Crispy Filipino Lumpia
Crispy Filipino Lumpia
Ingredients
For the Lumpia Filling
- 1 pound ground pork, lean
- 1/2 yellow onion, chopped
- 4 garlic cloves, chopped
- 1 cup carrots, peeled and chopped
- 1 teaspoon salt, or to taste
- 2 tablespoons soy sauce
- 1/2 teaspoon black pepper, freshly ground
- 1/4 cup green onions, chopped
- 1 egg, large
For Assembly and Frying
- 30 lumpia wrappers, standard size, thawed if frozen
- 1/4 cup water, for sealing
- 4 cups cooking oil, for deep frying, such as vegetable or canola oil
For Serving
- 1 cup sweet chili sauce, for dipping
Instructions
- 1
In a large mixing bowl, add the ground pork.
⏱️ 2 min
- 2
Place the chopped yellow onion, garlic cloves, and chopped carrots into a food processor. Pulse until finely minced. Alternatively, finely mince by hand.
⏱️ 8 min
- 3
Add the minced onion, garlic, and carrots to the ground pork in the mixing bowl.
⏱️ 1 min
- 4
Season the mixture with salt, soy sauce, freshly ground black pepper, and chopped green onions. Using a hand mixer or your hands, thoroughly combine all the ingredients until well incorporated.
⏱️ 5 min
- 5
Crack the large egg into the meat mixture. Mix again until the egg is fully incorporated and acts as a binder for the filling.
⏱️ 3 min
- 6
Transfer the prepared meat filling into a large Ziploc bag. Snip off one corner of the bag to create a piping bag for easy dispensing.
⏱️ 3 min
- 7
Lay a lumpia wrapper flat on a clean, dry surface with one corner pointing towards you. Pipe a line of the meat filling (about 1 1/2 to 2 tablespoons) horizontally across the wrapper, about 1 inch from the corner closest to you.
⏱️ 10 min
- 8
Fold the corner closest to you over the filling, tucking it tightly. Fold in the left and right sides of the wrapper. Then, tightly roll the lumpia upwards from the bottom towards the top corner. Before the final roll, dip your finger in water and moisten the top corner of the wrapper to seal it securely.
⏱️ 10 min
- 9
Repeat the rolling process for the remaining wrappers and filling. Place the rolled lumpia on a plate or in a container, separating layers with parchment paper if stacking.
⏱️ 5 min
- 10
In a large, deep pan or Dutch oven, heat the cooking oil over medium-high heat to 350°F (175°C). Ensure there is enough oil to submerge the lumpia halfway or fully.
⏱️ 5 min•🌡️ 350
- 11
Carefully place 4-6 lumpia into the hot oil, ensuring not to overcrowd the pan. Fry for 3-5 minutes, turning occasionally, until they are golden brown and crispy on all sides and the filling is cooked through.
⏱️ 10 min•🌡️ 350
- 12
Using tongs, remove the fried lumpia from the oil and place them on a wire rack lined with paper towels to drain excess oil.
⏱️ 2 min
- 13
Repeat the frying process with the remaining lumpia, adjusting heat as needed to maintain oil temperature.
⏱️ 8 min•🌡️ 350
- 14
Serve the crispy lumpia hot with a side of sweet chili sauce for dipping.
Kitchen Tools
Nutrition Facts (per serving)
Crispy Filipino Lumpia
Ingredients
For the Lumpia Filling
- 1 pound ground pork, lean
- 1/2 yellow onion, chopped
- 4 garlic cloves, chopped
- 1 cup carrots, peeled and chopped
- 1 teaspoon salt, or to taste
- 2 tablespoons soy sauce
- 1/2 teaspoon black pepper, freshly ground
- 1/4 cup green onions, chopped
- 1 egg, large
For Assembly and Frying
- 30 lumpia wrappers, standard size, thawed if frozen
- 1/4 cup water, for sealing
- 4 cups cooking oil, for deep frying, such as vegetable or canola oil
For Serving
- 1 cup sweet chili sauce, for dipping
Instructions
- 1
In a large mixing bowl, add the ground pork.
⏱️ 2 min - 2
Place the chopped yellow onion, garlic cloves, and chopped carrots into a food processor. Pulse until finely minced. Alternatively, finely mince by hand.
⏱️ 8 min - 3
Add the minced onion, garlic, and carrots to the ground pork in the mixing bowl.
⏱️ 1 min - 4
Season the mixture with salt, soy sauce, freshly ground black pepper, and chopped green onions. Using a hand mixer or your hands, thoroughly combine all the ingredients until well incorporated.
⏱️ 5 min - 5
Crack the large egg into the meat mixture. Mix again until the egg is fully incorporated and acts as a binder for the filling.
⏱️ 3 min - 6
Transfer the prepared meat filling into a large Ziploc bag. Snip off one corner of the bag to create a piping bag for easy dispensing.
⏱️ 3 min - 7
Lay a lumpia wrapper flat on a clean, dry surface with one corner pointing towards you. Pipe a line of the meat filling (about 1 1/2 to 2 tablespoons) horizontally across the wrapper, about 1 inch from the corner closest to you.
⏱️ 10 min - 8
Fold the corner closest to you over the filling, tucking it tightly. Fold in the left and right sides of the wrapper. Then, tightly roll the lumpia upwards from the bottom towards the top corner. Before the final roll, dip your finger in water and moisten the top corner of the wrapper to seal it securely.
⏱️ 10 min - 9
Repeat the rolling process for the remaining wrappers and filling. Place the rolled lumpia on a plate or in a container, separating layers with parchment paper if stacking.
⏱️ 5 min - 10
In a large, deep pan or Dutch oven, heat the cooking oil over medium-high heat to 350°F (175°C). Ensure there is enough oil to submerge the lumpia halfway or fully.
⏱️ 5 min•🌡️ 350 - 11
Carefully place 4-6 lumpia into the hot oil, ensuring not to overcrowd the pan. Fry for 3-5 minutes, turning occasionally, until they are golden brown and crispy on all sides and the filling is cooked through.
⏱️ 10 min•🌡️ 350 - 12
Using tongs, remove the fried lumpia from the oil and place them on a wire rack lined with paper towels to drain excess oil.
⏱️ 2 min - 13
Repeat the frying process with the remaining lumpia, adjusting heat as needed to maintain oil temperature.
⏱️ 8 min•🌡️ 350 - 14
Serve the crispy lumpia hot with a side of sweet chili sauce for dipping.