Lumpia Recipe
Crispy, golden Filipino-style egg rolls filled with a savory pork and vegetable mixture, traditionally deep-fried or air-fried for a healthier twist.
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Ingredients
- 1 tablespoon sesame oil
- 1/2 cup parsley finely chopped
- 2 large carrots minced
- 2 medium onions finely minced
- 1 1/2 lbs ground pork
- 2 whole eggs
- 1/2 teaspoon ground black pepper
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons salt
- 50 lumpia wrappers
- 3 cups cooking oil
Instructions
- In a large mixing bowl, thoroughly combine ground pork, minced carrots and onions, garlic powder, black pepper, chopped parsley, salt, sesame oil, and eggs. Stir until evenly blended.
- Take a lumpia wrapper and place approximately 1 to 1 1/2 tablespoons of the filling along one edge. Spread the mixture across, fold both sides inward, then fold the bottom edge up over the filling. Brush the top edge with a bit of beaten egg for sealing. Roll tightly until fully enclosed. Repeat with remaining wrappers and filling.
- Pour cooking oil into a deep pan and heat over medium flame. Fry the lumpia in batches, turning as needed, until they float and achieve a golden brown, crispy texture.
- Transfer to a plate lined with paper towels to drain excess oil. Serve hot.
Notes
Air Fryer Option: For a healthier preparation, lightly spray each lumpia with cooking oil and air fry at 370°F for about 12 minutes. Adjust time for desired crispiness. The pork’s natural fat will render during cooking, resulting in a less greasy yet crunchy finish.