Filipino Pork Lumpia Rolls (Print Version)
# Ingredients:
→ Main Ingredients
01 -
Vegetable oil, for frying
02 -
2 packages lumpia wrappers or spring roll wrappers, thawed
03 -
1 large egg
04 -
3.5 tablespoons oyster sauce or soy sauce
05 -
1 teaspoon freshly ground black pepper
06 -
225 g canned water chestnuts, finely minced
07 -
6 cloves garlic, finely minced
08 -
1 medium carrot, finely minced
09 -
1 medium onion, finely minced
10 -
900 g ground pork
→ To Serve (Optional)
11 -
Sweet chili sauce, for dipping
# Instructions:
01 -
Enjoy them hot and crispy. Sweet chili sauce on the side for dunking is totally up to you.
02 -
Warm up about a half-inch of oil in your skillet on medium-high. Cook the rolled lumpia in small groups, flipping them to brown all over for roughly 4 minutes each side. Once crisp, move them onto paper towels to soak up the extra oil.
03 -
Wet the edges of your wrapper with a bit of water. Fold the bottom up and over the filling, tuck in the left and right sides, and roll it up snug. Dab more water to seal it shut.
04 -
Spread out a wrapper on your counter. Place about 2 tablespoons (around 25–30 g) of the filling near the lower part, but leave a border all around.
05 -
Add pork, onion, carrots, garlic, water chestnuts, black pepper, sauce, and egg to a big bowl. Mash it all together by hand so the mix looks even.
# Notes:
01 -
Oyster sauce gives tons of savory flavor, but if you want, swap it with regular soy sauce.
02 -
Lay uncooked lumpia flat with parchment in between before freezing. Fry straight from the freezer—just allow extra time.
03 -
Hot oil can pop when cooking frozen lumpia, so toss on a lid and stay careful.