Filipino Gluten-Free Seafood Lumpia with Spicy Mango Dipping Sauce

Allergens

Fish, Shrimp (Fish and Shellfish)

Ingredients

• 12 pieces rice paper wrappers
• 1 cup cooked shrimp, peeled and deveined
• 1 cup cooked fish fillet, flaked or chopped
• 1/2 cup finely chopped cabbage
• 1/4 cup finely diced carrots
• 1/4 cup finely diced red bell pepper
• 2 tablespoons finely chopped green onions
• 1 teaspoon sesame oil
• Salt and pepper, to taste Spicy Mango Dipping Sauce:
• 1 ripe mango, peeled and pitted
• 1/4 cup rice vinegar
• 2 tablespoons sugar
• 1 teaspoon chili flakes
• 1 teaspoon minced garlic
• Salt, to taste

Instructions

1. In a large bowl, combine the cooked shrimp and fish, cabbage, carrots, red bell pepper, green onions, sesame oil, salt, and pepper. Mix well.
2. Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for about 5 seconds or until softened. Transfer to a clean work surface.
3. Place approximately 1 tablespoon of the seafood mixture near the bottom edge of the rice paper, close to the center.
4. Fold the bottom edge of the rice paper over the filling and roll it up halfway, tucking in the sides as you go. Continue rolling until the rice paper is fully wrapped around the filling, sealing the edges. Set aside on a clean plate. Repeat with the remaining ingredients.
5. In a blender or food processor, combine mango, rice vinegar, sugar, chili flakes, garlic, and salt. Blend until smooth, adjusting seasonings as needed. Transfer to a small bowl for serving.

Chef’s Insight

The combination of flavors and textures in this gluten-free seafood lumpia creates an unforgettable dining experience, perfect for sharing with family and friends.

Notes

None