Crunchy Filipino Lumpia (Printable Version)
Golden lumpia rolls filled with seasoned pork, carrots, and green beans offering a deliciously crisp bite.
# Ingredients Required:
→ Wrappers
01 -
1 pack spring roll wrappers (approximately 20-25 sheets)
→ Filling
02 -
450 grams ground pork or chicken
03 -
120 milliliters shredded carrots
04 -
120 milliliters finely chopped green beans
05 -
60 milliliters finely chopped onions
06 -
3 cloves garlic, minced
07 -
5 milliliters soy sauce
08 -
2.5 milliliters ground black pepper
09 -
2.5 milliliters salt, or to taste
10 -
5 milliliters sesame oil
11 -
15 milliliters fresh cilantro, chopped (optional)
→ Frying
12 -
Oil for deep frying (approximately 5 centimeters depth)
# Guide to Cooking:
01 -
Combine ground meat, shredded carrots, chopped green beans, onions, garlic, soy sauce, black pepper, salt, sesame oil, and cilantro in a large mixing bowl. Mix thoroughly until evenly incorporated.
02 -
Place a spring roll wrapper on a clean surface in a diamond orientation. Spoon roughly 30 grams (2 tablespoons) of filling near the corner closest to you. Fold that corner over the filling, then tuck and roll halfway. Fold the left and right corners inward to form an envelope, then continue rolling firmly until sealed. Use a small amount of water to moisten and seal the edge. Repeat for remaining wrappers and filling.
03 -
Heat oil to medium heat in a deep pan to a depth of about 5 centimeters. Fry lumpia in batches without overcrowding, cooking each batch for 4 to 5 minutes or until golden brown and crisp. Remove with a slotted spoon and drain on paper towels to remove excess oil.
04 -
Serve lumpia hot accompanied by sweet chili sauce or vinegar dip to enhance flavor.
# Extra Suggestions:
01 -
Ensure oil temperature is maintained to avoid soggy or overly greasy lumpia.