Filipino Lumpia
These Filipino Lumpia are crispy little pork and vegetable spring rolls that fry up shatteringly golden in about 2 minutes a side. The filling comes together in one bowl, the wrapping takes a few minutes to get the hang of, and then you have a whole platter of the best appetizer at the party.
Servings 12 lumpia
Calories 118kcal
Ingredients
- 5.5 oz ground pork
- 1/4 cup onion minced
- 1/4 cup carrot minced
- 1/4 cup cabbage minced
- 3 cloves garlic minced
- 1 tablespoon light soy sauce
- 1/2 tablespoon oyster sauce
- 1 egg whole
- 1/2 teaspoon mushroom bouillon or umami seasoning blend
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 12 lumpia wrappers or egg roll or spring roll wrappers
- cooking oil for frying
Instructions
- In a large mixing bowl, combine the ground pork, minced onion, minced carrot, minced cabbage, garlic, light soy sauce, oyster sauce, egg, mushroom bouillon, salt, and black pepper.
- Mix well until everything is fully incorporated and the pork is evenly speckled with vegetables. Set aside.
- On a clean workspace, arrange the lumpia wrappers, the filling, and a small cup of water. Keep the unused wrappers under a damp kitchen towel so they do not dry out.
- Place one wrapper on the board with a corner pointing toward you. Add about 2 tablespoons of filling in a log near the upper part of the sheet, roughly 4 inches long.
- Fold the top corner of the wrapper down over the filling and tuck it snugly against the log.
- Fold the left and right sides in toward the center, the same way you would seal an envelope.
- Roll tightly from top to bottom, then lightly moisten the bottom edge with water to seal. Set the roll seam side down on a plate and repeat until all of the filling is used.
- Heat cooking oil in a frying pan to 350 degrees Fahrenheit.
- Carefully lower the lumpia into the oil and fry about 2 minutes per side, until deep golden brown and crisp. Do not crowd the pan.
- Transfer to a wire rack to drain the excess oil, then serve right away with sweet chili sauce or spiced vinegar.
Notes
- Keep the unused wrappers under a damp kitchen towel. They dry out and crack fast once the package is open.
- Seal the bottom edge like you are sealing an envelope, using just enough water to make it stick.
- Fry in batches so the oil temperature stays put. A 9 inch pan fits about 6 lumpia at a time.
- To make ahead, freeze the uncooked rolls in an airtight container and fry them straight from frozen, adding 1 to 2 extra minutes.
- Store leftovers in an airtight container in the fridge up to 3 days or freeze up to 1 week. Reheat in a 350 degree oven or air fryer about 8 minutes to bring back the crunch.
Nutrition
Calories: 118kcal