Filipino Lumpia Crunch (Printable Version)
Crisped-up pork lumpia, bursting with vibrant veggies inside. Awesome for munching or any get-together.
# What You'll Need:
→ Main Components
01 -
Oil for frying
02 -
1/4 cup chopped fresh cilantro (if you want)
03 -
1 teaspoon sesame oil
04 -
1/2 teaspoon salt, add more if you'd like
05 -
1/2 teaspoon ground black pepper
06 -
1 teaspoon soy sauce
07 -
3 garlic cloves, minced up
08 -
1/2 cup onions, diced
09 -
1 cup finely chopped green beans
10 -
1 cup shredded carrots
11 -
1 pound ground chicken or pork
12 -
1 pack (20 to 25 sheets) spring roll wrappers
# Step-by-Step Guide:
01 -
Grab your favorite sweet chili or vinegar sauce and dunk those crispy lumpia in while they're hot, because that's when they're best.
02 -
Move the cooked lumpia on top of some paper towels so any leftover oil can get soaked up.
03 -
Pour about 2 inches of oil into a deep frying pan and heat it up over medium. Don't fill the pan too much – fry a few lumpia at a time. Give them around 4 to 5 minutes per batch until they're crispy and golden.
04 -
Set down a wrapper like a diamond in front of you. Scoop 2 spoonfuls of filling close to the bottom. Roll it up halfway, fold in the sides (like you're tucking in a blanket), then finish rolling tight. Use a dab of water to stick the end closed. Keep rolling until you run out of filling or wrappers.
05 -
Toss your ground meat, carrots, green beans, onions, garlic, soy sauce, pepper, salt, sesame oil, and a bit of cilantro (if you feel like it) in a big bowl. Stir it all up until it looks nicely mixed.
# Additional Notes:
01 -
If you put too much filling in, it's tough to close the rolls and you'll lose that crunch when you fry.