A lumpia is a form of Chinese spring roll – or egg roll – widely consumed in Indonesia and the Philippines. The deep-fried savoury snack is made of thin crepe pastry skin called “lumpia wrapper” encasing a mixture of fillings, which usually consists of chopped vegetables (carrots, cabbages, green beans, bamboo shoots and leeks) or sometimes also minced meat (chicken, shrimp, pork or beef).
Usually served as an appetizer or a starter, the Filipino Lumpia has found its way from the streets of South-East Asia into international kitchens all across the world. In the Netherlands and Belgium, it is spelled loempia, which is the old Indonesian spelling for lumpia and has also become the generic name for “spring roll” in Dutch and French. Follow the recipe for a pork lumpia below and bite into this delicious and crunchy snack.
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Print Recipe Filipino Lumpia
Filipino street-style fried egg rolls.
Combine all ingredients except for the eggs in a bowl, and mix with your hands. Cover this filling and let it sit in the fridge for an hour (or up to 24 hours) before wrapping.
Open the lumpia wrappers and cut in half to form rectangular strips or in quarters to make bite size rolls. If you are using spring roll wrappers, you can cut them in half or leave them the bigger size.
Carefully peel the wrappers apart and place about a tablespoon of filling on each one. Roll them according to your preference and then dip your finger in the beaten egg and seal the edges. Set the rolls aside until ready to cook.
In a small saucepan, heat about 2 inches of oil over medium high. Once the oil is hot, use tongs to place a few rolls in the oil at a time. Let cook for about a minute on one side and then turn to cook the other. When they are lightly golden brown, remove from the oil and place on a paper towel covered plate.
Serve with dipping sauces of your choice.