I grew up believing my parents’ lumpia was the best. Until this day, I certainly believe my parents’ lumpia is the best. If you’re not familiar with lumpia, you should be! It’s so addicting. Lumpia is a ground pork Filipino recipe, our version of a Chinese egg roll. Every Filipino household does have its own version. It varies with ingredients and size. My parents’ version is made with a simple pork filling, and it’s rolled on the longer side than normal. The best part is the crispy wrapper adding texture to every bite.
Best Lumpia Ground Pork Filipino Recipe
Print RecipeIngredients
- 2 pounds of ground pork
- 3/4 cup jicama, chopped in food processor
- 3/4 cup of carrots, chopped in food processor
- 5 garlic cloves, chopped in food processor
- 1 small onion, chopped in food processor
- 1 egg
- 2 tablespoons of dark soy sauce
- 2 tablespoons of sugar (brown or white)
- 1 teaspoon of salt and pepper
- 2 packets of Wei-Chuan spring roll shells (each packet is 25 sheets)
- 2 cups of vegetable oil, for frying
Instructions
1. To start, process each vegetable separately in a food processor, which includes the jicama, carrots, garlic and onion.
2. Combine the ground pork, chopped vegetables, sugar, soy sauce, egg, salt and pepper in a large bowl until nicely combined.
3. Once the meat mixture is well-combined, it’s time to make the rolls! Scoop 2 tablespoons of meat mixture and place the filling about 2 inches from the corner closest to you. You can also use an ice cream scoop to dish out an even amount of meat onto the wrapper. Then, roll the corner over your meat mixture once and gently press each side of the wrapper. Next, fold both sides of the wrapper towards the center, and continue rolling. When almost done, dip your finger in egg white to make the wrapper stick to itself. Repeat until you make 50 rolls.
4. After all 50 have been made, heat a large, deep skillet at medium heat. Pour about 2 cups of vegetable oil. Before you place any rolls, make certain the oil is hot enough by dipping a corner into the oil. When little bubbles start to form, the oil is ready. You’ll have to fry them in batches for about 3-5 minutes on each side, or until golden brown on all sides. Once done, remove and drain on paper towels.
5. Enjoy! Don’t eat them immediately, or else you’ll burn your tongue! Let it cool for 5 minutes. Serve with rice and sweet chili sauce you can purchase at your local Asian market. I hope you love it!
