Filipino Lumpia (Print-Friendly Version)
# What You'll Need:
→ Wraps
01 -
One pack of spring roll sheets, usually 20 to 25 pieces
→ Stuffing
02 -
450 grams of ground chicken or pork
03 -
120 milliliters chopped green beans
04 -
120 milliliters grated carrots
05 -
60 milliliters diced onions
06 -
Three minced garlic cloves
07 -
5 milliliters soy sauce
08 -
2.5 milliliters ground black pepper
09 -
Salt to taste, around 2.5 milliliters
10 -
5 milliliters sesame oil
11 -
Optional 15 milliliters fresh chopped cilantro
→ Cooking
12 -
Enough oil for deep frying, about 5 centimeters deep
# Step-by-Step Directions:
01 -
In a big bowl, mix meat with shredded carrots, green beans, onions, garlic, soy sauce, pepper, salt, sesame oil, and cilantro until blended nicely.
02 -
Lay a spring roll sheet like a diamond on a clean spot. Put about 2 tablespoons (30 grams) of filling close to the near corner. Fold that corner over, tuck sides in like an envelope, then roll tight until sealed. Use a little water to close it up. Do this for all wrappers and stuffing.
03 -
Heat oil in a deep pan at medium heat about 5 centimeters full. Fry the lumpia in batches so they’re not crowded. Cook each for 4 to 5 minutes until golden and crunchy. Use a slotted spoon to take them out and drain on paper towels to soak up extra oil.
04 -
Enjoy your lumpia while warm. They go great with a sweet chili sauce or vinegar dip to boost the taste.
# Helpful Notes:
01 -
Keep the oil hot enough so lumpia don’t get soggy or soaked in oil.