Lumpia (Filipino spring rolls)
Filipino lumpia - or lumpia Shanghai - are delicious Filipino spring rolls that are the perfect side dish to any Asian-style meal. Or great as a snack on their own!
Servings 40 lumpia
Calories 108kcal
Equipment
- large pot or Dutch Oven
Ingredients
- 2 Tablespoons vegetable oil or olive oil
- 5 garlic cloves, minced minced
- ½ cup finely diced yellow onions chopped
- 1 pound ground beef
- 1 pound ground pork
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 Tablespoon soy sauce
- 1 can (14.5 ounce) chicken broth (about 2 cups)
- 1 large Russet potato, peeled and finely diced
- 1 cup finely diced carrots
- 3 teaspoons Johnny's Seasoning Salt
- 1 cup thinly sliced green beans
- 1 cup finely chopped green cabbage
- ½ cup celery
- 35-45 frozen Lumpia wrappers
Instructions
Cook the lumpia filling
- Add oil to a skillet and heat over medium heat. Once the oil is hot, sauté the garlic and onions, stirring constantly for 2 to 3 minutes, just until the onions are translucent. Add the ground beef and ground pork, salt, pepper, soy sauce, and sauté until the beef is browned.
- Drain the excess oil from the pan, add chicken broth and bring to boil. Add the potatoes and carrots, sprinkle in the Johnny's Seasoning Salt, and simmer for 5-10 minutes.
- Add the green beans, cabbage, and celery and simmer for another 5 minutes. The vegetables should be slightly crisp. Remove the pan from heat and drain excess fats and liquid mixture. Allow the mixture to cool at room temperature.
Assemble the lumpia
- Separate the individual sheets of wrappers, being careful not to tear them.
- Place 1 heaping tablespoonful of the filling diagonally near one corner of the wrapper, leaving a 1.5 inch edge of space at both ends. Fold the side along the length of the filling over the filling, tuck in both ends, and roll neatly and tight. Moisten the other side of the wrapper with water to seal the edge.
Fry or freeze the lumpia
- The egg rolls can be fried immediately, or frozen for later use. If frying lumpia immediately: cover them with plastic wrap or a moist towel to keep the wrappers from drying out. Heat a skillet over medium heat, add vegetable oil to about 1 inch depth, and heat for 5-10 minutes. Fry the egg rolls for 3-4 minutes on each side, or until all sides are golden brown. Place on a wire rack over a baking sheet to allow excess oil to drip off.
- If freezing lumpia: place them in a freezer-safe resealable bag, putting plastic wrap or parchment paper between layers. Store lumpia in the freezer for up to 2 months. Do not thaw the frozen egg rolls before frying them. Just separate them and fry them while still frozen.
Video
Notes
MAKES: 35 - 45 lumpia (nutritional value is calculated for 40 lumpia)
Keep lumpia wrappers moist and pliable during assembly by storing them in a plastic bag, or under a moist towel. Do not allow them to dry out and become brittle.
SERVE WITH: sweet chili dipping sauce.
TO FREEZE: assemble and then place uncooked, assembled lumpia in freezer bags. Uncooked lumpia frozen will keep in tightly sealed freezer bags for up to three months.
COOK FROZEN LUMPIA: When ready to cook, simply fry frozen lumpia in some vegetable oil - no need to thaw before frying.
Nutrition
Calories: 108kcal | Carbohydrates: 9g | Protein: 5g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 17mg | Sodium: 344mg | Potassium: 132mg | Fiber: 1g | Sugar: 0.5g | Vitamin A: 564IU | Vitamin C: 3mg | Calcium: 15mg | Iron: 1mg