In the Phillipines there are many types of lumpia – the version we share here is similar to a homemade style lumpia, consisting of a crepe filled with cooked, minced meat and vegetables and deep fried. Think of Lumpia as the egg roll’s grumpy cousin – this recipe is work intensive – with a slightly difference texture of a crisp exterior and a softer, more pancake like interior to the rolls! If you’d like to cheat or make what is commonly served as lumpia in the US, you may use rice paper wrappers (warning: they’re no walk in the park, either!). This recipe makes about 30 lumpia.
1 recipe Basic Crepes, made paper thin! About 30 wrappers
1 pound ground pork (cooked and finely minced), or shredded chicken
1 tsp vegetable oil
2 cloves garlic, crushed
1/2 c minced onion (1 large)
1/2 c minced carrots (3-4 large)
1/2 c spring or green onions, chopped fine (about 1 bunch)
1 c minced cabbage
1 tsp salt
1 tsp pepper
1 Tbsp gluten free soy sauce
oil for high heat frying (peanut, safflower, sunflower, grapeseed), about 2 c.
You will want to prepare the crepes (Lumpia Wrappers) ahead of time – it is very important that these are both paper thin and absolutely cool before proceeding with the recipe!
In a saute pan, combine the oil, garlic, onions, and carrot and cook for 1-2 minutes on medium heat or until softened. Stir in the meat, spring onions, cabbage, salt and pepper, and soy sauce and continue to cook for another 2 minutes. Remove from heat and allow to cool completely.
On a work surface, lay out a crepe. Place 2-3 tablespoons of filling on the crepe, about an inch from the edge, in a line about 1 inch thick, leaving about an inch to an inch and a half along each side. Fold up the sides over the filling and then beginning at the filled side, rolled the lumpia up like an egg roll. Set aside, seam side down and repeat until all lumpia are done.
In a wok or heavy skillet, heat at least 2 c of high heat oil or enough oil to be 1/2 inch in depth. Heat the oil over high heat until at least 375 degrees – 400 degrees.
working gently and quickly slide 3-4 lumpia into the oil, seam side down, making sure that the rolls do not unroll as you work with them. Fry for 2 minutes, turning about halfway through or when one side is golden brown.
Drain on a wire rack or lots of paper towel and serve immediately.
large bowl, combine