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 Filipino Lumpia |
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Lumpia is a version of egg roll deriving from The Philipines and around Indonesia. There a many variations of lumpia. Fillings can contain various mixures of pork, beef, shrimp, vegetables, and sometimes fruit. Wrappers are made from flour & water, or cornstarch, eggs, & water. With pre-cooked filling a piece of lettuce leaf can be used as the wrapper.
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| Ingredients |
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Serving: approx 20 pieces
- 1-1/4 pounds ground pork
- 1-1/2 tablespoons vegetable oil
- 2/3 cup finely chopped onion
- 2/3 cup finely chopped carrots
- 2/3 cup chopped green onions
- 1/2 teaspoon minced garlic or 1 clove
- 1-1/4 teaspoons ground black pepper
- 1-1/4 teaspoons salt
- 1-1/4 teaspoons shoyu
- 1/2 cup raisins (optional)
- 20 lumpia wrappers
- peanut oil or vegetable oil (to fry)
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| Directions |
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- Cook pork thoroughly over high heat, stirring frequently. Remove pork from pan and set aside.
- Remove excess oil from pan, combine and cook onions, carrots, green oinion and garlic for 2-3 minutes. Add pork and season and with black pepper, salt and shoyu. Set aside to cool slightly.
- Place 3 tablespoons of the filling near one corner of a diagonally placed lumpia wrapper leaving a 1 1/2 inch space on both ends. Fold the ends over the filling, then start to roll neatly. Keep the roll tight as you assemble. Moisten open end of the wrapper with water to seal the edge. Keep covered to retain moisture.
- Using medium heat, add and heat oil approximately 1/2 inch depth to pan or wok. Brown lumpia for 1 to 2 minutes or until all sides are golden in color. Drain excess oil on paper towels.
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| Tips and Hints |
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Best when served immediately. Try a variation of mixes for different taste. As a dessert, use a banana filing or crab and cream cheese filing. |
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