Gluten-Free Traditional Loempia (Indonesian Spring Rolls)

Indulge in the crispy, savory delight of Gluten-Free Traditional Loempia, a flavorful take on Indonesian spring rolls tailored for gluten-free diets. Packed with tender ground chicken, crunchy cabbage, sweet carrots, and fresh bean sprouts, these golden-brown spring rolls are wrapped in soft, gluten-free rice paper and fried to perfection. Enhanced with aromatic garlic, shallot, and a hint of sesame oil, this dish captures the authentic flavors of Indonesian cuisine, made accessible to everyone. Perfect as an appetizer or snack, these loempia pair beautifully with gluten-free dipping sauces like sweet chili or soy sauce. Easy to make in under an hour, this recipe is a must-try for those seeking a crispy, satisfying treat that's naturally gluten-free.

Nutriscore Rating: 58/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 250 grams Ground chicken
• 200 grams Cabbage, shredded
• 100 grams Carrots, julienned
• 100 grams Bean sprouts
• 2 cloves Garlic, minced
• 1 large Shallot, minced
• 2 tablespoons Gluten-free soy sauce
• 1 teaspoon Sesame oil
• 1 teaspoon Salt
• 0.5 teaspoon Ground white pepper
• 12 sheets Rice paper wrappers (gluten-free)
• 500 milliliters Vegetable oil, for frying
• 1 large Egg, beaten (optional, for sealing)

Directions

Step 1

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium heat.

Step 2

Add minced garlic and shallot, stirring until fragrant, about 1 minute.

Step 3

Add the ground chicken to the pan and cook, breaking it up into small pieces, until fully cooked, about 5 minutes.

Step 4

Stir in the shredded cabbage, julienned carrots, and bean sprouts. Cook for 3-4 minutes, stirring frequently, until the vegetables are slightly softened.

Step 5

Add gluten-free soy sauce, sesame oil, salt, and ground white pepper. Stir to combine and let the mixture cook for an additional 2 minutes. Remove from heat and let the filling cool completely.

Step 6

Prepare the rice paper wrappers according to the package instructions. Typically, this involves soaking one wrapper at a time in warm water for 15-20 seconds until pliable.

Step 7

Place the softened rice paper on a clean kitchen towel or cutting board.

Step 8

Spoon 1-2 tablespoons of the cooled filling onto the lower third of the wrapper, leaving space at the edges.

Step 9

Fold the bottom flap of the rice paper over the filling, then fold in the sides, and roll tightly. If needed, use a bit of beaten egg at the edge to seal the roll (optional). Repeat with the remaining wrappers and filling.

Step 10

Heat the vegetable oil in a deep frying pan or pot to 180°C (350°F). Test the oil by dipping a small piece of rice paper; it should bubble immediately.

Step 11

Carefully slide two or three loempia into the hot oil, ensuring not to overcrowd the pan. Fry for 2-3 minutes per side, or until golden brown and crispy.

Step 12

Remove the fried loempia and drain on a plate lined with paper towels.

Step 13

Repeat the frying process with the remaining spring rolls.

Step 14

Serve warm with your favorite gluten-free dipping sauce, such as sweet chili sauce or soy sauce.

Nutrition Facts

Serving size	(1652.9g)

Amount per serving	% Daily Value*
Calories	5703.6

Total Fat 540.8g	0%
Saturated Fat 79.1g	0%
Polyunsaturated Fat 5.9g
Cholesterol 397.1mg	0%
Sodium 4615.4mg	0%
Total Carbohydrate 162.7g	0%
Dietary Fiber 14.2g	0%
Total Sugars 17.7g
Protein 74.8g	0%

Vitamin D 40IU	0%
Calcium 272.0mg	0%
Iron 8.6mg	0%
Potassium 2562.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 83.7%

Protein: 5.1%

Carbs: 11.2%