Cheesy Pinatubo Lumpia
Cheesy Pinatubo Lumpia
Ingredients
For the Lumpia Filling
- 2 tablespoons cooking oil
- 1 onion, finely minced
- 5 cloves garlic, finely minced
- 500 g ground beef
- 1 tablespoon Jerk seasoning, (or 2 teaspoons paprika, 1/2 teaspoon garlic powder, 1 teaspoon Italian seasoning, 1 teaspoon onion powder)
- 1 teaspoon thyme
- 1/2 cup carrots, finely diced
- 1/2 cup green bell pepper, finely diced
- 1/4 cup scallion
- 1 red chili
- 2 tablespoons ketchup
- 1 tablespoon tomato paste
- 1 cup bread crumbs
- 1 teaspoon salt
- to taste ground black pepper
- 1 tablespoon oyster sauce
- to balance brown sugar
- as needed mozzarella, shredded
- as needed cheddar cheese, shredded
For the Mango Ketchup
- 2 tablespoons canola oil
- 1 onion, finely minced
- 3 cloves garlic
- 2 tablespoons ginger, grated
- 1/4 teaspoon thyme
- 1 cup mango, cubed or sliced
- 1/4 cup red wine vinegar
- 1/4 cup brown sugar
- to taste ground black pepper
- to taste salt
- 1/4 cup butter
For Lumpia Assembly and Frying
- 1/2 cup flour
- 1/2 cup water
- 15-20 pieces lumpia wrappers
- as needed oil, for frying
Instructions
- 1
Heat 2 tablespoons of cooking oil in a large pan over medium heat. Add the finely minced onion and sauté until softened and fragrant, about 3-5 minutes.
⏱️ 5 min
- 2
Add the 5 cloves of finely minced garlic to the pan and continue to sauté for another 1-2 minutes until fragrant.
⏱️ 2 min
- 3
Add the 500g ground beef to the pan. Break it apart with a spoon and cook until it is browned and no longer pink, about 8-10 minutes.
⏱️ 10 min
- 4
Season the beef with 1 tablespoon of Jerk seasoning (or the individual spices: 2 teaspoons paprika, 1/2 teaspoon garlic powder, 1 teaspoon Italian seasoning, and 1 teaspoon onion powder) and 1 teaspoon of thyme. Mix thoroughly to combine the seasonings with the beef.
⏱️ 2 min
- 5
Add 1/2 cup of finely diced carrots and 1/2 cup of finely diced green bell pepper to the pan. Sauté for a few minutes until the vegetables are slightly tender, about 3-4 minutes.
⏱️ 4 min
- 6
Stir in 1/4 cup of scallion and 1 red chili.
⏱️ 1 min
- 7
Add 2 tablespoons of ketchup and 1 tablespoon of tomato paste to the mixture. Mix well to combine.
⏱️ 2 min
- 8
Incorporate 1 cup of bread crumbs into the filling. This helps absorb any excess moisture and binds the mixture together.
⏱️ 1 min
- 9
Season with 1 teaspoon of salt and ground black pepper to taste. Add 1 tablespoon of oyster sauce and brown sugar to balance the flavors. Continue cooking until the mixture slightly thickens and most of the moisture has evaporated, about 5-7 minutes.
⏱️ 7 min
- 10
Remove the beef filling from the heat and set it aside to cool completely. This will take at least 30 minutes.
⏱️ 30 min - 11
While the filling cools, prepare the Mango Ketchup. In a separate saucepan, heat 2 tablespoons of canola oil over medium heat. Add 1 finely minced onion, 3 cloves of garlic, and 2 tablespoons of grated ginger. Sauté until the aromatics are fragrant, about 3-5 minutes.
⏱️ 5 min
- 12
Add 1/4 teaspoon of thyme to the pan. Stir well.
⏱️ 1 min
- 13
Add 1 cup of mango (cubed or sliced) to the saucepan. Pour in 1/4 cup of red wine vinegar and 1/4 cup of brown sugar.
⏱️ 2 min
- 14
Season with ground black pepper to taste and salt to taste. Stir in 1/4 cup of butter.
⏱️ 1 min
- 15
Bring the mixture to a simmer and cook until the mango softens and the sauce achieves a slightly thickened consistency, about 10-15 minutes. Use an immersion blender or mash the mango thoroughly to create a smooth ketchup. Set aside.
⏱️ 15 min
- 16
Prepare the Lumpia Sealing Paste by combining 1/2 cup of flour and 1/2 cup of water in a small bowl. Mix until a smooth paste is formed.
⏱️ 2 min
- 17
Lay out 1 lumpia wrapper on a clean, flat surface, positioning it like a diamond with one corner pointing towards you.
⏱️ 1 min
- 18
Place a modest amount of the cooled beef filling near the bottom corner of the wrapper. Top the beef filling with shredded mozzarella and cheddar cheese.
⏱️ 1 min
- 19
Fold the bottom corner of the wrapper tightly over the filling. Fold the left and right side corners of the wrapper inwards, towards the center, to enclose the filling.
⏱️ 1 min
- 20
Roll the wrapper tightly upwards from the bottom, forming a cylindrical lumpia. Before the final roll, brush the top edge of the wrapper with the prepared Lumpia Sealing Paste to ensure it adheres. Complete the roll to seal the lumpia.
⏱️ 1 min
- 21
Repeat the assembly process for all 15-20 lumpia wrappers until all the filling is used.
⏱️ 15 min
- 22
Heat oil for frying in a deep pan or pot over medium heat. Ensure there is enough oil for deep frying the lumpia (at least 2-3 inches deep). The oil is ready when a small piece of wrapper sizzles immediately when dropped in.
⏱️ 5 min
- 23
Once the oil is hot, carefully place the assembled lumpia into the hot oil in batches. Avoid overcrowding the pan to maintain oil temperature and ensure even cooking.
⏱️ 5 min
- 24
Fry the lumpia until they are golden brown and crispy on all sides, about 3-5 minutes per batch.
⏱️ 10 min
- 25
Remove the fried lumpia from the oil and transfer them to a wire rack lined with paper towels to drain any excess oil.
⏱️ 2 min
- 26
Serve the hot and crispy Cheesy Pinatubo Lumpia immediately with the homemade Mango Ketchup. For presentation, arrange the lumpia around a small bowl of the mango ketchup, creating a "volcano" effect.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Cheesy Pinatubo Lumpia
For the Lumpia Filling
- 2 tablespoons cooking oil
- 1 onion, finely minced
- 5 cloves garlic, finely minced
- 500 g ground beef
- 1 tablespoon Jerk seasoning, (or 2 teaspoons paprika, 1/2 teaspoon garlic powder, 1 teaspoon Italian seasoning, 1 teaspoon onion powder)
- 1 teaspoon thyme
- 1/2 cup carrots, finely diced
- 1/2 cup green bell pepper, finely diced
- 1/4 cup scallion
- 1 red chili
- 2 tablespoons ketchup
- 1 tablespoon tomato paste
- 1 cup bread crumbs
- 1 teaspoon salt
- to taste ground black pepper
- 1 tablespoon oyster sauce
- to balance brown sugar
- as needed mozzarella, shredded
- as needed cheddar cheese, shredded
For the Mango Ketchup
- 2 tablespoons canola oil
- 1 onion, finely minced
- 3 cloves garlic
- 2 tablespoons ginger, grated
- 1/4 teaspoon thyme
- 1 cup mango, cubed or sliced
- 1/4 cup red wine vinegar
- 1/4 cup brown sugar
- to taste ground black pepper
- to taste salt
- 1/4 cup butter
For Lumpia Assembly and Frying
- 1/2 cup flour
- 1/2 cup water
- 15-20 pieces lumpia wrappers
- as needed oil, for frying
Instructions
- 1
Heat 2 tablespoons of cooking oil in a large pan over medium heat. Add the finely minced onion and sauté until softened and fragrant, about 3-5 minutes.
⏱️ 5 min - 2
Add the 5 cloves of finely minced garlic to the pan and continue to sauté for another 1-2 minutes until fragrant.
⏱️ 2 min - 3
Add the 500g ground beef to the pan. Break it apart with a spoon and cook until it is browned and no longer pink, about 8-10 minutes.
⏱️ 10 min - 4
Season the beef with 1 tablespoon of Jerk seasoning (or the individual spices: 2 teaspoons paprika, 1/2 teaspoon garlic powder, 1 teaspoon Italian seasoning, and 1 teaspoon onion powder) and 1 teaspoon of thyme. Mix thoroughly to combine the seasonings with the beef.
⏱️ 2 min - 5
Add 1/2 cup of finely diced carrots and 1/2 cup of finely diced green bell pepper to the pan. Sauté for a few minutes until the vegetables are slightly tender, about 3-4 minutes.
⏱️ 4 min - 6
Stir in 1/4 cup of scallion and 1 red chili.
⏱️ 1 min - 7
Add 2 tablespoons of ketchup and 1 tablespoon of tomato paste to the mixture. Mix well to combine.
⏱️ 2 min - 8
Incorporate 1 cup of bread crumbs into the filling. This helps absorb any excess moisture and binds the mixture together.
⏱️ 1 min - 9
Season with 1 teaspoon of salt and ground black pepper to taste. Add 1 tablespoon of oyster sauce and brown sugar to balance the flavors. Continue cooking until the mixture slightly thickens and most of the moisture has evaporated, about 5-7 minutes.
⏱️ 7 min - 10
Remove the beef filling from the heat and set it aside to cool completely. This will take at least 30 minutes.
⏱️ 30 min - 11
While the filling cools, prepare the Mango Ketchup. In a separate saucepan, heat 2 tablespoons of canola oil over medium heat. Add 1 finely minced onion, 3 cloves of garlic, and 2 tablespoons of grated ginger. Sauté until the aromatics are fragrant, about 3-5 minutes.
⏱️ 5 min - 12
Add 1/4 teaspoon of thyme to the pan. Stir well.
⏱️ 1 min - 13
Add 1 cup of mango (cubed or sliced) to the saucepan. Pour in 1/4 cup of red wine vinegar and 1/4 cup of brown sugar.
⏱️ 2 min - 14
Season with ground black pepper to taste and salt to taste. Stir in 1/4 cup of butter.
⏱️ 1 min - 15
Bring the mixture to a simmer and cook until the mango softens and the sauce achieves a slightly thickened consistency, about 10-15 minutes. Use an immersion blender or mash the mango thoroughly to create a smooth ketchup. Set aside.
⏱️ 15 min - 16
Prepare the Lumpia Sealing Paste by combining 1/2 cup of flour and 1/2 cup of water in a small bowl. Mix until a smooth paste is formed.
⏱️ 2 min - 17
Lay out 1 lumpia wrapper on a clean, flat surface, positioning it like a diamond with one corner pointing towards you.
⏱️ 1 min - 18
Place a modest amount of the cooled beef filling near the bottom corner of the wrapper. Top the beef filling with shredded mozzarella and cheddar cheese.
⏱️ 1 min - 19
Fold the bottom corner of the wrapper tightly over the filling. Fold the left and right side corners of the wrapper inwards, towards the center, to enclose the filling.
⏱️ 1 min - 20
Roll the wrapper tightly upwards from the bottom, forming a cylindrical lumpia. Before the final roll, brush the top edge of the wrapper with the prepared Lumpia Sealing Paste to ensure it adheres. Complete the roll to seal the lumpia.
⏱️ 1 min - 21
Repeat the assembly process for all 15-20 lumpia wrappers until all the filling is used.
⏱️ 15 min - 22
Heat oil for frying in a deep pan or pot over medium heat. Ensure there is enough oil for deep frying the lumpia (at least 2-3 inches deep). The oil is ready when a small piece of wrapper sizzles immediately when dropped in.
⏱️ 5 min - 23
Once the oil is hot, carefully place the assembled lumpia into the hot oil in batches. Avoid overcrowding the pan to maintain oil temperature and ensure even cooking.
⏱️ 5 min - 24
Fry the lumpia until they are golden brown and crispy on all sides, about 3-5 minutes per batch.
⏱️ 10 min - 25
Remove the fried lumpia from the oil and transfer them to a wire rack lined with paper towels to drain any excess oil.
⏱️ 2 min - 26
Serve the hot and crispy Cheesy Pinatubo Lumpia immediately with the homemade Mango Ketchup. For presentation, arrange the lumpia around a small bowl of the mango ketchup, creating a "volcano" effect.
⏱️ 2 min