My first attempt at paleo lumpia turned out…okay. One of my favorite food blogs was “burnt lumpia” before he opened his food truck. I ended up with my own version of burnt lumpia, but that’s what proceeds greatness right? (Just nod and agree.)
I used Paleo Wraps from Julia’s bakery (purchased online). Shipping included, these bad boys cost me $17 for 7 so this is not your “bring to the party” dish.
I was pleased to see how pliable the wraps are. I couldn’t tell from YouTube videos if they would roll properly for my purposes, but they actually held up as perfect lumpia wraps. After I made my pork filling I rolled the lumpias as directed below. Rolling lumpia reminds me of family parties and sitting with the aunties and cousins talking about who knows what while rolling out what felt like hundreds of finger sized bites of joy. Some might be frozen and saved for later and some Uncle Dan was already frying up outside on his deck. Ah good times. Good times.
But I digress. Back to the lumpia. The first two I put in a pan with vegetable oil. I know it’s not paleo but I wanted to see what it would do before I wasted my good oil on it. In 1.74 seconds those things turned black! Okay, let’s try coconut oil. That batch didn’t seem to burn as bad or as fast. I tried 4 batches in all. I couldn’t figure out the balance of not burning the wrap and properly cooking the pork. It may also be that I have an electric stove and have a hard time controlling the heat.
It tasted okay, but my lumpia skills aren’t amazing and I should have diced the onions smaller and added more garlic (the recipe is adjusted). It tasted off-perfect. I usually leave off the carrots and cabbage and use water chestnuts. I don’t know why I didn’t stick to a control recipe when changing something major like the wrapper and oil. My bad. I’m not sure if it was my cooking skills or the change in having a coconut wrap and using coconut oil. I need to tinker more. Side note: they don’t stay crispy. Or at least mine didn’t.
If you make this and make a more successful batch (as in your more proud than I am of mine) please post what you did so I can tweek my recipe. Please leave your tips in the comments for the rest of us. We need gluten free/paleo friendly lumpia in this world people! Help us out! Or at least try my version and see what you think.
Ingredients I used (but this, as with most Filipino dishes, can vary depending on the cook):
1 package Coconut wrap
1 pound ground pork
1/4 pound shrimp
2 cloves garlic
1/2 cup shredded carrots
1/2 cup shredded cabbage
1/2 cup diced onions
1 Tbs Tamari sauce
Sprinkling of salt and pepper
Combine all the ingredients (I mush it all by hand) in a bowl and set aside. Take a coconut wrap and fold diagonally. Slice down the fold to make 2 triangles. Take a teaspoon of pork mixture and spread and even finger size mound along the longer end of the wrap. Tightly roll toward the small end of wrapper. Wet small end of triangle to seal the wrap together. Tuck the ends in to fully enclose the roll.
Fry in a hot pan with coconut oil and hopefully your won’t burn like mine.