This is one of my absolute favorite go-to recipes! Why oh why do I love it so? Because lumpia are super-duper light and healthy, yet SO FUN to eat!
This recipe is traditionally made in Filipino cuisine with a flour wrapper, but I've created a shortcut here that's quick and gluten-free. My daughter Alethea and I created this version together as a fun alternative to fresh spring rolls. We’ve purposely kept the filling simple, but you can change them up with the addition of rice noodles in the filling.
2 teaspoons toasted sesame oil
2 large cloves garlic, minced or pressed
2 teaspoons minced ginger root
2 cups finely chopped green cabbage
½ cup grated carrots
½ cup finely chopped kale (de-stemmed)
½ cup scallions (green onions)
¼ teaspoon sea salt
8 rice paper wraps
Brushing Up: 1 teaspoon toasted sesame oil
1. Heat a wok or sauté pan over medium heat and add the two teaspoons toasted sesame oil, garlic, and ginger. Stir-fry for about thirty seconds, then add the cabbage, carrots, kale, scallions, and salt. Stir and cook for another two minutes or so, stirring often, just until the cabbage is lightly wilted. Remove from heat. Preheat your oven to 400° F.
2. Soak each rice paper wrap in water for a few seconds. Place on a flat surface and put ¼ cup of the veggie filling in the middle. Fold the bottom of the wrap up over the filling, then fold the sides in. Next, roll all the way up. Basically, you just made a tiny Asian burrito. Do this seven more times.
3. Spray or brush a baking sheet lightly with oil. Place the wraps on the sheet (don’t let them touch each other). Brush the outsides of each wrap evenly with the one teaspoon of toasted sesame oil. Bake for ten minutes, then gently flip over. Bake for another ten minutes. Serve with the sauce of your choice and enjoy!
Makes 8 Lumpia (serves 4); GF/Green (according to the health guidelines in my health programs and cookbooks)
Tip: We store the filling in an airtight container in the fridge (often making up a double batch) - that way, we can bake Lumpia anytime!