Lumpia

Lumpia are very similar to egg rolls, but their paper thin wrappers made from wheat flour gives them an irresistible crunch and texture. To be authentic, you must serve your Lumpia with Sweet Chili Sauce. I am sure this classic Filipino recipe will become a family favorite - I am already getting requests for the next batch.



1 tablespoon canola oil

1 pound ground pork

3/4 cup chopped onion

3/4 cup coarsely grated carrots

3/4 cup thinly sliced green cabbage

1 tablespoon finely grated ginger

1 clove garlic

1 tablespoon soy sauce

1 teaspoon salt

1 teaspoon black pepper

12 lumpia wrappers (you may use more or less, depending on how much filling in each)

1 cup canola oil for frying - or enough for a 1/4" depth of oil in the pan

  1. Heat a cast iron skillet to medium heat and add the 1 tablespoon of canola oil, the pork and the onions and stir until the pork is no longer pink

  2. Add the carrots, cabbage, ginger, garlic, soy sauce, salt and pepper and stir until the vegetables are soft

  3. Remove from the heat and allow to come to cool

  4. Take a lumpia wrapper and place about 3 tablespoons of the filling in a line across the middle, leaving 1 1/2" on either side of the line

  5. Fold the wrapper over the filling, tucking the filling in and then fold the sides in, and continue rolling the lumpia, use a bit of water on your finger to moisten the edges to seal

  6. Cover them with plastic wrap as you make them to keep them from drying out

  7. Heat the oil to medium heat

  8. Fry the Lumpia, seam side down first, about 2-3 minutes on each side until golden brown - they should be done in batches so as not to crowd them in the pan

  9. Drain on a paper towel

  10. Serve hot with sweet chilli sauce


This Sweet Chilli Sauce has just the right amount of heat to balance the flavors


This is the brand of Lumpia wrapper I used - I found them in my International grocery store


This is what they look like right out of the box