You might have been into a typical Filipino party where “pancit” is being served. More likely, you have also noticed that served along with “pancit” is that filled, rolled kind of appetizer. Yes, that’s lumpia! Similar to egg roll, lumpia is traditionally stuffed with ground pork, minced onions, finely chopped carrots, and other vegetables, such as cabbage and bean sprouts. It is a variety of the generally known spring roll in Asia that is deep-fried, hence the crispy result. Depending on the region’s culture, this appetizer can vary considerably in its kind of wrapper, fillings, and cooking technique. Such easy-to-do dish is popular among parties as it is a great finger food, as well as a snack.
Originating from China, lumpia, originally called lunpia, was brought to the Philippines by immigrants from Fujian province. One can make its filling up to four hours ahead. To keep the wrapper together, egg whites can be used as paste. Uncooked rolled lumpia can even be stored for one month, given the refrigerated condition. Lumpia is best served as soon as it is finished. A variety of sauce can go with it, but it is best combined with sweet and sour sauce; on some occasions, banana ketchup is preferred.
With the recipe below, try Chef Boy Logro’s version of lumpia, and you might find yourself rolling up a dozen of this addicting spring rolls!
- 1 pack Lumpia wrapper, cut into rectangles
- ½ cup Slurry
- Oil for frying
- 1 cup UFC Banana Ketchup
- 15pcs Nori wrapper, squares
- 500g Ground pork
- ½ cup Spring onion, chopped
- ¼ cup Chinese wine
- Salt and pepper to taste
- ½ cup Carrots, grated
- 1 pc red onion, chopped
- 1 ½ tsp sesame oil
- 1 pc egg, beaten
- In a bowl, season the pork with salt, pepper, chinese wine, sesame oil, egg, onion, carrots and spring onion. Set aside.
- Assemble the lumpia by placing 2-3 tbsp of pork mixture into the lumpia then top with nori.
- Then fold into triangles and seal with slurry.
- Deep fry until golden and serve with UFC Banana Ketchup.