Gluten-Free Vegetable Lumpia

Crispy, golden, and bursting with flavor, this Gluten-Free Vegetable Lumpia is a delightful twist on the classic Filipino spring roll, perfect for those with dietary restrictions or anyone looking for a healthier alternative! Made with fresh, vibrant vegetables like carrots, cabbage, green beans, and bean sprouts, these handheld treats are seasoned with gluten-free soy sauce and sesame oil for an umami-packed filling. Wrapped in gluten-free lumpia wrappers and fried to perfection, they deliver the satisfying crunch you crave without gluten. Easy to prepare and perfect for sharing, these lumpia make an irresistible appetizer or snack, especially when paired with a tangy sweet chili sauce or soy-based dip. Whether you're hosting a party or enjoying a cozy night in, this quick and flavorful recipe will become your new go-to favorite for gluten-free entertaining!

Nutriscore Rating: 69/100

Prep Time:30 mins

Cook Time:15 mins

Total Time:45 mins

Servings: 20

Ingredients

• 20 sheets Gluten-free lumpia wrappers (or gluten-free spring roll wrappers)
• 2 medium (shredded) Carrots
• 2 cups (shredded) Cabbage
• 1 cup Bean sprouts
• 1 cup (thinly sliced) Green beans
• 3 cloves (minced) Garlic
• 1 medium (finely chopped) Onion
• 2 tablespoons Gluten-free soy sauce (or tamari)
• 1 tablespoon Sesame oil
• 1 cup (for frying) Vegetable oil
• 0.5 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 2 tablespoons (for sealing wrappers) Water

Directions

Step 1

Prepare the vegetables by shredding the carrots and cabbage, trimming and thinly slicing the green beans, and rinsing the bean sprouts.

Step 2

Heat sesame oil in a large skillet or wok over medium heat. Add minced garlic and chopped onion, and sauté for 1-2 minutes until fragrant.

Step 3

Add the carrots, cabbage, green beans, and bean sprouts to the skillet. Stir-fry for 3-4 minutes until the vegetables are slightly tender but still crisp.

Step 4

Stir in gluten-free soy sauce, salt, and ground black pepper. Mix well and cook for another 2-3 minutes. Remove the skillet from heat and allow the vegetable filling to cool completely.

Step 5

Lay one gluten-free lumpia wrapper on a flat surface. Place about 2 tablespoons of the cooled vegetable filling in a thin line near the bottom edge of the wrapper.

Step 6

Fold the bottom edge of the wrapper over the filling, then fold in the sides, and roll tightly toward the top edge. Use a dab of water on the top edge to seal the lumpia. Repeat with the remaining filling and wrappers.

Step 7

Heat the vegetable oil in a deep skillet or frying pan over medium heat. Once the oil is hot (about 350°F/175°C), fry the lumpia in batches, being careful not to overcrowd the pan.

Step 8

Fry each lumpia for 2-4 minutes, turning occasionally, until golden brown and crisp on all sides. Remove from the oil and place on a plate lined with paper towels to drain excess oil.

Step 9

Serve the gluten-free vegetable lumpia warm with a dipping sauce of your choice, such as sweet chili sauce or a soy-based vinegar dip.

Nutrition Facts

Serving size	1602.7 grams (1602.7g)

Amount per serving	% Daily Value*
Calories	3588

Total Fat 234.40g	301%
Saturated Fat 32.10g	161%
Polyunsaturated Fat 140.60g
Cholesterol 0mg	0%
Sodium 4494mg	195%
Total Carbohydrate 359.10g	131%
Dietary Fiber 36.40g	130%
Total Sugars 27.70g
Protein 35.70g	71%

Vitamin D 0IU	0%
Calcium 338mg	26%
Iron 9mg	49%
Potassium 1769mg	38%

*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: 57.2%

Protein: 3.9%

Carbs: 38.9%