Filipino
Lumpia

Time

1 Hour

Yield

25 Pieces

I can’t remember a pot luck at work that didn’t include a giant platter heaping with a couple hundred (yes, a couple hundred) beautiful golden brown Lumpia waiting to be devoured. They were usually made from Mom or Grandmas recipe, but the friendly and incredibly hospitable culture of the Philippines meant someone was always eager to help you make your own.

One thing to note about Lumpia that sets them apart from your typical Chinese egg roll is the wrapper. Filipino Lumpia are made with a paper thin pastry wrapper very similar to a French crepe. This is what makes them so flakey and gives the exterior of them a light and airy feel.

Filipino Lumpia are crispy, delicious egg rolls that are perfect to serve at parties. They also freeze well and are perfect to make for snacks, lunch, dinner, or for last minute guests!

Ingredients

  • 2 Cloves of Minced Garlic
  • 1/2 Cup Yellow Onions, Chopped
  • 1/2 Cup Green Onion; Chopped
  • 1 lbs Ground Beef
  • 1/2 Cup Carrots, Minced
  • 1/2 Cup Cabbage, Shredded
  • 1 Tablespoon Soy Sauce
  • 1 Tablespoon Vegetable Oil
  • 30 Lumpia Wrappers
  • 1 Beaten Egg

Recipe

  1. Heat a large skillet or wok over a medium-high to high heat and add in 1 tablespoon of vegetable oil and the ground pork.
  2. Cook, stirring frequently until the pork is done and you can't see any pink. Make sure you use a fork to break the pork up as fine as possible (some people will cool the pork and mince it further in a food processor).
  3. Remove from the pan, draining off as much fat as possible (leave some in the pan). Let the pork cool while you prepare the remaining ingredients.
  4. In the same pan, cook the onion and garlic until soft, about 2-3 minutes.
  5. Reduce to a medium-low heat and add in the carrots and cabbage and stir for about 1 minute.
  6. Add in the green onions, soy sauce and cooked ground pork. Cook for about 1 minute, remove from the heat and set aside until it's cool enough to handle.
  7. Scramble the egg in a small bowl and set aside to use for sealing your rolled up lumpia.
  8. Lay out one of the lumpia wrappers in front of you (in a diamond shape) and spread about 2-3 heaping tablespoons of the filling in a line across the bottom 1/3 of the wrapper.
  9. Fold the bottom of the wrapper up towards the middle and then fold in each side. Roll up, keeping it as tight as possible.
  10. Brush a small amount of the egg wash on the edge of the wrapper and seal the lumpia closed and place your lumpia rolls on a plate covered with a very lightly damp towel until all of them are finished.
  11. Add 2 cups of vegetable oil to a heavy skillet (should be about 1/2" deep) and heat to approximately 375 degrees. This typically will take about 5 minutes over a medium heat.
  12. Place 3-4 lumpia into the pan and cook about 1-3 minutes or until golden brown. If you add too many at one time, you'll cool the oil and they won't fry properly. I will add in 1 lumpia, cook for about 1 minute and then add in the next one, until I have 3 of them in the pan. Then I just replace each finished lumpia with a new one.

TIP  Buy TYJ Spring Roll Pastry for wrapper.