Everyone loves Lumpia. My dad’s mom calls them Lumpi, which cracks the whole family up. I think my Aunt Zennie makes the best lumpia, but I just get by with this basic sure crowd pleaser.
This recipe is not for someone who has little time on their hands. You could also make a party out of it: invite some friends over (those who have good finger skills) and start rolling, fry ‘em up, then scarf those babies down.
+ 1 pound ground pork
+ 1 pound ground beef
+ 1 medium onion, finely chopped
+ 1 carrot, finely chopped
+ 1/4 cup soy sauce
+ 2 1/2 tsp black pepper
+ 1 1/2 tsp garlic powder
+ 1 tsp salt
+ 1 (16 oz.) package spring roll wrappers
+ 1 egg (optional)
+ 1 1/2 quarts oil for frying
- Knead together throughly (best with your hands) pork, ground beef, soy sauce, black pepper, garlic powder, and salt.
- Next add carrots and onions. (You can also add short julienne style cut green beans. The best onions are spring onions)
- Scramble one egg in a shallow bowl or fill shallow bowl with water.
- Remove spring roll wrappers from package and separate each sheet from one another, placing them on a plate with a moist cloth over them to keep them from drying out.
- Then take about a tablespoon of meat filling and place it on a wrapper about 1.5 inches away from one of the edges. Shape the filling into a log/pencil shape, leaving at least 2 inches of wrapper on either side.
- Roll the 1.5 inch flap of wrapper over the meat, tucking the edge a bit under the meat, help to give the lumpia more shape and remove air between wrapper and filling
- Now fold the sides in. Make sure the sides aren’t angled wide, rather a little angled inward.
- Roll the wrapper until you reach the other edge and dab your finger with egg or water around the edges and seal the lumpia.
- When all the lumpia are rolled. Heat the oil to medium high heat, peanut oil is the best. Fry one side until golden brown, flip over and do the same
- Line a colander with paper towels, place fried lumpia ends facing up to drain oil. Then serve.
There are special Lumpia wrappers out there that work the best for lumpia. I can’t find them in Germany so I use the fancier Chinese spring roll wrappers, easier to separate but not so easy to work with compared to lumpia wrappers.
