You guyssssss. I’m starting to get pretty damn confident in my weeknight cooking skills. Now that Peter and I are proud pressure cooker owners, I would say 60% of our weeknight dinners are made in the pressure cooker (but I secretly want to use the pressure cooker over other cooking methods 90% of the time).
I love being able to come home, toss everything in to the pressure cooker and let it cook while I clean, paint, or browse for new trashy reality television shows for Peter and I to watch (let me know if this is your guilty pleasure too and I can make some recommendations).
But as amazing as the pressure cooker is (more recipes coming for you soon!) somethings certainly need to be made with a little more effort and attention.
So when I was craving lumpia, I knew I needed to roll up my sleeves and put in a bit of work. Lumpia is the general term for Filipinio egg rolls or spring rolls. There are many types of lumpia, one of them being fresh lumpia which consists of a soft, not-fried wrapper, and a fresh vegetable filling and often times shrimp.
My favorite type though is lumpiang shanghai which is filled with ground pork or beef, carrots and onions and then fried till crisp and golden. This is the first type of lumpia that comes to mind for me when I think of “lumpia” although other people may have their own favorites or styles of making this traditional dish.
And while it sounds like a time consuming process to roll together these little goodies, I managed to make a batch of 30 of these in about an hour.
You can precook the filling (which I prefer) or you can keep wrap up the filling raw and make sure it cooks during the frying process. To wrap up the lumpia, fill about a tablespoon (depending on the size of your wrappers) in the center of your spring roll about 2/3 down from the top and follow the same instructions for wrapping as when you made turon.
I was surprised by how quickly I was able to wrap up each spring roll and I wish I had made more because Peter devoured probably 20/30 of these in just one sitting. If you make a big batch the lumpia freeze well. Just stack them first and wrap in saran wrap in the freezer before transferring them in to a big ziplock bag for freezing.
- 1 tbs oil
- 2 cloves garlic, minced
- 1 small onion, diced
- 1 lb ground pork (or beef)
- 1 medium sized carrot, shredded
- 1 tbs soy sauce
- 1 tsp salt
- 1 tsp black pepper
- ~30 egg roll / lumpia wrappers (depends on the size of your wrappers)
- Enough oil to fry
- In a large pan, heat oil over high heat
- Add garlic and onions, cooking until onions are soft and garlic is golden brown
- Mix in pork, soy sauce, salt and pepper
- Add in carrots and combine well
- When pork is cooked through drain and allow your meat filling to cool
- Spoon a tablespoon of your filling on to the lumpia wrapper and wrap according to the instructions here
- Repeat for each lumpia
- In a large pan heat 1 inch layer of oil over medium-high heat
- Carefully place rolled lumpia in to oil to fry
- Depending on the size of your pan you can fry 3-4 lumpia at a time (careful not to overcrowd)
- Flip 1-2 times, cooking until both sides of lumpia are crispy and golden brown (approx 2-3 minutes per side)
- Serve hot with sweet chili dipping sauce, sweet and sour dipping sauce, or chili vinegar sauce