5 minutes

30 minutes

about 25 lumpia. Each person will typically eat 2-3 pieces. Some might eat 5! I like to eat, and I can really only eat 3.

• large skillet- does not need a lid
• paper towels to drain the lumpia
• a small bowl of water that you’ll use to seal each lumpia
• a slotted spoon

• 1-pound ground pork, beef, chicken, or turkey OR you can use a “soy meat” (TVP) such as Gardein or Morningstar Farms meatless crumbles. I have not tried other plant-based meat replacements.
• A package of lumpia wrappers. They are kept in the frozen section of many Asian stores. NOTE: Lumpia wrappers are wheat-based and are not interchangeable with spring roll, summer roll, eggroll, or wanton wrappers. Finding this ingredient is the only challenge to making this recipe.
• ½ cup minced white or yellow onion
• ½ cup matchstick carrots, chopped (or you can mince carrots yourself)
• 3 T minced garlic
• 1 T soy sauce
• 1 T coarse ground black pepper
• 1/4 cup water
• Many people like to add shredded cabbage. If you do, add about 1 cup raw, shredded green/white cabbage

Phase One Directions: COOKING THE MEAT

1. Begin browning the ground meat on medium high heat in a 10-inch skillet with a lid
2. When meat is about half-browned and some fat has rendered from the meat, add all other ingredients
3. Cook until all meat is fully browned and the vegetables are tender
4. Turn off heat.
5. Using a slotted spoon, dip the meat mixture out of the skillet and put it into a small mixing bowl. This is to drain the meat and to allow it to cool enough to wrap in the lumpia wrappers.
6. Wash the skillet to use it to fry the lumpia.

Phase Two Directions: WRAPPING:

1. Carefully separate one lumpia wrapper and set it on a plate.
2. Keep the rest of the wrappers covered, so they don’t dry out.
3. Place about 3 Tablespoons of meat mixture in the middle of the wrapper, keeping it about 2 inches from the edge of the wrapper.
4. Fold the short side of the wrapper over the meat and roll once.
5. Tuck the sides of the wrapper towards the meat and finish wrapping
6. Use a few drops of water to seal all the edges of the lumpia.
7. Wrap as many lumpia as you plan to prepare.

Phase Three Directions:  FRYING THE LUMPIA

1. Pour about 1 inch of cooking oil in the skillet
2. Heat to high
3. When the oil is very hot, place the lumpia in the oil, being very careful not to splash the oil
4. Fry the lumpia until they are golden brown
5. Remove each lumpia and drain well on paper towel and place in oven that is about 175F degrees to keep them warm and crispy.

Serve hot with steamed or fried rice! Lumpia do not refrigerate and reheat all that well, so you’ll need to make only as many as will be eaten right away. Freeze any leftover filling for another time!

 

There are two traditional dipping sauces: plain white vinegar and banana sauce. I think that the plain white vinegar is the best!