Thought you’d never eat lumpia again? Think again! These Lumpia made with Homemade Gluten Free Lumpia Wrappers are so good, it’ll blow your mind!
I am so excited to share this recipe with y’all, I can’t even stand it!!!!! It has been about a year in the making, with some time off to do other stuff and come back to it. I’m so very happy it’s finally done because you are gonna LOVE IT! The reward is so worth the little bit of effort, I foresee you making bunches of lumpia and storing them in your freezer for when the lumpia hunger monster strikes!
What You’ll Need to Make the GF Lumpia Wrappers
We used to live in Spain when I was little when my dad was in the Navy. They told me about a time when one of my dad’s division friend’s wife was Filipino. They were having a division party and had to make over 600 lumpia. Back then they didn’t sell lumpia wrappers in stores, so his wife taught them to “paint” lumpia wrappers onto a skillet! That was decades ago, so my mom (if she ever had the recipe) doesn’t remember it. I never could find anyone using an actual brush to “paint” a batter onto a skillet. That was over a year ago and there are now several YouTube videos showing that exact thing. However, none of them are gluten free (that I found, anyway).
It took a while, but I finally figured out the best way to make these wrappers and not only are they super fun to make, they take very few ingredients:
- Kim’s gluten free bread flour blend
- Egg whites
- Warm water
That. Is. It. Just whisk those three ingredients together into a pancake batter-type consistency. You can probably get started right away on these wrappers. And if you make them ahead of time and store them in the freezer, you can be enjoying homemade gluten free lumpia even on a weeknight!
How to Make Lumpia Wrappers
- Heat flat griddle or skillet over medium heat.
- Use a pastry brush to brush lumpia batter onto griddle, first painting strokes side by side in one direction, then going back over those strokes in the other direction (to create two very thin see-thru layers on top of each other) in a large 8 by 8-inch square (approximate).
- Allow to cook for roughly 20 seconds.
- Use a spatula to gently lift one side of the square up enough to grasp it with your fingers.
- Peel the lumpia wrapper off the griddle in one slow but deliberate motion.
- Place it on a sheet tray and continue making the rest of the wrappers, stacking them one on top of the other, until all the batter has been used.
- In a large bowl, add all filling ingredients.
- Mix with your hands (like you would meatballs or a meatloaf) until well combined.
- Cut lumpia wrapper in half to create two skinnier wrappers.
- Place a tablespoon-sized amount of filling about 1/2 inch from short side of lumpia wrapper.
- Shape the filling into a log the same size as the width of the wrapper.
- Fold the wrapper up and over the filling and tightly roll it up to within 1/2 inch of the end.
- Dip finger in water and moisten edge of wrapper before sealing.
Frying Lumpia and Serving
Once you’ve made the lumpia, the final thing to do is fry ’em up and eat ’em!! I personally like to shallow fry them in a large skillet, but you can also deep fry. You’ll still need to turn them as they will most likely float on top of the oil.
Gluten Free Lumpia FAQs
Yes! Once made and cooled completely, wrap stack of wrappers in plastic wrap and place in a ziptop bag. Freeze for 2-3 months. Thaw overnight in the refrigerator.
Don’t like carrots? Leave ’em out! Don’t like cabbage? Try finely chopped water chestnuts. Don’t like/eat pork? Use chicken, shrimp (finely chopped), or even tofu. Like onions? Add ’em in!
Raw lumpia can be frozen for 2-3 months in layers in a large ziptop bag.
I haven’t tried them baked, but they work wonderfully in an air fryer! Fry at 400 degrees F for 9-10 minutes, or until golden brown and crispy.
Have fun and enjoy making these Lumpia with Homemade Gluten Free Lumpia Wrappers. But even more fun than making them is eating them!
Lumpia with Homemade Gluten Free Lumpia Wrapperes
- 2 cups (280 g) Kim's gluten free bread flour blend
- 2 large egg whites, at room temperature
- 2½ cups (600 ml) warm water
- 2 lbs (1 kg) ground pork (chicken or shrimp could also be used)
- 3 cloves garlic, minced or grated
- 1 inch (2 cm) ginger, peeled and minced or grated
- 3 tbsp tamari or gluten free soy sauce
- 2 large eggs, at room temperature
- ½ tsp black pepper
- 2 tbsp chopped green scallions
- 1½ cups (105 g) Napa cabbage, shredded
- ½ cup (45 g) carrots, shredded
Oil for Frying
- 2 cups (480 ml) canola, vegetable, or any other neutral oil
Air Frying Option
- canola oil spray
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.
- 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.
Loosely adapted from Rasa Malaysia’s Lumpia recipe