Gemma is an adorably sweet Filipino lady that goes to my church. Before her, I had no idea what a lumpia was. They're a delicate egg roll, of sorts, filled with pork and veggies. I can't seem to get enough of them. She was nice enough to pass on her recipe and some tips and tricks. We often make them for our New Year's Eve appetizer night. They also can be prepped ahead and frozen raw. Then quickly fried and enjoyed. Don't forget the spring roll dipping sauce. See pics at the bottom of the post for my favorite brands of wrappers and sauce.
Let's get started!
1 lb ground pork or chicken
1 medium onion finely chopped
2 carrots diced, super fine
1 tsp black ground pepper
1 1/2 tbs garlic powder
2 1/2 tsp. salt
25 pcs. lumpia wrapper*
Frying Oil
Spring Roll Dipping Sauce
In a large bowl, combine ground pork and all ingredients and make sure to completely mix everything. Cut wrapper in half and place tsp of the filling in a line down the center of the wrapper. Make sure the filling no thicker than your thumb. Moisten the edges of the wrapper with water to seal. Repeat the same procedure until all ingredients are used.
Heat the oil and fry the lumpias until brown. More oil is better. Drain on paper towels and serve with spring roll sauce.
* Wrappers and spring roll dipping sauce can be found at most Asian food markets. Often in the Asian food aisle (look for wrappers in the freezer section)
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