Skip to main content

Fried Lumpia




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.


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
Ingredients
  • 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
  • Salt
  • Pepper
  • Soy Sauce
  • Spring Roll wrapper
  • Cooking oil for frying
  • Vinegar and crushed garlic as dip, suggestion
How to make Fried Lumpia
  1. In a heated wok or pan, place ground meat and cook for 2-3 minutes. Sauté-in garlic and onions.
  2. Put-in the monggo sprouts and cook for 2 minutes. Add the carrots and Baguio beans and cook for 1 to 2 minutes.
  3. Season with salt, pepper and soy sauce to your desired flavor. Remove and let cool.
  4. Wrap the cooked vegetables in spring roll (lumpia) wrapper.
  5. Fry until the the wrapper turns golden brown. 
  6. 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.
  7. Serve with vinegar and crushed garlic dip. Sweet and chili sauce or tomato catsup also makes good dips.

The measurements and ingredients are just guides for you can always adjust to your own. Instead of meat, you can also use canned tuna for a "healthier" version. You can have an all veggie lumpia too and use singkamas, squash and other vegetables.

Be it filled with meat, vegetable or mix of both, it's always an enjoyable treat to munch a crunchy fried lumpia with your favorite dip!


Labels:

Popular posts from this blog

Cassava Cake

Cassava cake is among the most popular Pinoy native delicacies. In Iloilo, one can find it in the stalls insides malls and groceries in ready to go boxes or in bite size pieces ready to satisfy one's cravings. But it is also easy to prepare as the ingredients can be mostly found in the wet market or even grocery stores. Here's a simple cassava cake recipe:
CLICK FOR MORE INFO or RECIPE...

Valenciana

Ilonggos really love valenciana because most if not all have grown accustomed of having it in almost all occasions like fiesta, brithdays, reunions and all other occasions thus I love calling it as the "occasional dish".   Basically, " go, grow and glow " dish, it has the carbohydrates, protein and vitamins and minerals in just one spoonful. And it can come in its simplest form with just malagkit rice, pork, chorizo and bell peppers to some fancy with additions like raisins, peas, chicken, hardboiled egg (just garnish though), etc.  Here's the recipe for Valenciana Ingredients 3 cups Glutinous Rice ( malagkit ) 2 cups Pork, sliced 1 cup Pork, Beef or Chicken  Liver, sliced 2-3 pieces Chinese sausage, sliced 2-3 large red bell peppers, sliced lengthwise 1 cup Green Peas 3 small boxes Raisins 2 pcs.Onion, chopped 4 cloves garlic, crushed salt and ground pepper to taste  2 pcs. pork/chicken bouillon/broth cube
CLICK FOR MORE INFO or RECIPE...

Rice Puto with Gata

Puto is among the most popular Filipino native delicacies . On it's own, it's one delicious snack but also eaten with dinuguan or in Iloilo, with a bowl of hot batchoy .  It comes in many forms and in many variants, the simplest of which is just plain and simple rice puto.  Here's a very simple recipe for Rice Puto with Gata
CLICK FOR MORE INFO or RECIPE...