**Correction: I just received a tip from a friend that lumpia are not the same as egg rolls- please excuse the errors below. Thank you.
Hello my fellow gfreers!
It's been awhile.
So, my family and I were perusing the Asian supermarket down in Sacramento and we happened to wander past egg roll wrappers.
Being the curious and rather avid nutrition label checker that I am, I couldn't help but to see if these egg roll wrappers were gluten free. I recalled in the past that most egg rolls wrappers contained wheat so I was setting myself up for disappointment.
BUT! Lo and behold, we were able to find a egg roll wrapper made of rice that could be fried! Needless to say, I was super ecstatic and couldn't wait to go home and make me some yummy gfree egg rolls!
My mom and I used this lumpia recipe that we found online and the results turned out pretty well!
So without further ado, here it is in all it's lumpia glory! Hurray gfree egg rolls! :)
Recipe adapted from All Recipes, Filipino Lumpia Recipe on allrecipes.com.
Ingredients
1.5-2lbs ground pork or chicken
10 raw shrimp
1 medium sized carrot, shredded (around 1/2 cup)
1 small yellow onion, chopped
2-3 garlic cloves, crushed
½ bundle of cellophane- soaked in hot water until softened
Handful of wood ear mushrooms, pre-sliced- soak in water
1-2 cups Vegetable or olive oil for frying
Gfree rice paper wrappers
1 tsp Tamari gluten free soy sauce
1 tsp ground black pepper
1 tsp salt
1 egg
Instructions
1) Grind all meat together in processor
until paste like. Place in bowl.
2) Add shredded carrots, shredded onions, garlic, and woodear mushrooms. Mix in meat.
3) Add soy sauce, salt, and pepper to taste.
4) Add 1 egg. Mix together.
5) Use a moist towel to cover the rice paper for 15
seconds until softened. Do this one by one. Add about 3 tbsp of meat near one
corner of wrapper leaving a ½ inch space at both ends. Shape the filling into a cylinder shape. Fold the side along the
length of the filling over the filling, tuck in both ends and roll neatly. Keep
the roll tight as you assemble. Moisten the other side of the wrapper with
water to seal the edge.
6) Heat skillet over medium heat. Add oil to ½ inch
depth and heat for 5 minutes. Slide lumpia into oil. Turn frequently for 1 to 2 minutes. Fry until
light golden brown. Drain on paper towels.
7) Cut in sections. Serve with fish sauce, chili
sauce or sauce of choice. You may also choose to wrap the lumpia in a lettuce leaf. Serve immediately.
A note: You can choose to make these egg rolls vegetarian by adding in more cellophane and perhaps water chestnuts.
Also, these wrappers tend to be on the chewier side (since it's not the traditional wheat egg roll wrapper) but they still taste delicious! :)
PICS!
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| Found this AWESOME gfree rice paper at the Asian supermarket! |
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| Add some carrots... |
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| And some onions, garlic, cellophane, woodear mushrooms, egg and chicken... |
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| And some little shrimpies.... |
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| You mix it all together! |
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| Put the wrapped ones in the frying pan.. |
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| SUCCESS! |
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| Upclose shot of these lovely lumpia |
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| Compliments to my dear mother, the chef. :) |
-Kris
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