Flavorsome Filipino Gluten-Free Lumpia Luncheon: A Culinary Masterpiece

Allergens

Eggs (in egg roll wrappers)

Ingredients

• 24 pieces gluten
• free egg roll wrappers (homemade or store
• bought)
• 1 lb ground chicken
• 1 cup finely chopped cabbage
• 1/2 cup grated carrots
• 1/2 cup diced white onions
• 1/4 cup minced garlic
• 2 tablespoons soy sauce (gluten
• free)
• 1 tablespoon oyster sauce (gluten
• free)
• 1 teaspoon ground black pepper
• Salt to taste
• 3 tablespoons vegetable oil for frying
• 1 cup sweet and sour sauce for dipping (optional)

Instructions

1. In a large mixing bowl, combine the ground chicken, cabbage, carrots, onions, minced garlic, soy sauce, oyster sauce, black pepper, and salt. Mix well to ensure all ingredients are evenly distributed.
2. Lay out gluten free egg roll wrappers on a clean surface, keeping them covered with a damp cloth to prevent drying.
3. Place a heaping spoonful of the chicken mixture onto the center of each wrapper.
4. Fold the bottom corner of the wrapper over the filling and tightly roll it up while tucking in the sides. Seal the top edge with a bit of water or egg wash.
5. Heat 2 tablespoons of vegetable oil in a large frying pan over medium heat. In batches, fry the lumpia rolls until golden brown, approximately 2 3 minutes per side. Remove from the pan and let them drain on paper towels.
6. Serve hot with sweet and sour sauce for dipping (optional).

Chef’s Insight

To achieve the perfect texture in your lumpia rolls, ensure the egg roll wrappers are not too dry. If they are, moisten them with a bit of water before filling.

Notes

Adjust the seasoning as needed to accommodate personal taste preferences. - Serve with a side of steamed rice for a complete Filipino meal experience.