|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 4g||6%|
|Saturated Fat 1g||7%|
|Total Carbohydrate 14g||5%|
|Dietary Fiber 1g||2%|
|Total Sugars 3g|
|Vitamin C 1mg||6%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Lumpia is a type of spring roll that is found everywhere in the Philippines all year round. A cultural staple at every type of celebration, this tasty dish is more than a meal; it represents memories of family and friends all sitting around the table filling and rolling while talking and laughing together. Our filling is a combination of pork and beef, flavored with garlic, ginger, and scallions. Paired with crispy, crunchy wrappers that crackle when you bite into them, our recipe is simply perfect.
The classic version of these rolls is called lumpia Shanghai, but there isn't one exact way to make lumpia as it depends on the household, the cooks, and personal preferences. Some leave their filling raw before frying, while others precook it. Some use pork, while others use beef, chicken, shrimp, or a combination of two. Variations abound, but a filling of ground meat, carrot, and onion is a basic recipe, along with a dipping sauce, like sweet-and-sour sauce or sweet chile sauce.
Because they're time consuming, lumpia can be made in big batches and then placed in the freezer. Just store the uncooked lumpia in a freezer bag and fry from frozen, adding a few extra minutes to the cooking time.
Learn what foods you need to stock your pantry with to cook Filipino recipes.
1 tablespoon vegetable oil, plus more for frying
1 medium yellow onion, finely chopped (about 1 cup)
1 medium carrot, peeled and finely chopped (about 1/2 cup)
2 cloves garlic, grated
1 teaspoon freshly grated ginger
1/2 pound ground pork
1/2 pound ground beef
4 scallions, finely chopped (about 1/4 cup)
1 1/2 teaspoons kosher salt
Freshly ground black pepper, to taste
25 spring roll wrappers, 8-inch square, preferably Spring Home brand
1 large egg white
Sweet chile sauce, sweet and sour sauce, or banana ketchup, for serving
Steps to Make It
Make the Filling
Gather the ingredients.
Add the oil to a large skillet and heat over medium-high heat.
Add the onion, carrot, garlic, and ginger and cook for about 5 minutes, until softened.
Add the pork and beef. Breaking them up finely with a wooden spoon, cook for about 3 minutes, until the meats are barely any longer pink.
Stir in the scallions, salt, and a few grinds of black pepper. Remove from heat and let the filling cool almost completely.
Roll the Lumpia
Place a lumpia wrapper on a work surface so that it looks like a diamond with one point facing you.
About 3 1/2 inches above the bottom point, spoon 2 leveled tablespoons of the filling. Spread it horizontally in a log shape leaving about 1 1/2 inches on each side.
Tightly fold the bottom point over the filling and roll two times away from you before folding in the sides.
Tightly roll all the way up until you have about 2 inches of the top point left.
Use your finger to brush some of the egg white onto the top point and roll to seal. Place seam-side down under a damp cloth while you assemble the rest. Repeat the process with the remaining wrappers and filling.
Fry the Lumpia
Add about 1/2 inch of oil to a large, heavy skillet and heat over medium heat until the oil reaches 365 F. Using a candy thermometer is helpful, as the oil temperature should remain steady when frying the lumpia.
Working in batches of 5 lumpia at a time, fry them for 4 to 5 minutes, turning occasionally, until golden brown on all sides.
Place the cooked lumpia on a paper-towel-lined plate to drain excess oil. Serve with your favorite dipping sauce.