Lumpia, a Filipino version of spring rolls, is a delicious snack or appetizer made with a variety of fillings, typically including ground meat, vegetables, and sometimes shrimp. A step-by-step guide on how to make Filipino lumpia:
Ingredients:
For the Lumpia Filling:
- 1 pound ground pork or chicken
- 1/2 cup shrimp, peeled, deveined, and chopped (optional)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 cup carrots, julienned (thinly sliced into strips)
- 2 cups cabbage, thinly sliced
- 1 cup green beans or string beans, thinly sliced
- 2 tablespoons vegetable oil
- 2 tablespoons soy sauce
- Salt and black pepper to taste
- Lumpia wrappers (spring roll wrappers)
For Frying:
- Cooking oil (for frying)
For the Lumpia Dipping Sauce:
- 1/2 cup soy sauce
- 1/4 cup water
- 1/4 cup brown sugar
- 2 cloves garlic, minced
- Juice of 1 calamansi (or substitute with lime or lemon juice)
Instructions:
Prepare the Lumpia Filling:
1. Sauté Aromatics:
- Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat.
- Sauté the chopped onions and minced garlic until they become fragrant and translucent.
2. Cook the Meat:
- Add the ground pork or chicken to the skillet. Cook until it's no longer pink and begins to brown.
- If you're using shrimp, add it to the skillet and cook until it turns pink and opaque.
3. Add Vegetables:
- Stir in the julienned carrots, sliced cabbage, and green beans.
- Cook the mixture for about 5-7 minutes or until the vegetables are tender yet still crisp.
4. Season:
- Season the mixture with soy sauce, salt, and black pepper. Adjust the seasoning to your taste.
- Continue to cook for another 2-3 minutes to allow the flavors to meld.
- Remove the skillet from heat and let the filling cool.
Assemble the Lumpia:
5. Prepare Lumpia Wrappers:
- Carefully separate the lumpia wrappers, as they tend to stick together. Keep them covered with a damp cloth to prevent drying out.
6. Fill and Roll:
- Place a lumpia wrapper on a clean surface with one corner facing you.
- Spoon about 2 tablespoons of the cooled filling onto the wrapper, slightly below the center.
- Fold the bottom corner over the filling, then fold in the sides to enclose the filling.
- Roll up the lumpia tightly, sealing the top corner with a dab of water.
7. Repeat:
- Continue filling and rolling the lumpia until you've used up all the wrappers or filling.
Fry the Lumpia:
8. Heat the Oil:
- In a deep skillet or a frying pan, heat enough cooking oil for frying over medium-high heat. The oil should be hot but not smoking (around 350-375°F or 175-190°C).
9. Fry the Lumpia:
- Carefully place the rolled lumpia into the hot oil, seam side down.
- Fry them in batches, making sure not to overcrowd the pan.
- Fry until the lumpia turn golden brown and crispy, which should take about 3-5 minutes per batch.
10. Drain and Serve:
- Remove the fried lumpia using a slotted spoon and drain them on a paper towel-lined plate to remove excess oil.
Prepare the Lumpia Dipping Sauce:
11. Combine Ingredients:
- In a small bowl, combine the soy sauce, water, brown sugar, minced garlic, and calamansi juice (or substitute).
12. Mix Well:
- Stir until the sugar is dissolved and the sauce is well mixed.
Serve the Lumpia:
13. Serve Hot:
- Arrange the hot and crispy lumpia on a serving platter.
- Serve them with the prepared dipping sauce.
Enjoy your homemade Filipino lumpia as a tasty snack or appetizer! These crispy spring rolls are sure to be a hit at any gathering.