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Filipino lumpia
This is the Filipino version of spring rolls. You can find lumpia wrappers in Asian supermarkets wherever they keep their frozen food.
Ingredients
Serves: 15
- 1 tablespoon vegetable oil
- 500g (1 1/4 lb) minced pork
- 2 cloves garlic, crushed
- 1 small onion, chopped
- 1 medium carrot, minced
- 2 spring onions, chopped
- 50g (2 oz) thinly sliced green cabbage
- 1 teaspoon freshly ground black pepper
- 1 teaspoon salt
- 1 teaspoon soy sauce
- 30 lumpia wrappers or rice paper
- vegetable oil for frying
Method
Prep:45min ›
Cook:25min ›
Ready in:1hr10min
- Place a wok or large frying pan over high heat, and pour in 1 tablespoon vegetable oil. Cook pork, stirring frequently, until no pink is showing. Remove pork from pan and set aside.
- Drain grease from pan, leaving a thin coating. Cook garlic and onion in the same pan for 2 minutes. Stir in the cooked pork, carrots, spring onions and cabbage. Season with pepper, salt and soy sauce. Remove from heat, and set aside until cool enough to handle.
- Place three heaping tablespoons of the filling diagonally near one corner of each wrapper, leaving a 4cm space at both ends. Fold the side along the length of the filling over the filling, tuck in both ends, and roll neatly. Keep the roll tight as you assemble. Moisten the other side of the wrapper with water to seal the edge. Cover the rolls with clingfilm to retain moisture.
- Heat a heavy frying pan over medium heat, add enough oil for deep frying, and heat for 5 minutes. Slide 3 or 4 lumpia into the oil. Fry the rolls for 1 to 2 minutes, until all sides are golden brown. Drain on kitchen roll. Serve immediately.
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Reviews & ratings
Average global rating:
(455)
Reviews in English (364)
Easy to prepare and cook - place the food an inch above the bottom, fold in the sides, roll up and pull in tight the stuffing into a neat roll. I put a bit of egg yolk on the end to hold it together. - 10 Jul 2009
Altered ingredient amounts. I added a bit of chilli pepper - 10 Jul 2009
I made lumpia years ago and have attempted several times recently but couldn't get the flavor right. This recipe is exactly what I was used to in the military. I was taught to use red onion, an extra teaspoon of soy and one of sesame oil. I'm not a veggie fan so I only put 2/3 cup cabbage w/carrots from a coleslaw bag I put in the food processor. I also used the suggestion to let it sit overnight for added flavor. EXCELLENT! I purchase banana sauce both regular and hot from the asian market where I get the lumpia wrappers. I'll be living on these from now on since I have the right combo. Thanks! - 26 Oct 2017