Lumpia (Filipino Spring roll)
Author: Jim Tuttle - Mount Dora Historic Inn
Recipe type: Entree
- ¾ pound ground pork
- ¾ pound of ground beef
- 2 cloves garlic, crushed and then minced
- 1½ cups chopped scallions
- 1 teaspoon ground black pepper
- 3 tablespoons of soy sauce
- 30 Lumpia wrappers (AKA spring roll wrappers)–use dry wrappers if available and follow direction; or, see note at bottom
- 2 cups vegetable oil for frying
- Optional veggies to add:
- ½ cup minced carrots
- ½ cup chopped green onions
- ½ cup thinly sliced green cabbage
- Dipping Sauce:
- 1 cup of white vinegar (for a little softer flavor you can use rice vinegar)
- 5 cloves of garlic minced
- Juice of half a lemon
- Pinch of salt
- Blend raw pork, beef, scallions and soy sauce together in a large bowl–kind of like a meatloaf. Place a wok or large skillet over high heat, and pour in 1 tablespoon olive oil.
- Cook pork and ground beef stirring frequently, until done– no pink. Remove cooked beef and pork and set aside.
- Drain grease from pan, leaving a thin coating. Cook garlic until just starting to brown (do not burn), then add optional veggies if using, in the same pan 2 minutes.
- Stir in the cooked pork and beef blend Season with pepper. Remove from heat, and set aside until cool enough to handle.
- Place one to two heaping tablespoons of the filling diagonally near one corner of each wrapper, leaving a 1½ inch space at both ends. Fold the side along the length of the filling over the filling, tuck in both ends, and roll neatly. Keep the roll tight as you assemble. Moisten the other side of the wrapper with water to seal the edge.
- Cover the rolls with plastic wrap to retain moisture.
- Heat a heavy skillet over medium heat, add oil to ½ inch depth, and heat for 5 minutes. Slide 3 or 4 lumpia into the oil one at a time using metal tongs (unless you are using a non-stick skillet.) Fry the rolls for 1 to 2 minutes per side, until all sides are golden brown. Drain on paper towels. Serve immediately WITH THE DIPPING SAUCE. Some people prefer sweet chilly sauce instead of the vinegar. You can also serve as you go, since you are working in batches. That way you guarantee the spring rolls are light, crispy and hot–not too hot though.
- NOTE FOR FROZEN WRAPPERS:
- Once I found dry spring roll wrappers, I have been using them ever since; in fact if I can’t get them, I wait until I can. However, this dish is worth the trouble if you can only find the frozen ones at your local Asian market.
- Frozen wrappers directions:
- Now, here comes the fun part. Separate the Lumpia wrappers. In all my years of making Lumpia I have not found any easy way to separate these darn things but I will tell you what works for me. The wrappers need to be defrosted for 24 hours, if they are frozen. You’ll also want to have a plate to set them on as well as a damp kitchen towel (damp paper towels will work too) to cover them, we don’t want our wrappers to dry out!
- Open the package and take out the stack of Lumpia wrappers, start at the edges and gently start peeling the edge upward, and slowly loosen the individual sheet off of the stack.
- Now, place the loose sheet on your plate under the damp towel or cloth. And basically repeat until the stack or package is done. Sounds easy right? It’s not! It will take you a few times of separating before you get the hang of it, probably midway between the stack. Still worth it!
Recipe by Mount Dora Historic Inn at http://mountdorahistoricinn.com/lumpia-filipino-spring-roll/