Lumpia are a seriously delicious blessing upon us all from the Philippines made specifically to bring us a taste of the heavens. I’m not really sure of their history, but I am sure that I’m super thankful they exist lol. Lumpia come in all shapes and sizes, and are similar to an eggroll in fillings. If you can find them- gluten free lumpia wrappers do exist, usually made of cornstarch, and can be subbed for the rice paper here. Just follow the directions on your package when rolling. I personally can never find them so we’re turning to rice paper because it never does us wrong and has ALL the versatility!!
I make my lumpia larger (think eggrolls) because I’m lazy and don’t want to wrap more of them, but feel free to use less filling per and use more rice paper (2 per lumpia) to make them skinnier and more snack size. The filling can also be made several days ahead of time before rolling to save on time!
- 1 lb ground pork
- 2 bunches green onions
- 1 shallot
- 1 carrot
- 8 oz mushrooms
- 10 oz cabbage
- 1 tsp fresh ginger
- 6 cloves garlic
- 1 Tbsp GF soy sauce
- 1 Tbsp vegetable oil ((anything BUT olive))
- 1 Tbsp rice wine vinegar
- 1 tsp salt
- ½ tsp white pepper
- 20 rice paper wrappers
- cooking spray
- In a food processor combine all ingredients except the pork, vegetable oil rice paper, and cooking spray. Pulse until all the ingredients are a fine mince. If you don't have a food processor you can mince or finely shred the same ingredients by hand and then stir it all together. It's pretty quick either way!
- In a large pan over medium high heat add the vegetable oil and brown your pork. When browned add the minced ingredients from the food processor and cook until the vegetables are soft, fragrant, and there is no liquid in the pan. Liquid in your filling will make your lumpia soggy! This should take about 10-15 minutes.
- Fill a shallow dish with warm water (I use a pie pan) and working one at a time soak the rice paper. When the rice paper becomes soft and pliable set it on a hard flat surface and fill with approximately 2 Tbsp of filling in the center of the rice paper. Fold the sides in, then bring the bottom of the wrapper up to cover the filling, and then roll until closed.
- Preheat your air fryer for 10 minutes at 400°F
- Because rice paper tears easily I elected to double wrap the lumpia. This is optional, but does make a crispier and sturdier final product and takes away the potential of leaked fillings when air frying.
- Place the wrapped lumpia on a baking sheet sprayed with cooking spray, and spray the tops lightly with cooking spray.
- When ready to air fry cook each side at 400°F for 10 minutes per side do not allow the lumpia to touch in the fryer or they will stick together. Lumpia will have a white crunchy shell with hints of golden brown when done. Enjoy with soy sauce or sweet chili sauce!
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