Gluten-Free Fresh Lumpia

Delight in the vibrant flavors of this Gluten-Free Fresh Lumpia, a healthy and wholesome twist on a classic Filipino favorite! This recipe features light and delicate gluten-free crepes that wrap around a colorful medley of sautéed vegetables, tofu, and gluten-free soy sauce seasoning, making it a perfect option for those with dietary restrictions. The tender crepes are made from a simple blend of gluten-free flour, cornstarch, eggs, and water, creating the ideal vessel for the savory filling. Garnished with crisp lettuce and optional crushed peanuts for a touch of crunch, these fresh lumpia rolls are as visually stunning as they are delicious. Whether you're serving them as an appetizer or a light meal, this recipe offers a delightful balance of taste, texture, and nutrition. Pair with your favorite gluten-free dipping sauce for an extra burst of flavor!

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 cup Gluten-free all-purpose flour
• 2 tablespoons Cornstarch
• 0.5 teaspoon Salt
• 3 Large eggs
• 2 cups Water
• 3 tablespoons Vegetable oil
• 2 tablespoons Cooking oil
• 3 cloves Garlic, minced
• 1 medium Onion, diced
• 1 cup Carrots, julienned
• 2 cups Cabbage, shredded
• 1 cup Green beans, cut into 1-inch pieces
• 1 cup Tofu, firm, diced
• 3 tablespoons Soy sauce, gluten-free
• 0.25 teaspoon Salt
• 0.25 teaspoon Black pepper
• 8 large Lettuce leaves
• 0.5 cup Peanuts, crushed (optional)

Directions

Step 1

In a medium bowl, whisk together the gluten-free all-purpose flour, cornstarch, and salt.

Step 2

In a separate large bowl, beat the eggs, then gradually add the flour mixture, whisking until smooth.

Step 3

Add water and vegetable oil to the batter, mixing well until no lumps remain. Set aside to rest for 10 minutes.

Step 4

In a large skillet over medium heat, add the cooking oil, then sauté the garlic and onion until fragrant and translucent.

Step 5

Add the carrots, cabbage, and green beans to the skillet, stir-frying for about 5 minutes until the vegetables are tender.

Step 6

Add the tofu cubes and continue stir-frying for another 3 minutes.

Step 7

Season the vegetable mixture with gluten-free soy sauce, salt, and black pepper. Stir to combine, then remove from heat and set aside to cool.

Step 8

Heat a non-stick crepe pan or skillet over medium heat. Lightly grease with a bit of oil.

Step 9

Pour about 1/4 cup of the crepe batter into the pan, swirling to cover the bottom evenly. Cook until the edges lift slightly and the underside is lightly browned, about 1-2 minutes per crepe. Flip and cook the other side for another 30 seconds. Transfer to a plate and keep warm.

Step 10

Assemble the fresh lumpia by placing a lettuce leaf on each crepe, add a line of the vegetable filling down the center. Sprinkle with crushed peanuts if desired.

Step 11

Fold the sides of the crepe over the filling and roll like a burrito. Repeat with remaining crepes and filling.

Step 12

Serve immediately, with additional gluten-free soy sauce or your preferred dipping sauce on the side.

Nutrition Facts

Serving size	1896.4 grams (1896.4g)

Amount per serving	% Daily Value*
Calories	2227

Total Fat 131.90g	169%
Saturated Fat 21.40g	107%
Polyunsaturated Fat 25.20g
Cholesterol 558mg	186%
Sodium 5251mg	228%
Total Carbohydrate 199.90g	73%
Dietary Fiber 31.50g	113%
Total Sugars 29.50g
Protein 88.50g	177%

Vitamin D 120IU	600%
Calcium 1264mg	97%
Iron 23mg	128%
Potassium 3085mg	66%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.7%

Protein: 15.1%

Carbs: 34.2%