Lumpia is the Filipino deep-fried spring roll that catches the spotlight at every party. A food processor is great for this recipe. If you don’t have a food processor, that’s fine! Just make sure you finely mince all the ingredients for a better lumpia filling.
2 cloves crushed garlic
1 medium onion, chopped
½ cup carrots (equivalent to ~12 baby carrots)
½ cup cabbage (usually used, but you can use any vegetable that cooks as easily as cabbage (e.g. green beans, celery))
1½ lbs of ground meat (whatever combination is fine)
1 raw egg (optional)
½ tbsp black pepper
1 tbsp fish sauce
1 tsp salt
Egg roll wrappers (not the standard lumpia wrappers, just more available)
~2 cups of oil with a high smoke point
Grab your food processor and throw in the garlic and onions. Blitz them up until they’re minced. Add the carrots and give it a few pulses. Add the veggies (cabbage, or whatever you have). **Try not to over-process the ingredients into mush. But don’t be discouraged, because your lumpia would taste really good either way.
Add the ground meat. In the video, I use my grandma’s combination: ground pork and ground shrimp, which I think is sooo good.
Next, crack open and add the raw egg, which is optional. Add black pepper, salt, and fish sauce (which makes a HUGE difference; if you can, please try not to skip this ingredient. It’s very much worth it!).
Blend everything in the food processor. Next, we will wrap this filling up! (If the next steps are challenging for you, check out the video at 2:36 to see how I wrap the lumpia!)
Take 1 wrapper and place it on a flat surface, oriented to you as a diamond shape. Take ~2 tbsp of filling and lay it out in the shape of a log horizontally across the wrapper, leaving about 1½ inches from the side corners.
Fold the bottom part of the wrapper over the filling, tucking it against the filling so that it’s tight and secure.
Fold the 2 side corners toward the middle of the wrapped filling, and then continue rolling upwards until those newly folded corners are rolled up. **Keep the wrap tight.
Dab your fingers in some water and apply it to the edge of the wrap (usually the last, unrolled corner) to secure the wrap. The wet edge serves as a seal for the lumpia. Roll the rest of the way up, letting the wrapper stick to itself.
Next, slice the lumpia in half. This is easier to handle and to eat, but optional since you may risk having some filling pour out while frying the lumpia.
Repeat steps 5→9 until you have used up all of your wrappers or filling.
Take a frying pot or pan of your choice and heat up the oil (an ideal pot/pan would be high enough to fully submerge the lumpia in the oil). Have the flame on medium-high.
Drop a small piece of wrapper into the oil. If it starts to bubble and float, the oil is ready for frying.
Add only as much lumpia as will fit into the pan at a time. Fry for 1½→2 minutes, and flip to fry the other side for the same amount of time until both sides are golden brown.
Once the lumpia is ready, place them on a paper towel-lined bowl or plate to drain them of excess oil. Repeat steps 13→14.
Serve the lumpia hot and fresh with your choice of dipping sauce.
My choice dips for lumpia are usually sweet chili sauce or banana ketchup! Take lumpia to parties, or even impress your family!