Lumpia, one of the world's most loved appetizer. I'm surprised I've never written a post about it! Lumpia comes in different names, forms, techniques, and taste. For this, I'm just going to go over the very basic kind of lumpia, pork flavored. Even though I love my pork lumpia. I prefer the fried vegetable kind. I'm a sucker for fried vegetable lumpia dipped in garlic infused vinegar. Ooohhh, salivating!
When my husband and I were stationed in Okinawa, lumpia was the most requested dish to bring to a BBQ or to any party for that matter. As a matter of fact, lumpia is a staple in most filipino parties as well as rice and pancit. They just go hand in hand together. Most of the time sauces are accompanied with lumpia. One of the favorites are sweet and sour sauce. I actually grew up dipping it in either sweet and sour sauce or garlic infused vinegar. Both are equally tasty in my opinion. Okay, I lied. Sweet and sour sauce is the perfect match.
This recipe is how I've been making them for years. Like I said before, there are different variations. So, play around with the recipe. Add your own touch to the magical lumpia.
When my husband and I were stationed in Okinawa, lumpia was the most requested dish to bring to a BBQ or to any party for that matter. As a matter of fact, lumpia is a staple in most filipino parties as well as rice and pancit. They just go hand in hand together. Most of the time sauces are accompanied with lumpia. One of the favorites are sweet and sour sauce. I actually grew up dipping it in either sweet and sour sauce or garlic infused vinegar. Both are equally tasty in my opinion. Okay, I lied. Sweet and sour sauce is the perfect match.
This recipe is how I've been making them for years. Like I said before, there are different variations. So, play around with the recipe. Add your own touch to the magical lumpia.
RECIPE
Makes 20+ pieces
1 box lumpia wrapper (follow instructions on how to peel, stuff, and roll the wrappers)
1lb ground pork (substitute with ground beef or turkey)
1 cup carrots, julienned
1 can water chestnuts (optional)
1 cup napa cabbage, shredded
1 large onion, diced
4 gloves garlic, minced
2 green onions, diced
1 tsp. salt
1 tsp. pepper
4 tbs. oyster sauce (add more to your taste)
1 tsp. garlic powder (optional)
4-8 cups of cooking oil
You can cut your chopping time if you have a food processor!
Lorie
Makes 20+ pieces
1 box lumpia wrapper (follow instructions on how to peel, stuff, and roll the wrappers)
1lb ground pork (substitute with ground beef or turkey)
1 cup carrots, julienned
1 can water chestnuts (optional)
1 cup napa cabbage, shredded
1 large onion, diced
4 gloves garlic, minced
2 green onions, diced
1 tsp. salt
1 tsp. pepper
4 tbs. oyster sauce (add more to your taste)
1 tsp. garlic powder (optional)
4-8 cups of cooking oil
You can cut your chopping time if you have a food processor!
- Heat 1 tbs. cooking oil in a wok or skillet and cook the ground pork until no longer pink. Drain meat through a strainer to drain the fats out.
- Take all the vegetables, plus optional water chestnuts, and put them through a food processor. Blend for 30 seconds.
- Take the strained ground pork and toss them into the food processor and blend for another 30 seconds.
- Poor contents out of the food processor back into the wok or skillet and season with salt, pepper, and oyster sauce. Optional: add more oyster sauce and garlic powder. Set aside and cool.
- Once the mixture is cool to touch, fill the lumpia wrappers with the stuffing. Follow instructions on the side of the box on how to assemble them. (At this point you can either freeze them or cook right away. Frozen lumpia should keep for about a month or two if stored correctly.)
- Heat up 4-8 cups cooking oil in your deep fryer or frying pot to med. high or 350-375 degrees.
- Fry lumpia until golden brown.
- Enjoy it with your favorite dipping sauce!
Lorie