Lumpia is a traditional dish that is the Philippines’ version of egg rolls. I saw online that this dish is recommended as an appetizer or a side dish. We love lumpia as a dinner so I don’t care what they say – we fry these babies up, serve them with veggies and a side of rice – and dinner’s done. Lumpia is so tasty that we make up a whole mess at one time and save 1/2 of them for another dinner . . . in the very near future.
2 packages Refrigerated Lumpia Wrappers (I’ve had horrible luck with the lumpia wrappers at our store lately so I’ve been using egg roll wrappers until I find a better quality of lumpia wrapper)
1 lb ground beef (you can also substitute with ground pork or do 1/2 and 1/2 of each)
1/2 onion, chopped
2 cloves Garlic, minced
1 carrot, chopped (Fly Guy hates carrots – with a passion – and will refuse to eat anything with tell-tale orange chunks. What do I do? I’m sneaky. I’ve found a TON of different ways that I can sneak pureed, baby food carrots into meals and he has no clue. Shhh! What he doesn’t know is actually good for him!)
1 celery, chopped
1/3-1/2 of a small head of green cabbage
Fresh Bean Sprouts
-While the meat is browning, chop up the cabbage. If you have a blender, you can do a “wet chop” method to get a grated consistency in seconds:
-Pulse your blender on ‘High’ for 2 second bursts. It should only take 2-3 before your cabbage is completely shredded.
-Add soy sauce to taste. (Usually a couple of tablespoons.)
-Pour vegetable oil into a small cast iron pan until it is about 1″ deep. Begin heating on medium-low heat.
-To get a finer texture that makes the lumpia easier to roll, I recommend putting this mixture through your food processor/blender at a low speed briefly. I usually do this in about 3 batches so it doesn’t get bogged down. You don’t want it to be pureed but you want the larger chunks to be broken into small pieces.
-At this point, add bean sprouts. I don’t have a picture of this because I completely forgot to add them!! Sorry!
-Fill and wrap the lumpia wrappers. If you don’t know how, here’s a small tutorial:
-Set the lumpia (egg roll) wrapper on the plate in front of you so that it looks like a diamond. Put a small amount of meat mixture (about 2 Tbs.) on the bottom third of the diamond in a line. Do NOT put too much on or it will be very hard to roll up.
-Dip your finger into the bowl of water and wet the inside of the top part of the diamond before rolling the rest of the way up. Water acts as a “glue” between the layers of pasta and seals the flap down.
-Flip and fry for another 3 minutes or until the other side is browned.
-Remove from the oil onto a plate lined with paper towels. Repeat the steps for as many lumpia as you desire for that meal. Do NOT cook them all if you’re not planning on eating them all immediately. More on that below.
-If you are planning on saving some, place the rolls in an airtight bag and seal and then place in the freezer – UNCOOKED. Fried food doesn’t store well.
You’ll notice that you’ll have some wrappers left over after you’ve finished up your meat filling. Being the sugar hound that I am, I decided to make a fun little dessert! I love apple pie and almost always have apples on hand so here’s the easy Fried Apple Pie “Lumpia” that I came up with.
1-2 apples, I prefer Gala or Johnagold
2 Tbs sugar (plus some extra for rolling at the end)
1/2 tsp cinnamon (I adore cinnamon too so I really toss a bunch in but for those who like measuring it out, I’d start with 1/2 tsp and go from there.)
Leftover lumpia/egg roll wrappers
-We’re assuming that you’ve got oil hot from cooking lumpia for dinner. Keep it on medium low while you whip up dessert rolls.
-Finely chop up your apples.
-Add 2 Tbs. sugar and the cinnamon and mix well.
-Fill the rolls just like you did with the lumpia (directions above).
-Fry on both sides until golden brown.