Filipino Spring Rolls: Lumpia

These traditional Filipino crispy spring rolls are a welcome appetizer or side dish.

Ingredients


Filipino Spring Rolls

Dipping Sauce

  • ½ cup ketchup, or Thai Sweet Chili Sauce*
  • 1 clove garlic, finely minced
  • 1 teaspoon Sriracha or Sambal Oelek, more to taste for extra heat*
  • ¼ teaspoon cider or red wine vinegar

The Lumpia

  • 1 pound ground turkey
  • 1 medium onion (275 grams), finely diced
  • ½ cup finely diced carrots (71 grams)
  • ½ cup finely diced celery (42 grams)
  • 2 cloves garlic, minced
  • 1 tablespoon low sodium soy sauce
  • ¼ teaspoon finely grated lemon zest
  • ½ teaspoon salt, more to taste
  • ¼ teaspoon black pepper, more to taste
  • 1 tablespoon plus ½ cup canola oil
  • 50 (5- by 5-inch) spring roll wrappers
  • 1 large egg
  • 1 tablespoon water

Instructions

Make the dipping sauce:

  1. Whisk the sauce ingredients in a bowl and set aside.

Make the lumpia filling:

  1. Combine the ground meat, onion, carrots, celery, garlic, soy sauce, and lemon zest in a bowl.
  2. Using your hands, or using a stand mixer fitted with the paddle attachment, mix well.
  3. Add salt and pepper and mix well again.

Test the filling:

  1. Pour 1 tablespoon oil into a small skillet set over high heat.
  2. Scoop out about 1 teaspoon of the filling mixture and fry in the hot oil until cooked through.
  3. Taste for seasoning, and adjust if needed.

Make the egg wash:

  1. Whisk together the egg and water in a bowl.

Make the lumpia:

  1. One at a time, place a spring roll wrapper on a work surface, arranging it in a diamond shape with points at the top and bottom, right and left.
  2. Spread 1 heaping tablespoon of the filling in the center of the wrapper.
  3. Take the bottom corner of the wrapper and fold it up to cover the filling.
  4. Fold in the left and right corners.
  5. Roll up the lumpia from the bottom, and seal by brushing the top corner with the egg and water mixture.
  6. Pour ½ cup oil into a heavy skillet or deep-fryer and set over moderately high heat until the oil registers 375°F.
  7. Add 3 or 4 lumpia at a time, making sure that you don’t crowd them, and fry for about 4 minutes, seam side down . Turn once and fry an additional 2 minutes.
  8. Remove and drain on wire racks or paper towels. Serve warm or hot with the dipping sauce.

Kitchen Tips

*Spring Home brand spring roll wrappers, Thai sweet chili sauce, sambal oelek and sriracha are readily available at Asian markets, most well stocked health food stores and numerous stores online. Chef Victor suggests substituting water alone for the egg and water mixture to make the dish egg free.

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