Lumpia
Crispy Filipino fried spring rolls filled with mixed veggies, pork, beef, and noodles. Usually served as an appetizer or side dish. Pairs perfectly with sweet chili sauce or shoyu vinegar sauce.
Ingredients
- 1 lb ground pork
- 1 lb ground beef
- 10 cloves garlic minced
- 1 tsp ginger minced
- 2 carrots chopped
- 1 onion chopped
- 3 stalks celery chopped
- 6 oz oyster mshrooms chopped
- 1 tsp salt and pepper
- 12 oz bean sprouts
- 2 tsp chili oil
- 2 tsp sesame oil
- 9 tbsp shoyu (soy sauce)
- 1 Tbsp rice vinegar
- 2 packs lumpia wrappers (25 in each pack, around 35 wrappers will be used)
- 1 egg whisked
- vegetable oil for frying
- 1 bundle bean thread noodles optional
Instructions
- To a big pot add ground pork and ground beef. Cook until halfway done and drain the liquid. (If you are using bean thread noodles then follow directions on package to soften.)
- Add in minced garlic, ginger, chopped carrots, onion, celery, and oyster mushrooms. Mix until well incorporated. Cook until vegetables have softened then add in bean sprouts. If you are using bean thread noodles then add it in as well. Season with salt and pepper.
- Add in the chili oil, sesame oil, shoyu, and rice vinegar. Combine until well mixed and incorporated. Remove from heat at let cool. While cooling set up wrapping station. Whisk egg in small bowl and set aside. Separate all the lumpia wrappers from each other so its easily accessible.
- Start by taking one lumpia wrapper, lay it flat on the surface, and face one corner towards you. Add one heaping spoonful of filling and lay it on the bottom half of the wrapper. Take the bottom corner and fold upwards tucking and rolling the filling. Once you roll it past the top half section take the left and right corners and fold in towards each other. Dip your finger in the eggwash and spread it over the top corner and finish rolling the lumpia. Continue these steps until you have no more filling.
- Freeze lumpia for 20 minutes before deep frying. At this point you can also keep the ones you aren't going to be using in the freezer. I usually place the whole plate or sheet pan in the freezer before transferring the Lumpia into a ziplock bag. That way they don't stick together and its easier to take out one by one.
- Add vegetable oil to pot and place on medium heat. The amount of oil you put should be able to cover the top of the lumpia. Add lumpia once ready and take out when it turns a nice golden brown color (around 10 minutes).
- Drain on paper towel. Serve with sweet chili sauce or shoyu/vinegar sauce. Enjoy!!