Crispy and Delicious Filipino Lumpia
Created by Kari Ray
Filipino food has a diverse and far-reaching history; many dishes being influenced by the surrounding cultures. Lumpia is a great example of the Chinese influence had in the early 10th century. This savory snack is typically filled with chopped vegetables, minced meat and fried to perfection in a papery thin wrapper. No party or gathering in the Philippines would be complete without a large offering of lumpia.
- 1 tablespoon vegetable oil
- 1 medium yellow onion, minced
- 2 cloves garlic, minced
- 1 medium carrot, shredded
- 1 inch fresh ginger root, minced
- 1 lb (500g) ground pork
- 1 teaspoon pepper
- 2 tablespoons soy sauce
- ¼ cup green onion, minced
- 2 tablespoons fresh cilantro, chopped
- Salt to taste
- vegetable oil, (or preferred oil for frying)
- 24 lumpia wrappers, or spring roll wrappers
- 1 egg, beaten
- sweet chili sauce, for serving
- Make the filling: Heat the oil in a skillet over medium-high heat.
- Add the onion, sauté for 5 minutes, or until the onion is slightly translucent.
- Add garlic, ginger, and carrot, continue to sauté for an additional minute.
- Add the ground pork and cook until cooked through.
- Add the soy sauce and pepper, add more salt if needed.
- Stir in the green onion and cilantro. Remove the pan from the heat and let cool.
- Heat about 1 ½ inches of vegetable oil in a deep, medium frying pan until it reaches 300°F (150°C).
- Lay out one lumpia wrapper in a diamond shape and spoon 2 tablespoons of filling centered in the bottom of the wrapper.
- Fold the bottom over the filling, then fold in the edges (creating an envelope shape). Roll the wrapper toward the top. Brush the top point with egg wash and seal the end.
- Carefully place four to five lumpia at a time in the hot oil. Fry on each side until golden brown, about 2-4 minutes total.
- Remove the lumpia from the oil and drain on a plate lined with paper towels.
Serve hot with sweet chili dipping sauce