Lumpia
With a ground pork and veggie filling in a thin wrapper that's fried to crispy perfection, this Authentic Lumpia Recipe tastes like something straight from a Filipino restaurant. Enjoy with sweet chili sauce for dipping!See below the recipe card for step-by-step images.
Servings: 30 lumpia
Ingredients
- 1 tbsp vegetable oil
- 1 lb. ground pork
- 2 cloves garlic minced
- 1 inch fresh ginger peeled and minced
- 1 small onion finely minced
- 1 medium carrot finely minced
- ½ cup thinly sliced green cabbage
- 1/3 cup finely minced water chestnuts
- 2 scallions minced
- 1 tsp salt
- 1 tsp ground black pepper
- 1 tsp garlic powder
- 1 tbsp light soy sauce
- 1 tsp sesame oil
- 30 lumpia wrappers
- oil for frying
- sweet chili sauce for dipping
Instructions
- Heat the vegetable oil in a nonstick skillet over medium-high heat. Add in the ground pork and cook, breaking it up into tiny crumbles, until no pink remains, about 5 minutes. Drain off any grease.
- Add the garlic and ginger to the skillet and cook until fragrant, about 20 seconds.
- Stir in the onion, carrots, cabbage, water chestnuts, and scallions.
- Sauté for about 2 to 3 minutes until the vegetables are tender. Then season with salt, pepper, garlic powder, soy sauce, and sesame oil. Remove from the heat, and set aside for several minutes until cool enough to handle before assembling the lumpia.
- To assemble, set a wrapper on a clean work surface in a diamond shape with one of the corners toward you. Spoon 2½ tablespoons of filling at the bottom of the wrapper, leaving about 1½ inches of space from the bottom point. Shape the filling into a 4 to 5 inch long strip. Fold the bottom point over the filling, then fold in the edges to create an envelope shape. Continue rolling the wrapper neatly and tightly toward the top point until you have about 2 inches of wrapper left. With clean fingers, moisten the remaining 2 inches of wrapper with water and finish rolling to seal the edge. (For visual help, you can refer to the photos or watch the video.)
- Transfer to a plate, seam side down, and cover with plastic wrap to lock in moisture. Repeat until all the filling and wrappers are used.
- At this point, you can freeze the rolled lumpia, if desired. Or proceed with cooking them.
- Heat 1 inch vegetable oil in a heavy skillet over medium heat for 5 minutes or until it reaches 350°F (try to maintain this temperature, so the lumpia get golden but also don't over-brown).
- Gently place about 4 lumpia at a time in the hot oil, starting with seam side down, not touching. Fry for 1 to 2 minutes per side until golden brown.
- Transfer to paper towel-lined plates to drain.
- Serve immediately with sweet chili sauce!
Video
Nutrition
Serving: 1lumpia | Calories: 84kcal | Carbohydrates: 9g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 12mg | Sodium: 196mg | Potassium: 77mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 352IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg