Lumpia is one of my favourite Filipino foods to eat in the summertime. There are several types of lumpia, ranging from the fresh lumpiang sariwa to the meat lover’s lumpiang Shanghai. I myself am partial to lumpiang prito, which typically comes in the format of vegetables (and optionally pork) stir-fried, stuffed, and deep-fried in large egg roll wrappers.
You can get creative with the vegetables you choose. Sometimes we put in potato matchsticks, diced water chestnuts, chopped celery, green beans sliced on the diagonal…but the recipe below is our standard base and the one that our guest prefer.
- 3 large carrots, peeled and cut into 1″ matchsticks
- 1 head of chinese cabbage, shredded
- 600g of bean sprouts
- 1 large onion, diced
- 6 cloves garlic, minced
- 1/4 cup soy sauce
- 30 large egg roll (wonton) wrappers, thawed
- Oil for frying (canola, grapeseed, sunflower)
- 1 lb of ground pork
- In a large wok, sweat garlic and onions over low heat until fragrant.
- Increase head to medium-high and sauté ground pork until meat is no longer pink.
- Add soy sauce to taste.
- Toss in carrots and stir-fry for at least 5 minutes or until slightly softened.
- Add shredded cabbage and stir-fry for at least 5 minutes or until colour perks up.
- Rinse and drain bean sprouts and add to wok, stirring until incorporated. Taste mixture and season with soy and/or fish sauce till you are satisfied with the flavour.
- Drain mixture of excess moisture and transfer to a storage container. Refrigerate until cool. This will be the filling for the lumpia.
- Wrap 1 tablespoon of cooled filling in each egg roll wrapper. Place in a single layer on a large flat surface and let dry. If you are going to cook them right away, let them be; if you will keep them for later, store them in a single layer in the freezer until you’re ready to cook them up.
- In a deep fryer or pot, heat oil to 180C and maintain at this temperature.
- Drop a single layer of lumpia into the oil and cook 3 minutes on each side or until a very light golden brown (they will darken to golden brown as they dry).
- Drain on a plate of paper towel and serve promptly.
Makes 25 – 30 lumpia.