A classic recipe for Filipino lumpia, or fried spring rolls, with a savory filling of ground beef and pork sausage mixed with finely chopped vegetables. This recipe is highly customizable to suit your taste.
Author
Jody Griffin
Recipe
| Measurements | Ingredients |
|---|---|
| For the Filling | |
| 1 pound | Ground Beef |
| 1 pound | Pork Sausage |
| 1 medium | Chopped Onion |
| 1 cup | Chopped Celery |
| 1 cup | Shredded Carrots |
| 1 | Chopped Green Pepper |
| 1 tsp | Garlic Powder or Garlic Salt |
| 2-3 tbsp | Soy Sauce |
| 1/2 tsp | Pepper |
| 1 | Egg, beaten |
| 1/2 cup (Optional) | Chopped Shrimp |
| 1/2 cup (Optional) | Finely chopped Ham |
| 1-2 tbsp (Optional) | Catsup (Ketchup) |
| For Assembly | |
| 1 package | Lumpia Wrappers |
| As Needed | Oil for frying |
Instructions
- In a large skillet, cook the ground beef and pork sausage over medium-high heat until browned. Drain off excess fat.
- Add the chopped onion, celery, carrots, and green pepper to the skillet and sauté with the meat until tender-crisp.
- Stir in the garlic powder, soy sauce, pepper, and any optional ingredients (shrimp, ham, ketchup). Remove from heat and let the filling cool slightly.
- Once cooled, stir in the beaten egg to help bind the mixture. Allow the filling to cool completely before wrapping to prevent the wrappers from becoming soggy.
- Place a lumpia wrapper on a flat surface in a diamond shape. Spoon about 2 tablespoons of filling near the bottom corner. Fold the bottom corner up over the filling, fold in the left and right corners, then roll tightly towards the top corner.
- Moisten the edge of the top corner with a dab of water or egg white to seal the roll. Repeat with the remaining filling and wrappers.
- In a deep skillet or pot, heat 1-2 inches of oil to 350°F (175°C).
- Fry the lumpia in batches, being careful not to overcrowd the pan. Cook for 3-5 minutes, turning occasionally, until they are golden brown and crispy on all sides.
- Remove with a slotted spoon and drain on paper towels. Serve hot with a sweet chili dipping sauce.
Note
I’ve found that if you dampen the edge to be sealed on the wrappers with water or egg whites they hold together better.
