When I was growing up, a Filipina colleague of my dad’s used to make us delicious Filipino food. This recipe for lumpia reminds me of the ones that she used to make. It’s been a long time, and I don’t remember the dipping sauce she used, but I keep it simple and use Thai chili sauce. Lumpia are similar to spring rolls, and are usually filled with a pork mixture. If you are vegetarian, then you can substitute with a vegetarian filling. The wrappers for lumpia are thinner than the typical spring roll pastry. However, lumpia wrappers are difficult to find in London, even at Filipino shops, so I opted to use spring roll wrappers. They still turned out well! You can freeze and reheat the lumpia in an air fryer or the oven, so they come out crispy.
Ingredients
50 lumpia wrappers
1 egg, beaten
Vegetable oil for frying
Sweet chili sauce for dipping
Meat Filling
500g pork mince
2 medium onions, minced
2 carrots, minced
1-2 cloves garlic, minced
1 tsp freshly grated ginger
1/2 tsp ground black pepper
Handful fresh parsley, chopped
1 Tbsp soy sauce
1 tsp salt
1 tsp sesame oil
1 egg
Vegetarian Filling
1 (225 g) can water chestnuts, drained
2 stalks of green onions, roughly chopped
1 large carrot, minced
3 cloves fresh garlic
200 g firm tofu, drained and crumbled
1 Tbsp soy sauce (or tamari)
1/4 tsp salt
1/4 tsp ground pepper
Instructions
First, combine all filling ingredients in a bowl. Mix well.
Next, place the lumpia wrapper with one corner facing you. Scoop around 1 1/2 tablespoons of filling onto the lumpia wrapper. Spread the filling a few inches above one corner, and make sure it is even and then, about 3 inches long. Then fold the corner over the filling. Fold in both sides of the wrapper, then start rolling up tightly like a cigar. Brush beaten egg mixture on the top end of the wrapper. Finish rolling it up, and seal the end. Repeat the rolling step until all mixture is used or you run out of wrappers. Set aside until ready to fry.
Heat oil in a cooking pot over medium to medium-high. Then deep fry lumpia until they are golden brown. Remove from the pot, and let excess oil drip. Drain on a plate with paper towels. Finally, serve hot on their own or with a dipping sauce such as sweet chili sauce.
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