I just love Fried Lumpia. The gastronomic sensation of having crispy fried lumpia dipped in vinegar garlic sauce always makes me salivate just with the thought. Be it filled with meat, vegetable or mix of both, its always an enjoyable treat of munching fried lumpia. Usually its a mixture of ground meat and vegetables when we make lumpia, but at times if we made a big batch of pancit molo filling then it also makes a good fried lumpia. Fishes like bangus and tilapia also makes delicious lumpia filling.
Here's a basic Fried Lumpia recipe
- 1/2 kilo ground pork or beef
- 1 cup togue (monggo sprouts)
- 1 cup julienned (thin strips) carrots
- 1 cup julienned (thin strips) baguio beans
- 5 big cloves of garlic, minced
- 1 big onion, minced
- Soy Sauce
- Spring Roll wrapper
- Cooking oil (enough for deep frying 3-4 cups )
- Vinegar and crushed garlic as dip
How to make Fried Lumpia
- In a heated wok or pan, place ground meat and cook for 2-3 minutes.
- Sauté-in garlic and onions.
- Put-in the monggo sprouts and cook for 2 minutes.
- Add the carrots and Baguio beans and cook for 1 to 2 minutes.
- Season with salt, pepper and soy sauce to your desired flavor
- Remove from the pan and let cool.
- Wrap the cooked vegetable in spring roll (lumpia) wrapper.
- In a deep fryer or pan, heat oil until hot enough.
- Deep fry the wrapped lumpia until the the wrapper turns golden brown. Cook in batches like 4-5 pieces at a time depending on size of your pan to maintain the hot oil temperature.
- Remove from the fryer and place in a collander to let the oil dip. You can also use a plate or any container lined with paper towel to absorb excess oils.
- Serve with vinegar and crushed garlic dip. Sweet and chili sauce or tomato catsup also makes good dips.