Lumpia Inspired Pork Rolls
You know those meals that you keep eating even when you aren't hungry because it tastes so good? That was this. I couldn't stop eating! I'm not even mad. These lumpia inspired pork rolls use rice paper. Traditional lumpia can be made a ton of different ways, but they use a thin pastry type paper that we gluten free folk can't eat. Rice paper is your fix for any egg roll type paper substitute you are looking for. I've baked rice paper rolls with a number of different fillings. Some are on my Instagram page. I'll try to post them here one day.
To be honest with you, I've never had the privilege of enjoying lumpia. By the time I heard of them I was already gluten free. I've been upset about it for years because the traditional ones look amazing! If anyone has a traditional lumpia recipe that I can make, I would love to try it if you want to share. Like the title suggests, these are lumpia inspired but I'm in no way claiming they are lumpia. If you are familiar with lumpia and are now gluten free, please tell me.... did it hit the spot?
The dipping sauce is your typical recipe for sweet and sour sauce but made with potato starch. It's so good! Just pretend it's protein powder and not sugar you are using. Hehehe. It's best to start making it right after you start baking them for the first 17 minutes. This will allow them to cool. However, you can always stick thee sip in the freezer or fridge to cool if needed. This is what I did since I started making it after he first 17 minutes when I flipped them.
If you are reheating it's best to warm in the oven or air fryer. It can get a bit soggy to reheat in the microwave. Having said that, my husband and I have both done that and not been mad about it. You just will likely need to eat them with the fork because they loose their crispiness a bit.
If you want to watch the video of me making and rolling them, you can see it here. Don't forget to tag me in your posts if you make these! Enjoy :)
- 1.15 lb ground pork
- 2 tsp jarred garlic
- 1 tbsp tamari (plus a little more)
- 1.25 cup shredded carrots
- 1.25 shredded cabbage
- 1/2 onion
- pepper (to taste)
- rice paper
- 2 tsp garlic salt
- 1/2 cup water
- 1/2 cup sugar
- 1/4 cup apple cider vinegar
- 1.5 tbsp ketchup
- 1 tbsp +1 tsp potato starch
- 1 tsp jarred garlic
- red pepper flakes to taste
Heat oil in your pan and add the pork. Brown and put aside
If there is excess fat, drain it. Otherwise, add the onion and garlic and sauté until cooked.
Add the shredded carrots and cabbage and cook for 1-2 minutes.
Add the pork and the rest of the seasoning. Mix together and cook until the veggies are cooked through. Turn off heat and put aside.
Get out a cutting board, and a large bowl with warm water.
Soak the rice paper gently in the warm water for 5-8 seconds until malleable but not sogging. When you take it out, shake gently to get excess water off and place on cutting board.
Spoon in filling in the middle but slightly towards you in a line, leaving room on either edge.
Tuck in the sides, then roll like a burrito.
If you need a visual, check my TikTok video.Line the pork rolls on a baking sheet with parchment paper that is sprayed with oil.
When they are all prepared, spray oil on top and bake at 425 degrees for 17 minutes on each side (total ~35 minutes).
Start making the sauce once you put them in the oven the first time so the sauce has time to cool.Add all the ingredients to a small sauce pan then heat on medium heat. Whisk well until everything is dissolved.
Once it starts to boil, whisk and take off heat. Let cool before serving.
You can pour in a small bowl and place in fridge to cool if needed.