Irresistibly Crunchy Filipino Lumpia Recipe
Discover the irresistible crunch of authentic Filipino Lumpia with this easy-to-follow recipe. Filled with a savory mix of ground pork or chicken, fresh vegetables, and fragrant seasonings, these crispy spring rolls are perfect for any occasion. Deep-fried to golden perfection, they make a delightful appetizer or snack, best enjoyed with sweet chili sauce or a tangy vinegar dip.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 20 pieces 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Filipino
Ingredients
Scale
For the Filling
- 1 lb Ground Pork or Chicken
- 1 cup Shredded Carrots
- 1 cup Chopped Green Beans
- 1 cup Chopped Onions
- 3 cloves Minced Garlic
- 3 tablespoon Soy Sauce
- 1 teaspoon Ground Black Pepper
- 1 teaspoon Salt to taste
- 1 tablespoon Sesame Oil
- ¼ cup Fresh Cilantro (optional)
For Wrapping and Frying
- 20 pieces Spring Roll Wrappers, fresh and sturdy
- 4 cups Oil for Frying (enough to submerge the lumpia)
Instructions
- Prepare the filling: In a large mixing bowl, combine ground pork or chicken, shredded carrots, chopped green beans, chopped onions, minced garlic, soy sauce, ground black pepper, salt, sesame oil, and fresh cilantro if using. Mix thoroughly until all ingredients are evenly incorporated, ensuring a flavorful and well-balanced filling.
- Wrap the lumpia: Place a spring roll wrapper on a clean surface arranged in a diamond shape. Spoon about 2 tablespoons of the filling near one corner of the wrapper. Fold that corner over the filling, then tightly roll the wrapper while tucking in the sides to encase the filling securely. Seal the edge with a small amount of water to prevent unraveling during frying.
- Heat the oil: In a deep frying pan, heat the oil over medium-high heat until it reaches a temperature between 350°F to 375°F (175°C to 190°C). This temperature range is optimal for achieving a crisp, golden exterior without absorbing excess oil.
- Fry the lumpia: Fry the wrapped lumpia in batches to avoid overcrowding the pan. Cook each batch for approximately 4 to 5 minutes, turning occasionally with a slotted spoon to ensure even browning and crispiness on all sides.
- Drain and serve: Once golden brown, remove the lumpia from the oil and place them on a baking sheet lined with paper towels or a wire rack to drain any excess oil. Serve warm with your choice of dipping sauces such as sweet chili sauce or tangy vinegar dip for an authentic Filipino experience.
Notes
- Use fresh, sturdy spring roll wrappers for best results to avoid tearing during rolling and frying.
- Ensure the oil is hot enough before frying to achieve a crispy texture and prevent greasy lumpia.
- Do not overcrowd the pan; frying in batches helps maintain oil temperature and even cooking.
- Customize the filling by adding other vegetables like water chestnuts or bamboo shoots for extra crunch.
- Leftover lumpia can be stored in an airtight container and reheated in an oven or air fryer for crispness.
Keywords: Filipino lumpia, crunchy lumpia, spring rolls, Filipino appetizer, fried lumpia, ground pork lumpia, pork spring rolls
