Traditional Filipino Pork Lumpia
This recipe for savory Filipino pork lumpia will have everyone smacking their lips in delight. These tasty morsels can be served as individual snacks or arranged on a platter and served with a sweet and sour dipping sauce.
Servings: 30 lumpia
Calories: 139kcal
Equipment
Ingredients
- ½ cup vegetable oil for shallow pan frying lumpia rolls
- 2 tablespoon vegetable oil for sauteing filling
- 1 lb ground pork
- 1 cup carrot , grated
- ½ cup onion , chopped
- ½ cup green scallions , chopped
- 2 cloves garlic minced
- 1 tablespoon soy sauce
- ½ teaspoon ground black pepper
- 1 teaspoon salt
- 30 Lumpia wrappers
Instructions
- Heat a large skillet with the 2 tablespoons of vegetable oil. Add ground pork, break up and cook until no longer pink.2 tablespoon vegetable oil, 1 lb ground pork
- Add the carrot, onions, scallions, minced garlic, salt, pepper. Add soy sauce. Stir well and cook for about 3-5 minutes. Remove mixture from heat and transfer to a bowl to cool.1 cup carrot, ½ cup onion, ½ cup green scallions, 2 cloves garlic, 1 tablespoon soy sauce, ½ teaspoon ground black pepper, 1 teaspoon salt
- Lay out a lumpia wrapper on a flat board. Have a small bowl of water nearby for sealing the wrapper. Place two rounded teaspoons of meat & vegetable mixture on the lumpia wrapper. Center placement, but about 2" from bottom edge of wrapper.30 Lumpia wrappers
- Lift the bottom edge of the lumpia wrapper up and over the vegetable filling, rolling twice as you do so.
- Dip your fingers in the water and dampen the left and right sides of the lumpia wrapper. Take the left side of the wrapper and pull toward the center, sealing the damp wrapper against the roll. Repeat with the right side of the wrapper.
- Use fingers dipped in the water, dampen the remaining exposed upper portion of the wrapper. Now gently roll with just enough tightness to create a little tension. roll the wrapper up like a mini cigar. Use water to dampen any loose edges so they all lay smoothly.
- Repeat until all 30 lumpia wrappers are filled. Let sit for a few minutes so all sealing water is absorbed.
- While lumpia rolls are sitting, heat a few tablespoons of the remaining oil in a large skillet or electric skillet. Lay out lumpia in the hot oil, shallow frying and turning until golden brown on all sides, adding more of the remaining oil as needed. Work in small batches. Remove fried lumpia and lay on a paper towel to absorb any excess oil.½ cup vegetable oil
- Serve immediately with your favorite dipping sauce.
Notes
- Drain excess liquid from the skillet of meat & vegetable mixture.
- Don't overfill your lumpia rolls, as that will tear the wrapper. You really only use 2 rounded teaspoons of filling. Lumpia rolls are about 4-6" long and about ¾" in diameter. They are smaller than spring rolls.
Nutrition
Calories: 139kcal | Carbohydrates: 12g | Protein: 5g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 13mg | Sodium: 232mg | Potassium: 84mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 733IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg