Lumpia (Filipino Spring Rolls)

By

32 likes 21 klips

A Filipino favorite! A bit labor intensive, but so worth it. 😋

hcwBlB3bIn Kitchenbowl
Prep Time

2 hr

PT2H
Cook Time

2 hr

PT2H
Wait Time

2 hr

PT2H PT6H
Lumpia (Filipino Spring Rolls)

Ingredients

Serves 15
15 servings Serves

Instructions

Step 1

Mix the ground pork filling ingredients together. It should be a slightly sticky consistency. Let sit for about an hour in the fridge.

Mix the ground pork filling ingredients together. It should be a slightly sticky consistency. Let sit for about an hour in the fridge.

Step 2

Put about a spoonful of the meat onto the bottom third of the lumpia wrapper. Use hands to spread the meat into an even strip across the wrapper. About 3/8" thick. (The more meat, the harder it is to cook.)


Step 3

Fold the bottom part of the wrapper over the meat. Tighten the wrapper around the meat. (Loosely wrapped lumpia soaks up a lot of excess oil.)


Step 4

Fold both edges in.


Step 5

Fold both edges in. Roll until you get to the last quarter of the wrapper.


Step 6

Brush the last quarter of the wrapper with egg to seal the roll.


Step 7

Place all the finished rolls in a tray. Use the wrapper sheet separators in between layers so they don't stick to each other. Only do two layers per tray or else the bottom layer will get crushed and lose its shape.

Place all the finished rolls in a tray. Use the wrapper sheet separators in between layers so they don't stick to each other. Only do two layers per tray or else the bottom layer will get crushed and lose its shape.

Step 8

You can fry the rolls right away, store overnight in the fridge (covered with plastic wrap) or freeze them. I stored them overnight then the next morning, I cut them into thirds (you can also cut in half).

You can fry the rolls right away, store overnight in the fridge (covered with plastic wrap) or freeze them. I stored them overnight then the next morning, I cut them into thirds (you can also cut in half).

Step 9

Fill about a third of the pot with oil and heat on high. Takes about 15 minutes. Test the heat by dropping one lumpia in. It should sizzle like this. Lower to medium heat. (Frying depends on your stove and tools so adjust as needed.)

Fill about a third of the pot with oil and heat on high. Takes about 15 minutes. Test the heat by dropping one lumpia in. It should sizzle like this. Lower to medium heat. (Frying depends on your stove and tools so adjust as needed.)

Step 10

Put in about 10-15 pieces in. (Depending on size of your pot.) Fry for about 5 minutes. It should be a light golden brown color. If it comes out too dark, lower heat.


Step 11

Drain the lumpia.

Drain the lumpia.

Step 12

Let lumpia cool. Try not to layer the lumpia when it's hot or it'll get soggy.

Let lumpia cool. Try not to layer the lumpia when it's hot or it'll get soggy.

Step 13

Once cooled, plate and serve with sweet chili sauce.

Once cooled, plate and serve with sweet chili sauce.

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About the Creator

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yolandaeng

An amateur cook trying to get through life one potluck at a time. 💁🏻 😋: 🍫🌮🍣🍝🍦🍚🍜🍟☕️

Lumpia (Filipino Spring Rolls)

Lumpia (Filipino Spring Rolls)

By yolandaeng

A Filipino favorite! A bit labor intensive, but so worth it. 😋

Prep Time

2 hr

Cook Time

2 hr

Wait Time

2 hr

Ingredients

Serves 15

Instructions

Mix the ground pork filling ingredients together. It should be a slightly sticky consistency. Let sit for about an hour in the fridge.

Step 1

Mix the ground pork filling ingredients together. It should be a slightly sticky consistency. Let sit for about an hour in the fridge.

Put about a spoonful of the meat onto the bottom third of the lumpia wrapper. Use hands to spread the meat into an even strip across the wrapper. About 3/8" thick. (The more meat, the harder it is to cook.)

Step 2

Put about a spoonful of the meat onto the bottom third of the lumpia wrapper. Use hands to spread the meat into an even strip across the wrapper. About 3/8" thick. (The more meat, the harder it is to cook.)

Fold the bottom part of the wrapper over the meat. Tighten the wrapper around the meat. (Loosely wrapped lumpia soaks up a lot of excess oil.)

Step 3

Fold the bottom part of the wrapper over the meat. Tighten the wrapper around the meat. (Loosely wrapped lumpia soaks up a lot of excess oil.)

Fold both edges in.

Step 4

Fold both edges in.

Fold both edges in. Roll until you get to the last quarter of the wrapper.

Step 5

Fold both edges in. Roll until you get to the last quarter of the wrapper.

Brush the last quarter of the wrapper with egg to seal the roll.

Step 6

Brush the last quarter of the wrapper with egg to seal the roll.

Place all the finished rolls in a tray. Use the wrapper sheet separators in between layers so they don't stick to each other. Only do two layers per tray or else the bottom layer will get crushed and lose its shape.

Step 7

Place all the finished rolls in a tray. Use the wrapper sheet separators in between layers so they don't stick to each other. Only do two layers per tray or else the bottom layer will get crushed and lose its shape.

You can fry the rolls right away, store overnight in the fridge (covered with plastic wrap) or freeze them. I stored them overnight then the next morning, I cut them into thirds (you can also cut in half).

Step 8

You can fry the rolls right away, store overnight in the fridge (covered with plastic wrap) or freeze them. I stored them overnight then the next morning, I cut them into thirds (you can also cut in half).

Fill about a third of the pot with oil and heat on high. Takes about 15 minutes. Test the heat by dropping one lumpia in. It should sizzle like this. Lower to medium heat. (Frying depends on your stove and tools so adjust as needed.)

Step 9

Fill about a third of the pot with oil and heat on high. Takes about 15 minutes. Test the heat by dropping one lumpia in. It should sizzle like this. Lower to medium heat. (Frying depends on your stove and tools so adjust as needed.)

Put in about 10-15 pieces in. (Depending on size of your pot.) Fry for about 5 minutes. It should be a light golden brown color. If it comes out too dark, lower heat.

Step 10

Put in about 10-15 pieces in. (Depending on size of your pot.) Fry for about 5 minutes. It should be a light golden brown color. If it comes out too dark, lower heat.

Drain the lumpia.

Step 11

Drain the lumpia.

Let lumpia cool. Try not to layer the lumpia when it's hot or it'll get soggy.

Step 12

Let lumpia cool. Try not to layer the lumpia when it's hot or it'll get soggy.

Once cooled, plate and serve with sweet chili sauce.

Step 13

Once cooled, plate and serve with sweet chili sauce.

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