📋 Ingredients:
Filling:
- 1 lb (450g) ground pork (or a mix of pork and beef/chicken)
- 1 medium carrot, finely grated or minced
- 1 small onion, finely minced
- 3 cloves garlic, minced
- 2 stalks green onions, chopped
- 1 egg
- 1 tbsp soy sauce
- 1 tbsp oyster sauce (optional, adds more umami)
- ½ tsp salt (adjust to taste)
- ½ tsp ground black pepper
For wrapping and frying:
- 25–30 pieces lumpia wrappers (spring roll wrappers, 6–8 inch size)
- 1 egg (beaten, for sealing the wrappers)
- Oil for deep frying (canola, vegetable, or peanut oil)
🍳 Instructions:
1. Prepare the Filling
- In a large mixing bowl, combine:
- Ground pork
- Carrot
- Onion
- Garlic
- Green onions
- Egg
- Soy sauce
- Oyster sauce (if using)
- Salt and pepper
Mix thoroughly until everything is well blended. You can test seasoning by frying a small piece of the filling in a pan.
Wrap the Lumpia
- Lay one lumpia wrapper flat on a clean surface.
- Spoon about 1 tablespoon of the filling near one edge.
- Spread it into a thin log shape (about the thickness of your finger).
- Fold the sides over the filling, then roll tightly.
- Seal the edge with a dab of beaten egg.
- Repeat until all filling is used.
Freezer tip: You can freeze the lumpia before frying. Place in a single layer on a tray to freeze, then transfer to a zip-top bag.
Fry the Lumpia
- Heat about 2 inches of oil in a deep pan over medium heat (about 350°F or 175°C).
- Fry the lumpia in batches until golden brown and crispy, about 4–6 minutes.
- Drain on paper towels to remove excess oil.
🍽 Serve With:
- Sweet chili sauce
- Banana ketchup (a Filipino favorite)
- Spiced vinegar (suka with garlic and chili)