We call spring rolls in Manila as Lumpia. It is wrapped in this lumpia wrapper that becomes crispy when fried.
During my search for the Malaysian version of lumpia wrapper, I discovered the sad truth that it is not gluten free. Again, another part of my world came crumbling down. I did however find this alternative, rice wrapper, 100% gluten free.
Missing lumpia, I got right on to trying to make a gluten free version.
I sauteed ground beef in garlic, then added diced mushrooms and carrots, salt and pepper. Allowed it to cool.
I got my boiled potatoes out of my pot, and mashed it with a fork, because I like to give myself a hard time. (I did not have a mixer yet during this time). Mixed the mashed potatoes with butter, salt and pepper. Put some sauteed garlic on top for a little kick.
When my beef mixture had already cooled down, I started my gluten free lumpia/spring rolls. I soaked the rice paper in water, placed it on a plate and placed the meaty goodness inside. I then rolled it up and in the pan it went, medium heat. Same procedure for all 6 rolls. I later on found out that you don’t need to fry them rice wrappers. Like I said, I like to give myself a hard time. 😀