Lumpia [0000071]

Ingredients:
For Filling:

1 lb ground pork
1 cup shredded cabbage
1 cup julienned carrots
1 cup green beans, finely chopped
1 onion, peeled and minced
4 cloves garlic, minced
1/2 cup water chestnuts, minced
2 tablespoons gluten-free soy sauce
Salt and pepper, to taste
Cooking oil for sautéing
For Wrapper:
11. Gluten-free spring roll wrappers

For Dipping Sauce:
12. 1/4 cup gluten-free soy sauce

2 tablespoons vinegar
1 tablespoon brown sugar
1 clove garlic, minced
1/4 teaspoon red pepper flakes (optional)

Steps:

In a pan, heat cooking oil over medium heat.
Sauté minced garlic and onions until aromatic.
Add ground pork and cook until browned.
Stir in shredded cabbage, julienned carrots, chopped green beans, and water chestnuts. Cook until vegetables are tender.
Season with gluten-free soy sauce, salt, and pepper. Mix well.
Remove the filling from heat and let it cool.
Take a gluten-free spring roll wrapper and place a portion of the filling in the center.
Fold the sides of the wrapper towards the center, then roll it tightly into a log shape.
Seal the edge with a bit of water.
Repeat until all filling is used.
In a pan, heat oil for deep-frying over medium-high heat.
Fry lumpia until golden brown and crispy.
For the dipping sauce, mix gluten-free soy sauce, vinegar, brown sugar, minced garlic, and red pepper flakes (if using).
Serve the gluten-free Filipino Lumpia hot with the dipping sauce.

Enjoy this gluten-free version of Filipino Lumpia, a delightful and crispy spring roll!