Filipino Spring Rolls - Lumpia
Great appetizers, snacks or light meals for any occasion or self-indulgence! Easy to make, the “crunch and munch” is a textural contrast with flavors that complement one another.
Filipino Spring Rolls
1 1/2 tablespoon vegetable oil
1 1/2 pound ground pork
1 1/2 teaspoon sesame oil
2/3 cup chopped onion
3 cloves garlic, crushed
3/4 cup minced carrots
3/4 cup chopped green onions
1 1/3 cup thinly sliced green cabbage
1 inch ginger, peeled and minced
1 teaspoon ground black pepper
1 teaspoon salt
1 1/2 teaspoon garlic powder
2 tablespoons soy sauce
pinch of granulated sugar
30 lumpia wrappers (or Chinese eggroll wrappers if you can’t find Lumpia)
2 cups vegetable oil for frying, or as needed
-Heat 1 tablespoon vegetable oil in a wok or large skillet over high heat. Add pork, then cook and stir until crumbly and no longer pink, 5 to 7 minutes. Remove pork from the pan and set aside. Drain any extra grease from the pan.
-Add sesame oil to the pan then add onion and garlic. Cook over medium-high heat and stir until fragrant, about 2 minutes.
-Stir in carrots, green onions, cabbage, and ginger. Saute vegetables for 2 minutes then add the cooked pork. Season with pepper, salt, garlic powder, pinch of sugar and soy sauce then cook another minute. Remove from the heat, then place in a strainer in the kitchen sink and let drain until cool enough to handle, about 5 minutes.
-To assemble Lumpia:
-Lay 2 or 3 lumpia wrappers on your counter or working surface in a diamond shape, with one point facing you. Add 2 heaping tablespoons of filling diagonally near one corner of a lumpia wrapper, leaving a 1 ½ inch space at each end. Brush the opposite point of the wrapper with water to seal the edge.
-Fold the point of the wrapper facing you up and tightly over the filling, fold in the points on each side over the filling, then roll neatly and tightly to close.
-Move each assembled spring roll to a tray or on another spot of your working surface then cover with plastic wrap to retain moisture. Repeat to assemble remaining spring rolls.
-Heat 1/2 inch vegetable oil in a heavy skillet over medium heat for 5 minutes, until the oil spits when you place a water droplet in it. Gently place 3 to 4 spring rolls into the hot oil, making sure the seams are facing down. Fry, turning occasionally, until all sides are golden brown, 1 to 2 minutes. Transfer to a paper towel-lined plate to drain. Repeat to fry remaining spring rolls.
-Let cool for about 5 minutes, then serve with sweet and sour or duck sauce. If you are using egg rolls wrappers, the spring rolls will be longer than when made with lumpia wrappers. In this case, you may want to cut each roll in half diagonally to create smaller servings. Makes 30 spring rolls.
Lay wrappers with a point facing you. Place 2 tablespoons filling crosswise near the point facing you. Wrap bottom point up and tightly over the filling. Turn in the points on each side over the filling, then roll up.
Moisten the far edge from you with water to help the spring roll create a better seal.
Fry in ½ inch oil on all sides until crispy and golden.
Serve whole spring rolls or cut each in half for quicker cooling.
Serve with sweet and sour or duck sauce, or a mixture of soy sauce and rice vinegar.
A beautiful crunch with the mild filling of pork, veggies and soy sauce, dipped in a sweet sauce. The best of Asian cuisine!
PERSNICKETY NOTES:
**Lumpia is the Filipino name for the completed spring roll as well as for the wrapper - Lumpia Wrapper. Spring Roll is also an appropriate name for them though “spring roll” includes a variety of interpretations from many countries throughout Asia.
**Lumpia can be prepared ahead of time and then frozen. To freeze, place uncooked lumpia spread apart on a lined baking sheet, then place in the freezer and allow them to freeze firmly. Once completely frozen place them in a sealable plastic bag and return to the freezer. May be kept up to 2 months in the freezer.
**If frying frozen rolls, it will take 1 to 2 minutes longer. You can also cook them in the air fryer at 400°F for 7 to 9 minutes, longer if using frozen.
