Lumpia, those crispy Filipino spring rolls filled with savory goodness, are a beloved snack worldwide. But for those with gluten sensitivities or celiac disease, the question arises: are lumpia wrappers gluten free?
![Freshly cooked Filipino food called Lumpia Shanghai](https://smellslikedelish.com/wp-content/uploads/2024/01/lumpia-shanghai-vertical-2.jpg)
Traditional Lumpia Wrappers
Traditionally, the wrappers used to roll up these Filipino spring rolls are made with wheat flour, making them unsuitable for gluten-free diets. This applies to both the store-bought and homemade varieties.
While authentic lumpia wrappers do use wheat flour, there are regional egg roll and spring roll wrapper variations available that are naturally gluten-free.
![lumpia wrappers in a box.](https://smellslikedelish.com/wp-content/uploads/2022/06/fresh-veg-lumpia6-0024.jpg)
Gluten Free Lumpia Wrapper Options
The good news is, commercially produced gluten-free lumpia wrappers are becoming increasingly common. These wrappers are typically made with rice flour, tapioca starch, or other gluten-free flours, ensuring you can enjoy lumpia without sacrificing taste or texture.
Look for brands specializing in gluten-free Asian ingredients or check the international aisle at your local grocery store, or a specialty Asian grocery store.
Feeling adventurous? You can even make your own gluten-free wrappers and at home using alternative flours. While it requires a bit more effort, the satisfaction of homemade lumpia is unmatched!
How To Make Gluten Free Lumpia Wrappers
For full instructions and ingredient amounts, refer to the printable recipe card below to make these gluten-free lumpia wrappers.
- Mix the flour and salt together with a whisk in a medium size bowl.
- Add the water and whisk lightly, then add the oil.
- Continue to whisk until you have a smooth, thin batter similar to crepe batter. Set a stove top burner to medium high heat.
- Dip a silicone or natural hair basting brush into the batter and paint a circle inside a cool, non stick pan.
- Set the non stick skillet on the heated burner. Use the basting brush to fill in the rest of the circle. If you see small holes, just dab with the brush to add more batter.
- When you see the outer edges start to peel or curl up, gently lift the wrapper off the skillet with a spatula or your fingers (but take care, it's hot!).
- Flip over and cook for about 30 seconds, then transfer to a plate where you will repeat the process for a stack of 12 lumpia wrappers.
PRO TIP: After adding the lumpia wrapper to the stack, run cold water on the back of the skillet to cool it down quickly. Brushing the batter is much easier to do on a cooled skillet.
Beyond the Wrapper
While gluten-free wrappers open the door to lumpia enjoyment, remember to be mindful of other ingredients. Always check the labels of fillings and sauces for hidden gluten sources like soy sauce or wheat-based thickeners.
When ordering lumpia at restaurants, inquire about preparation methods to minimize the risk of cross-contamination.
Gluten Free Lumpia Awaits
So, can you enjoy lumpia on a gluten-free diet? Absolutely! With commercially available gluten free wrappers, our homemade Filipino Dipping Sauce Recipe, and careful ingredient choices, you can savor this delicious Filipino favorite snack without sacrificing flavor or tradition.
Now you just need to decide What To Serve With Lumpia!
Grab your favorite fillings, explore gluten-free alternatives, and get ready to enjoy lumpia, gluten-free style! You can adapt our pork lumpia ingredients to be a gluten free recipe also!
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Did You Know?
Did you know lumpia originated from Chinese spring rolls brought to the Philippines by traders centuries ago? Today, it's a beloved symbol of Filipino cuisine and cultural heritage.
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Gluten-Free Lumpia Wrappers
Ingredients
- 1 cup gluten-free flour gluten free
- ½ teaspoon salt
- 1⅓ cup water
- 1 tablespoon oil
Instructions
- Mix the gluten-free flour and salt together with a whisk in a medium size bowl.1 cup gluten-free flour, ½ teaspoon salt
- Add the water and whisk lightly, then add the oil. Continue to whisk until you have a smooth, thin batter similar to crepe batter.1⅓ cup water, 1 tablespoon oil
- Set a stove top burner to medium high heat.
- Dip a silicone or natural hair basting brush into the batter and paint a circle of batter inside a cool, non stick pan.
- Set the non stick skillet on the heated burner. Use the basting brush to fill in the rest of the circle. If you see small holes, just dab with the brush to add more batter.PRO TIP: Brushing the batter on a warm or cold skillet is easier than on a hot skillet, as the batter doesn't clump and tear on the cold skillet. After transferring each lumpia wrapper to the plate to cool, run cold tap water on the back of the skillet to cool it down quickly.
- When you see the outer edges start to peel or curl up, gently lift the wrapper off the skillet with a spatula or your fingers (but take care, it's hot!).
- Flip the wrapper over and cook for about 30 seconds, then transfer to a plate where you will repeat the process for a stack of 12 lumpia wrappers.
Notes
- Fresh lumpia wrappers will keep in the refrigerator for up to 3 days or in the freezer for up to 2 months with a piece of parchment paper between each wrapper.
- Be sure to press the air out of the bag you store them in so that the wrappers don't dry out and get brittle.
- Don't worry if your wrappers aren't perfectly round; imperfections add charm!
- Cool the skillet down with cold tap water before brushing batter for the next wrapper. The brush glides easier without tearing partially cooked batter, and you get thinner wrappers.
- The best flour is the Measure for Measure by King Arthur.
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