I use to make Lumpia (Filipino Egg Rolls) A LOT years ago before my kids and I were diagnosed gluten intolerant. Then once we were diagnosed I stopped making them all together. Then the other day I thought what if I made them with the rice wrappers instead.
It was a little more work, but definitely worth it. Make them in advance since they hold a lot of water and basically will fry better if you let them dry out first. And of course you don’t want much of the water content in the sizzling oil when trying to fry them.
Many of my best friends growing up were Filipino and going to their homes for dinner was just wonderful. And having Lumpias was definitely a treat!
Gluten Free Filipino Lumpias made with rice wrappers
- 1 pound ground pork
- 2 carrots
- 1/4 cup green onions
- 1 tablespoon minced garlic
- 1 tablespoon lemon pepper
- 1 tablespoon gluten free soy sauce
Package of Asian Rice Paper Wrappers (Found in Asian Markets)
Cooking oil for frying
Use a food processor to chop up carrots and green onions.
Place all ingredients in a mixing bowl, except for the rice paper and the cooking oil, and mix thoroughly. Place one rice sheet (do this one at a time so they don’t stick together) in a dish with warm water for 1 minute. Make sure both sides are wet. Take out of the water and lay on a clean kitchen cloth to absorb the excess moisture. Let rolls sit for a bit to dry out the rice paper.
Place a heaping tablespoon of filling on one side of the wrapper, pat into a long shape and fold over. Fold the two sides towards the center and roll tightly (like a mini burrito).
Deep fry the rolls in batches for about 4 minutes until golden.
Serve with sweet and sour sauce or one of your favorites!