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Filipino Lumpia

Filipino Lumpia
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Filipino Lumpia is a classic Filipino spring roll known for its perfectly crispy golden exterior and savory filling made with ground pork or beef, vegetables, and flavorful seasonings. This authentic recipe uses fresh ingredients and simple techniques to create unbeatable crunch and traditional Filipino flavors, ideal for gatherings, appetizers, or snacks that everyone will love.

Ingredients

Scale

Filling Ingredients

  • 1 lb ground pork or beef
  • 1 cup carrots, shredded
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 2 tbsp soy sauce
  • Salt and pepper to taste
  • Optional: 1/2 cup green beans or water chestnuts, finely chopped

Assembly and Frying

  • Spring roll wrappers (thin and pliable), about 20 sheets
  • Vegetable oil, for frying (enough to submerge lumpia)

Instructions

  1. Prepare the Filling: Finely chop onions, garlic, carrots, and any optional vegetables. Heat a bit of oil in a large skillet over medium heat, then sauté garlic and onions until fragrant. Add ground pork or beef and cook until no longer pink. Stir in shredded carrots, soy sauce, salt, and pepper. Cook until vegetables soften slightly and mixture is well combined. Remove from heat and let the filling cool.
  2. Assemble the Lumpia: Lay one spring roll wrapper flat in a diamond shape with one corner pointing towards you. Spoon about 2 tablespoons of filling near the corner closest to you. Fold that corner over the filling, then fold the sides inward snugly. Roll the wrapper tightly toward the top corner and seal the edge with a dab of water to prevent unrolling.
  3. Fry Until Golden and Crispy: Heat vegetable oil in a deep pan or fryer to 350°F (175°C). Carefully place a few lumpia into the oil without overcrowding. Fry for 3-4 minutes, turning occasionally until all sides are golden brown and crisp. Remove with tongs or a slotted spoon and drain on paper towels to remove excess oil.
  4. Serve and Enjoy: Serve lumpia hot with traditional dipping sauces such as sweet and sour sauce, vinegar-chili dip, or ketchup. Garnish optionally with chopped green onions, toasted sesame seeds, fresh cilantro, or a wedge of calamansi or lemon for added freshness and flavor.

Notes

  • Use thin spring roll wrappers for lighter, crispier lumpia with less oil absorption.
  • Do not overfill the wrappers to prevent bursting during frying.
  • Seal the edges with just enough water to keep lumpia tightly closed.
  • Maintain frying oil temperature between 340°F and 360°F to avoid greasy lumpia.
  • Drain cooked lumpia on paper towels to keep them crisp.
  • For freezing, assemble lumpia but do not fry; freeze individually before storing in a freezer bag. Fry directly from frozen when ready to eat.
  • Reheat lumpia in an oven or air fryer at 350°F (175°C) for 8-10 minutes to restore crispiness. Avoid microwaving to prevent soggy wrappers.

Nutrition

Keywords: Filipino Lumpia, spring rolls, Filipino appetizer, crispy lumpia, ground pork spring rolls, lumpia recipe

Find it online: https://marygourmet.com/filipino-lumpia/