When it comes to delightful appetizers, few can rival the crispy, savory goodness of Filipino Lumpia. These fried spring rolls, filled with a delicious mixture of ground pork and vegetables, are a staple in Filipino cuisine and a favorite at gatherings. With a golden, crunchy exterior and a flavorful filling, lumpia offers a perfect blend of textures and tastes that will have you reaching for more.
Why You’ll Love This Recipe
This lumpia recipe is authentic and guarantees the crispiest rolls you’ll ever make. It’s a versatile dish that can be served as an appetizer or finger food, and it’s perfect for dipping in sweet and sour sauce. Whether you’re hosting a party or simply want to enjoy a snack, this recipe is a winner.
Kitchen Equipment You’ll Need
- Large mixing bowl
- Serrated knife
- Frying pan
- Paper towels
- Spatula
Ingredients
- 1 package Lumpia wrappers (25 sheets, Chinese or Vietnamese spring roll wrappers suitable for frying)
- 2 lbs. (1 kg) ground beef
- 5 cloves garlic, peeled and minced
- 1 inch (2 cm) ginger, peeled and minced
- 3 tablespoons soy sauce
- 1/2 teaspoon chicken bouillon powder, optional
- 2 eggs, lightly beaten
- 1/2 teaspoon ground black pepper
- 6 oz. (170 g) cabbage, thinly sliced
Step-by-step Instructions
- Using a serrated knife, cut the square lumpia wrappers in half to create two stacks of rectangular wrappers. Keep them covered with a damp paper towel to prevent drying out.
- In a large bowl, combine the ground beef, cabbage, garlic, ginger, soy sauce, chicken bouillon powder (if using), eggs, and ground black pepper. Mix thoroughly using your hands or a rubber spatula to ensure even distribution of the seasonings.
- Place a rectangular wrapper vertically on your work surface, short edge facing you. Add a heaping teaspoon of filling about half an inch from the edge closest to you.
- Roll the bottom edge of the wrapper over the filling and continue rolling until 2 inches of wrapper remain. Moisten the last 2 inches with water using your fingers, then finish rolling the lumpia, sealing it at the seam.
- Repeat with the remaining filling and wrappers.
- If desired, freeze rolled lumpia by placing them in freezer bags and storing them in the freezer.
- To cook, heat 1/2-inch of vegetable oil in a large frying pan over medium-high heat. Fry the lumpia until golden brown on all sides, about 3 to 5 minutes. If frying frozen lumpia, add 1 to 2 minutes to the cooking time.
- Drain on paper towels and serve immediately with sweet and sour sauce or chili sauce.
Tips for Success
- Ensure the filling is well mixed for an even flavor in every bite.
- Do not overfill the wrappers to prevent them from tearing during frying.
- Keep the wrappers covered with a damp cloth to avoid drying out.
Additional Tips or Variations
- Try adding shredded carrots or bell peppers for a colorful twist.
- For a vegetarian option, substitute the meat with tofu or mushrooms.
Nutritional Highlights (Per Serving)
Calories: 150 | Protein: 8g | Carbohydrates: 12g | Fat: 8g
Frequently Asked Questions (FAQ)
Q: Can I make lumpia ahead of time?
A: Absolutely! You can prepare and freeze them, then fry directly from frozen when ready to serve.
Q: What other dipping sauces go well with lumpia?
A: Besides sweet and sour sauce, you can try peanut sauce, soy sauce with vinegar, or a spicy sriracha dip.
Conclusion
Filipino Lumpia is a delightful dish that’s sure to impress your family and friends. With its crispy exterior and savory filling, it’s a recipe you’ll want to make again and again. Give it a try, and don’t forget to share your experiences in the comments below. Enjoy your cooking adventure!