This beloved Filipino take on the spring roll is popular with both kababayans and foreigners alike for its crunchy, savory goodness that makes any party or gathering a special occasion. It’s easy to prepare ahead of time—a godsend for any frazzled hostess. This tasty food can be served either as a snack or as a main dish to go with fluffy white rice, as it’s basically ground pork or beef combined with finely-chopped carrots and onions and wrapped in rice paper, fried to crispy perfection and best eaten when freshly-cooked. With a bottle of banana ketchup or sweet and sour sauce as a pleasing contrast to its crispness, what more do you need to get a Filipino party started? Cook it until it’s golden brown to ensure that you have the maximum crunch that will satisfy your palate. It’s guaranteed to be a hit even with the pickiest eaters!
- 1 pound ground pork
- 1 pound ground beef
- 1 medium onion, finely chopped
- 1 carrot, grated
- 1/4 cup soy sauce
- 2 1/2 teaspoons black pepper
- 1 1/2 tablespoons garlic powder
- 2 tablespoons salt
- 1 (16 ounce) package spring roll wrappers
- 1 1/2 quarts oil for frying
- In a Large bowl, combine ground pork, ground beef, onion, and carrot. Make sure to completely mix everything. I suggest getting down and dirty and use your hands. Knead the meat in the bowl if you must. Graduallyblend in the soy sauce , black pepper, garlic powder, and salt until allingredients are evenly distributed.
- Lay out a few wrappers at a time on a flat surface, and place about 2 tablespoons of the filling in a line down the center of the wrapper. Make sure the filling is no thicker than your thumb, or the wrapper will cook faster than the meat. Take the bottom and top edges of the wrapper and fold them towards the center. Take the left and right sides, and fold them towards the center. Moisten the last edge of the wrapper to seal. Now repeat using the rest of the wrappers, and have hubby or the kids help you out.
- Heat the oil in a deep-fryer or heavy skillet to 375 degrees F (190 degrees C). Fry 3 or 4 lumpia at a time. Fry for about 3 or 4 minutes, turning once. Lumpia are cooked through when they float, and the wrapper is golden brown. Cut in half, or serve as is with dipping sauce. We like sweet and soursauce, soy sauce with lemon, or banana ketchup.