FILIPINO LUMPIA

What Is Lumpia?

Lumpiang Shanghai (also known as Filipino spring rolls, or simply lumpia or lumpiya) is a Filipino deep-fried appetizer consisting of a mixture of giniling (ground pork) with vegetables like carrots, chopped scallions or red onions and garlic,[1] wrapped in a thin egg crêpe. Lumpiang Shanghai is regarded as the most basic type of lumpia in Filipino cuisine, and it is usually smaller and thinner than other lumpia variants.Lumpiang Shanghai can be defined by its use of giniling (ground pork) as the main stuffing. The ground pork is sautéed with finely chopped carrots, garlic, onions, shallots, and salt and pepper to taste. A small amount of it is then placed on a lumpia wrapper (a thin egg crêpe) which is then rolled around it into a thin cylinder. The ends are secured by wetting it with a bit of water or egg whites. Sometimes, the fried giniling are further moistened with raw eggs so they retain their shape better. It is then deep-fried until golden brown.

How to Serve Lumpia

Lumpia is often served with a sweet chili dipping sauce (this 5-ingredient Hot and Sweet Dipping Sauce is an excellent choice). If you're sensitive to heat, you could try with a classic Sweet and Sour Sauce.

How to Store Lumpia

Allow the rolls to cool, then transfer the leftovers to an airtight container or wrap them tightly in foil. Store the lumpia in the refrigerator for up to four days.

Ingredients

1 tablespoon vegetable oil 1 pound ground pork ½ cup chopped onion 2 cloves garlic, crushed ½ cup minced carrots ½ cup chopped green onions ½ cup thinly sliced green cabbage 2 tablespoons chopped fresh cilantro (Optional) 1 teaspoon ground black pepper 1 teaspoon salt 1 teaspoon garlic powder 1 teaspoon soy sauce 30 lumpia wrappers 2 cups vegetable oil for frying, or as needed

Directions

STEP 1:

Gather all ingredients.

STEP 2: Heat 1 tablespoon vegetable oil in a wok or large skillet over high heat. Add pork; cook and stir until crumbly and no longer pink, 5 to 7 minutes. Remove pork from the pan and set aside. Drain grease from the pan, leaving just a thin coating.

STEP 3: Add onion and garlic to the pan; cook and stir until fragrant, about 2 minutes.

STEP 4: Stir in cooked pork, carrots, green onions, cabbage, and cilantro. Season with pepper, salt, garlic powder, and soy sauce. Remove from the heat, and set aside until cool enough to handle, about 5 minutes.

STEP 5: To assemble lumpia: Place 3 heaping tablespoons of filling diagonally near one corner of a lumpia wrapper, leaving a 1 ½ inch space at both ends.

STEP 6: Fold the side along the length of the filling over the filling, tuck in both ends, and roll neatly and tightly to close.

STEP 7: Moisten the other side of the wrapper with water to seal the edge. Transfer to a plate and cover with plastic wrap to retain moisture. Repeat to assemble remaining lumpia.

STEP 8: Heat 1/2 inch vegetable oil in a heavy skillet over medium heat for 5 minutes.

STEP 9: Slide 3 to 4 lumpia into the hot oil, making sure the seams are facing down. Fry, turning occasionally, until all sides are golden brown, 1 to 2 minutes. Transfer to a paper towel-lined plate to drain. Repeat to fry remaining lumpia.

STEP 10: Serve immediately. Enjoy!