Lumpia, a beloved Filipino snack or appetizer, is a crispy, golden fried spring roll filled with a savory mix of seasoned meat, vegetables, and sometimes shrimp. Often served at family gatherings, celebrations, and street food stalls, these crunchy rolls offer a perfect combination of textures—crispy on the outside, tender and flavorful on the inside. Traditional lumpia fillings vary, but the most common versions feature ground pork, beef, or chicken, mixed with vegetables like carrots, onions, and garlic, all wrapped in a delicate, thin spring roll wrapper. Served with a sweet and tangy dipping sauce, lumpia is irresistible and packed with flavor. Whether you’re making them for a party or a cozy dinner, these bite-sized treats are guaranteed to be a hit!
Ingredients:
- For the Lumpia Filling:
- 1 lb ground pork (or chicken, beef, or a combination)
- 1 medium carrot, finely shredded
- 1/2 cup finely chopped onions
- 2 cloves garlic, minced
- 1/2 cup green beans or cabbage, finely chopped (optional)
- 1/4 cup fresh cilantro, chopped (optional)
- 1 tablespoon soy sauce
- 1 teaspoon fish sauce (optional)
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon salt (to taste)
- 1 egg (for binding)
- For Wrapping and Frying:
- 20-30 lumpia wrappers (spring roll wrappers, available at Asian markets)
- Vegetable oil, for frying
- For the Dipping Sauce:
- 1/4 cup white vinegar
- 1 tablespoon sugar
- 1-2 Thai bird’s eye chilies, chopped (optional, for spice)
- 1/2 teaspoon salt
Instructions:
- Prepare the Filling:
- In a large mixing bowl, combine the ground pork, shredded carrots, chopped onions, garlic, and any other vegetables (like green beans or cabbage) you’re using. Add soy sauce, fish sauce (if using), black pepper, and salt. Mix well to combine all the ingredients.
- Crack the egg into the mixture and stir it in to bind the filling together. The egg helps hold everything in place when you fry the lumpia.
- Assemble the Lumpia:
- Lay a lumpia wrapper on a flat surface with one corner facing you (it should look like a diamond, not a square).
- Place about 1-2 tablespoons of the filling across the center of the wrapper, near the bottom corner.
- Fold the bottom corner up over the filling, then fold in the two side corners. Roll the wrapper tightly but gently towards the top corner, sealing the edge with a dab of water to help the wrapper stick.
- Repeat the process until all the lumpia are rolled.
- Heat the Oil:
- In a large skillet or deep frying pan, heat about 2 inches of vegetable oil over medium-high heat. You can test the oil’s temperature by dropping in a small piece of wrapper—if it sizzles immediately, the oil is ready for frying.
- Fry the Lumpia:
- Working in batches, carefully place the lumpia in the hot oil, being sure not to overcrowd the pan. Fry them for about 3-5 minutes, turning occasionally, until golden brown and crispy on all sides.
- Once done, remove the lumpia from the oil and drain on paper towels to remove excess oil.
- Make the Dipping Sauce:
- In a small bowl, combine the white vinegar, sugar, chopped chilies (if using), and salt. Stir until the sugar dissolves. Adjust the seasoning to taste—add more sugar if you prefer a sweeter sauce or more chili for extra heat.
- Serve:
- Serve the hot lumpia with the dipping sauce on the side. Enjoy immediately while the lumpia is still crispy!
