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
For 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)
To Make the Filling:
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.
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.
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. 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.
In a small saucepan, combine the brown sugar, cornstarch, and garlic powder, breaking down any lumps.
Add the broth and cook over medium heat stirring constantly until it thickens.
Serve the lumpia with a small dish of dipping sauce on the side.
Wrap and refrigerate any uncooked lumpia for future use, or freeze them if you will not cooking them for a couple of days.