Gluten-free Egg-free Lumpiang Shanghai (Filipino fried spring roll)

Gluten-free Egg-free Lumpiang Shanghai (Filipino fried spring roll)
Print Recipe
These authentic tasting pan fried spring rolls are gluten-free and egg-free. Make a big batch and freeze for frying at a later date.
Gluten-free Egg-free Lumpiang Shanghai (Filipino fried spring roll)
Print Recipe
These authentic tasting pan fried spring rolls are gluten-free and egg-free. Make a big batch and freeze for frying at a later date.
Servings Prep Time Cook Time
50spring rolls 45minutes 25minutes
Servings Prep Time
50spring rolls 45minutes
Cook Time
25minutes
Ingredients
Servings: spring rolls
Units:
Ingredients
Servings: spring rolls
Units:
Instructions
  1. Make the meat filling by putting the ground pork, water chestnuts, carrots and garlic a large bowl. Add salt and pepper then mix together well using your hands (I normally wear latex-free gloves in this step)
  2. Prepare the rice paper to be used for rolling. The rice paper package should have detailed instructions on how to use it, but it usually involves soaking the rice paper in water and waiting for the water to get absorbed before it is ready to use.
  3. Place approximately 1 heaping tablespoon of the pork mixture towards the lower centre of the rice paper and spread it so that it is shaped like a finger. Fold the bottom flap of the rice paper over the pork filling, then fold both sides inward to seal like an envelope. Roll the bottom up until you've finished the spring roll. Make sure it is tightly secured.
  4. Repeat until all of the pork filling is done.
  5. Place the spring rolls aside on a clean plate or container ready for frying or freezing. You may want to line the container with wax paper, parchment paper or saran wrap. Make sure that the uncooked spring rolls don't touch each other, as they will stick together. If you are freezing them, make sure there's wax paper, parchment paper or saran wrap between the layers of spring rolls so that they can be easily taken out and fried.
  6. Pan fry the spring rolls on medium high heat in a non-stick pan coated with about a tablespoon of oil. When one side is browned and crispy, flip and brown the other side. Flip again to cook the sides. The spring roll is done when all sides are golden and blistered and the filling is cooked - approximately 4-5 minutes per side. You can cook approximately 6 spring rolls at a time on a standard sized pan.
  7. If you are cooking the spring rolls from frozen, you can either defrost them first then pan fry, or place the frozen rolls directly into the pan. It takes a little longer to cook, but it comes out perfectly. Just make sure your pan is not too hot, so that the rice paper does not burn before the filling is cooked through.
  8. Serve with plum sauce, sweet and sour sauce or ketchup.
Recipe Notes

Consider replacing the ground pork with ground chicken or ground turkey for a lower fat alternative.

You can replace the water chestnuts with fresh jicama if it is available at your grocery store. Just peel and dice the jicama.