45g)

Oil for Frying

2 cups Canola Oil, or any other neutral oil (480ml)

Air Frying Option

Canola Oil, spray

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Process

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.