How To Make Lumpia

An assorted mix of  meats and vegetables, wrapped in a rice paper sheet and deep fried to beautiful oblivion. That’s what lumpia is. Do we have your attention? Good. As you may have gathered from the ingredients, lumpia is the Southeast Asian version of the egg roll. Except that unlike the traditional Chinese egg roll, it’s a whole lot of meat and a little bit of vegetable. Fillings often include beef, pork, chicken and shrimp and an array of vegetables like carrots, green onion and cabbage. Depending on the region, however, they can contain anything from sweet potato and egg to coconut and bananas. The versatility of this wonderful dish makes it easy to get creative and craft your own concoctions. Serve on a bed of fresh veggies or with one of many complimentary dipping sauces like a spicy peanut or sweet plum sauce.

In this easy cooking recipe, learn how to make our variation of the delightful Filipino fare, lumpia. This great entrée, side dish or appetizer will surely not leave your taste buds wanting!

Lumpia

1 tbsp vegetable oil
1 lb ground pork
1 cup potato (small diced)
1 tbsp minced garlic
2 oz onion (small diced)
2 oz carrot (shredded)
½ cup green onion (thinly sliced)
½ cup green peas
1 tsp black pepper
1 tsp garlic powder
2 tsp soy sauce
1 package Lumpia Wrappers (spring roll wrappers also work)
1 egg (beaten)
1 tbsp AP flour
Fish sauce to taste
Vegetable oil (as needed for frying)
Sweet chili-garlic sauce (for dipping)

1. Heat a large skillet over high heat and pour 1 tablespoon vegetable oil. Add ground pork/beef and cook, stirring frequently. Remove any excess grease from pan and then add potatoes, garlic and onion. Add carrots and green onions. Season with pepper, garlic powder, soy and fish sauce. Remove from heat and gently fold in peas. Set aside until cool enough to handle.
2. Preheat oil to 350 degrees for deep frying. In a small bowl combine egg and flour to make a paste to seal the lumpia wrappers. Set aside until ready to use.
3. Separate lumpia wrappers and keep under damp towel to prevent drying.
4. Lay a wrapper onto a flat surface. Place 2 tablespoons of the filling at lower third of the wrapper (about 3 inches long) Bring bottom of the wrapper over the filling and slightly pull back to tighten. Fold in both sides and crease the wrapper to ensure straight edges of the eggroll. Proceed to roll up toward the top while maintaining a tight and slender log. Moisten the top of the wrapper with egg-flour paste to seal. Repeat with remaining wrappers.
5. Fry the eggrolls until crispy, golden brown for approximately 5-6 minutes. Drain on paper towels and serve immediately with sweet chili-garlic sauce.

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