Gluten Free Lumpia and Dipping Sauce

While I already have a gluten free egg rolls recipe on this site, this gluten free lumpia recipe is a bit different. The filling and dipping sauce is spiced with garlic, and the sauce has strong accents of garlic and soy sauce. I usually make my egg rolls filled with ground pork, vegetables, and scrambled eggs and my spring rolls with all vegetables. This lumpia is filled with ground beef and vegetables, though you may use pork, shrimp, and more, as well as just vegetables. Either way, they are crispy and delicious as well as the sauce.

Gluten Free Lumpia and Dipping Sauce


Yield: Makes 16 - 17 lumpia.

Gluten Free Lumpia and Dipping Sauce

This gluten free lumpia recipe with dipping sauce makes delicious, crispy lumpia. Adjust the beef filling to pork, shrimp, or all vegetables, to your liking.


    For the Filling:
  • 1 Tablespoon neutral flavored cooking oil
  • 1/2 cup chopped carrots
  • 1 cup chopped yellow onion
  • 1/3 cup chopped celery
  • 4 cloves garlic, minced
  • 1.15 lbs. lean ground beef (or ground pork, or mixture of pork and shrimp, or all vegetables)
  • 2 Tablespoons water
  • 1 1/2 teaspoons gluten-free beef bullion paste/cubes (Better Than Bullion or Herb Ox)
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon ground pepper
  • For the Wrappers and Batter:
  • 1 recipe Gluten Free Egg Rolls (Wrappers and Batter section)
  • For the Dipping Sauce:
  • 6 Tablespoons brown sugar
  • 2 1/2 Tablespoons cornstarch (use potato starch for corn-free, but adjust amount as needed)
  • 2 teaspoons garlic powder
  • 1 cup gluten free beef broth (Herb Ox, Better Than Bullion, find more brands)
  • Soy sauce, to taste


    To Make the Filling:
  1. Preheat a heavy skillet and then add oil until warm. Add the carrots and saute for 5 minutes over low . Add the onion, celery, and garlic, and saute over low heat until the vegetables are tender, abut 7 minutes.
  2. Increase the heat to medium high and add the beef, and cook until no longer pink. Add the water, bouillon, salt, and pepper to the skillet, low heat to low and simmer for 10 minutes or until most of the liquid evaporates.
  3. To Make the Batter and Roll the Lumpia:
  4. Follow the instructions for making the batter in the Gluten Free Egg Rolls recipe, but make 1.5 times the batter. Set the batter aside for at least 30 minutes and then refrigerate until ready to use.
  5. Roll the lumpia in the rice papers per the instructions using 1/4 cup of filling per egg roll. Refrigerate the wrapped egg rolls until chilled. Fry as few lumpia together as possible. The more you add to the hot oil, the lower the oil temperature becomes, making the lumpia less crispy.
  6. To Make the Sauce:
  7. In a small saucepan, combine the brown sugar, cornstarch, and garlic powder, breaking down any lumps. Add the broth and soy sauce, to taste, and cook over medium heat stirring constantly until it thickens.
  8. Serve the lumpia with a small dish of dipping sauce on the side.
  9. Wrap and refrigerate any uncooked lumpia for future use, or freeze them if you will not cooking them for a couple of days.


Feel free to add shredded cabbage or other vegetables to the above filling. If you will be adding cabbage, add it to the filling after you add the ground beef. Firmer vegetables should be chopped in small pieces and added according to how long they should be cooked. Green beans should probably be added when you add the celery and onion.

4 Replies to “Gluten Free Lumpia and Dipping Sauce”

  1. Hey, I just wanted to note for any celiacs that for the dipping sauce, soy sauce is often NOT gluten free, however you can usually find a gluten free substitute called Tamari, which always contains little to no wheat, and will often be labeled gluten free in the later case.

    Trivia: Tamari originates in japan and while it serves the same purpose in cooking, as a dipping sauce often boasts a bit more of a mild yet complex flavor than ordinary soy sauce.

  2. Hi Carla, my name is Lovie Divine and I am a poet and an advocate for a healthy, allergen-free lifestyle. I am grateful for discovering your article today and I would like to be added to your mailing list and would also with your permission, occasionally copy and post articles you write that are related to my posts for the day on my Facebook blog site I have recently started. I am looking forward to spreading the word with you on gluten free living and I and personally benefit from your recipe box for myself. Thank you sincerely, Lovie Divine

    1. Hi Lovie,

      You are welcome to post links to my recipes, but the photos, recipes and articles are copyrighted and should not be copied and published anywhere.

      Thanks for understanding.


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