Lumpia Recipe
Learn how to roll Lumpia like the pros with this easy recipe featuring a delicious pork and veggie filling and sweet chili sauce for dipping.
Ingredients
- 2 peeled carrots, about 1 cup roughly minced
- ½ peeled red onion, about 1 cup roughly minced
- 2 ribs celery, about 3/4 cup roughly minced
- 1/8 head of cabbage, about 1 cup roughly minced
- 1 inch piece of peeled ginger
- 6 garlic cloves
- 2 pounds ground pork
- 2 large eggs
- 3 tablespoons soy sauce
- 1 teaspoon granulated sugar
- 2 teaspoons coarse salt
- 1 ½ teaspoons ground pepper
- ½ teaspoon chicken or beef bouillon powder, or msg, optional
- 50 lumpia wrappers
- 1 large egg whisked with 1 tablespoon of water
- oil for frying
Instructions
- In a food processor, add the carrots, celery, onion, cabbage, ginger, and garlic, and pulse on high until it roughly minced. You may need to stop and scrape the processor a few times.
- Transfer the vegetables to a large bowl along with the pork, eggs, soy sauce, sugar, salt, pepper, and optional bouillon. Thoroughly mix with your hands until well combined.
- Once mixed, you can optionally place the filling into piping bags or even plastic zip bags. Cut the end off so that there is roughly a ¾ to 1 inch opening.
- Add one sheet of the lumpia wrappers to a clean surface and place it down with a corner facing you. Then grab your piping bag and about 2 to 3 inches up from that corner pipe out about a 4 to 5-inch-long filling piece. Then, at this point, fold the corner just over the filling. Next, carefully fold each side over to the center, ensuring everything remains nice and tight.
- Next, roll everything forward, stopping about 2 to 3 inches shy. Then, using your fingers or a pastry brush, get some of the egg wash (egg whisked with water) and rub it on that top corner piece. This will help keep everything closed in when frying. Finish rolling up like this, and place them on a sheet tray lined with parchment paper.
- Repeat the process until all the lumpia filling has been used.
- About halfway through the rolling process, fill a 4 to 5-quart pot halfway with cooking oil and heat it over low to medium heat until it reaches 350°F. Hold it at that temperature.
- Next, add the lumpia 6 to 7 at a time and cook for 4 to 5 minutes or until crispy golden brown on the outside and 145° internally. I usually move everything around using a slotted spoon halfway through to ensure everything is evenly cooking on all sides and not sticking.
- Drain on a rack over a sheet tray or paper towels. Repeat until all the lumpia have been fried.
- Serve the lumpia hot with an optional side of sweet chili dipping sauce.
Nutrition
Calories: 112kcalCarbohydrates: 8gProtein: 5gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 24mgSodium: 248mgPotassium: 79mgFiber: 0.4gSugar: 0.3gVitamin A: 123IUVitamin C: 1mgCalcium: 13mgIron: 1mg