Today I have a very yummy appetizer for you all! Yes, you guessed it right. It’s Lumpia. For those who have never heard of it before, lumpia, sometimes called “Spring Rolls”, is the traditional Filipino food, similar to fried egg rolls. There are many variations to this recipe, but almost all of them are wrapped in a thin, light pastry wrapper and filled with a meaty vegetable filling.
Several months ago I made a Filipino dish, called Chicken Afritada, which was very popular among you guys. So I thought you would like to get some more Filipino recipes too. My recipe of lumpia is a good basic one that you can play around with. This time I just wanted to make a more traditional version and you really can’t go wrong with it.
They’re additively good. Delicately crispy on the outside – soft and meaty on the inside. I love the combination of meat and vegetables. Just delicious!
I took some photos to show you how to fold lumpia wrappers. It’s quite easy and it’s fun too!
I like to eat lumpia with sweet and sour sauce but you can always try with other dipping sauces as well. It’s a great appetizer for dinner parties and it’s also perfect for unexpected guests as they keep well in the freezer – just thaw them out first.
I hope you love these spring rolls, but while you’re here, don’t forget to check out my other Filipino recipe – Bibingka muffins.
- 25 spring roll wrappers
- 1 lb (450g) lean ground pork
- 3 cloves garlic , minced
- 1 onion , minced
- 1 medium carrot , peeled and grated
- 1/2 cup celery , diced into small pieces
- 2 tbsp soy sauce
- 1 egg
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 egg white , for sealing rolls
- 2-4 cups canola oil for frying
- In a large bowl, combine pork, garlic, onion, carrot, celery, soy sauce, egg, salt and pepper. Carefully separate the wrappers. To prevent them from drying out as you work, keep a barely damp paper towel over the unused wrappers.
- Lay one wrapper on clean surface. Place 1 heaping tablespoon of the filling diagonally near one corner of the wrapper and gently push the filling into about 4-inch log, leaving a 1 1/2 inch space at both ends. Fold the side nearest to you over the filling, then fold in both sides and roll neatly and tight. Moisten the other side of the wrapper with beaten egg white to seal the edge. Cover the rolls with plastic wrap to retain moisture. Repeat with remaining wrappers. At this point, lumpia can be frozen until ready to use.
- In a deep pan, add the oil to about 1-inch depth and heat to 350F. Make sure the oil is hot enough before adding the wrappers by testing the edge of one. If it sizzles and bubbles, then the oil is ready. Carefully slide the lumpia, a few at a time, into the oil and fry until crispy and golden brown on all sides, 3 to 5 minutes total. Do not overcrowd pan during frying. Remove from oil and drain on paper towels. Serve hot with sweet and sour sauce or other sauce of your choice. Enjoy!