Lumpia Recipe

Lumpia are tiny egg rolls mainly filled with pork carrots sweet potato and red onions.  Rolled in a paper-thin wrapper.  Then deep fried.  Usually,  dipped in an Asian sauce.   Which is a slightly sweet sauce.  These little babies are crowd-pleasers.  The Perfect appetizers for parties and socials.

This recipe makes around 60 rolls.  Everyone eats about 3 to 4 OR MORE, each so you might consider that when you are planning for a party.

And The last point I want to make is they can be made in advance.  Just remember to give yourself enough time to thaw and deep fry just before you serve.  That’s when they are the best.  Right out of the fryer.

My sweet daughter-in-law is from the Philippines.  She gave me this recipe for my YouTube Channel.  This is my first time making Lumpia without her.  And I think they came out great.  They may not be rolled as neatly as she does, but the taste was spot on.

• 1 lb fresh ground pork (unseasoned)
• 1 lb ground beef (85% lean)
• 1 cup finely grated sweet potato
• 1 cup finely grated carrot 
• 5 Large cloves garlic crushed or pressed
• 1 Red onion, finely minced 
• 2 eggs
• Natures Seasoning or Alpine Touch (Original with MSG) to taste
• Enough Lumpia wrappers for all filling (50-75)
• Beaten egg wash
• Prepare all vegetables. Mix vegetables and seasoning well with meat. Place in sealable container and let sit in refrigerator overnight. 

To roll:

Method 1:

Use scissors and cut the wrappers in half. Cover until ready to use to prevent drying out.  Place the corner away from you and overlap about 5 triangles at a time, leaving about an 1-1/2” space between them. Place meat in a pastry bag and squeeze it tightly twisting the top to press all meat to the end. Cut off tip of pastry bag and squeeze meat onto each triangle.  Fold sides inward and roll tightly. Brush the corner with egg wash or water to seal well.

Method 2:

Using square Lumpia wrappers place one corner pointing away from you (Diamond shape) then place 1-2 tablespoons of meat mixture in the center formed into a small log. Bring the corner closest to you over the meat roll, tuck in each side corner, then roll gently to avoid ripping the wrapper, but tightly. Brush the last corner with small amount of egg wash for adherence. 

Place on cookie sheets with Saran or parchment between layer. Freeze overnight then Place in freezer bags and freeze for up to 6 months or cook immediately in a skillet with about 1/4 inch of oil over medium heat until golden brown on all sides and meat is fully cooked. If you are cooking lumpia from the freezer, DO NOT THAW.  Fry in a skillet with corner down first. Turn 3-5 times while frying. Temperature 325F to 350F.

MAKES 60 using Method #1

Serve with sweet chili sauce for dipping!