Gluten-Free Filipino Lumpia Appetizers

Ingredients:

1 pound ground pork or ground chicken
1 cup carrots, julienned
1 cup cabbage, thinly sliced
1/2 cup green beans, thinly sliced
1/2 cup bean sprouts
2 cloves garlic, minced
2 tablespoons gluten-free soy sauce
1 package gluten-free spring roll wrappers (about 25 wrappers)
Cooking oil for frying

Instructions:

In a large skillet or wok, heat a tablespoon of cooking oil over medium-high heat.

Add the minced garlic and cook for about 30 seconds until fragrant.

Add the ground pork or chicken and cook, breaking it apart with a spatula, until it's browned and cooked through.

Stir in the julienned carrots, sliced cabbage, and thinly sliced green beans. Cook for about 2-3 minutes until the vegetables start to soften.

Add the bean sprouts and gluten-free soy sauce to the skillet. Stir-fry for an additional 1-2 minutes until the bean sprouts are slightly wilted.

Remove the skillet from the heat and let the filling cool to room temperature.

Lay out a gluten-free spring roll wrapper on a clean surface with one corner pointing toward you (forming a diamond shape).

Place a spoonful of the cooled filling in the center of the wrapper.

Fold the corner closest to you over the filling, then fold in the sides, and roll it up tightly. Use a dab of water on the edges to seal the lumpia.

Repeat this process with the remaining wrappers and filling until you've made all the lumpia.

In a large skillet, heat enough cooking oil to cover the lumpia over medium-high heat.

Carefully place the lumpia in the hot oil and fry until they are golden brown and crispy, turning occasionally to ensure even cooking. This should take about 3-5 minutes.

Remove the lumpia from the oil and place them on a paper towel-lined plate to drain excess oil.

Serve your gluten-free Filipino Lumpia hot with a dipping sauce made from gluten-free soy sauce and crushed red pepper flakes, or a sweet chili sauce.

Enjoy your delicious gluten-free Lumpia as appetizers!