How To Make Lumpia
Lumpia combines all the best aspects of the Chinese egg roll with the best of Southeast Asian cuisine. It all started when a large migration of Chinese moved their way down to the tropical island nations of the Philippines and Indonesia. Different variations are known to include banana, jicama, cassava, sweet potato, coconut and an array of different fish and sauces native to the local countries. And there are a lot of different variations. Between the two countries, there are about 20 different ways to prepare lumpia. Some of them resemble more of a spring roll stuffed with bean sprouts, carrots, scallions and tofu while others are stuffed with minced beef, chicken and shrimp and filled with vegetables that reflect the region. It could be something exotic like oncom (a fermented food made from the byproducts of soy, coconut and cassava) or something as simple as some lettuce. Really, no matter how it’s prepared, lumpia is a delicious taste of Asian cuisine that everyone should try at least once.
Often served as an appetizer or snack, here we share a recipe for the delicious Filipino dish, lumpia. Try something new and exotic at the dinner table this week!
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)
- 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.
- 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.
- Separate lumpia wrappers and keep under damp towel to prevent drying.
- 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.
- Fry the eggrolls until crispy, golden brown for approximately 5-6 minutes. Drain on paper towels and serve immediately with sweet chili-garlic sauce.