Thin, crackling spring rolls filled with seasoned ground pork, carrot, onion and garlic, fried golden and served with sweet chili sauce. Makes about 40.
No Filipino party is complete without a platter of lumpia. These are the slim Shanghai style, rolled tight with a savory pork filling and fried until they shatter.
Roll them ahead and freeze them on a tray; they fry straight from the freezer.
Ingredients
Filling
1 pound ground pork
1 carrot, finely grated
1 small onion, finely minced
4 cloves garlic, minced
2 green onions, finely chopped
1 egg
1 tablespoon soy sauce
1 teaspoon kosher salt
1/2 teaspoon black pepper
Rolling and frying
20 spring roll wrappers (8-inch), cut in half
1 egg white or a little water, for sealing
Vegetable oil, for frying
Sweet chili sauce, for dipping
Instructions
Mix the filling. Mix the pork, carrot, onion, garlic, green onions, egg, soy sauce, salt and pepper until well combined.
Roll. Lay a half wrapper with a cut edge toward you. Spread about 1 tablespoon filling in a thin log along the edge, fold in the sides and roll up tightly. Seal the end with egg white.
Heat the oil. Heat 1 inch of oil in a heavy pan to 350°F.
Fry. Fry the lumpia in batches, turning, 4 to 5 minutes, until deep golden and the filling reaches 160°F. Drain on a rack.
Serve. Serve hot with sweet chili sauce.
Nutrition per serving (estimated)
240Calories
17 gCarbohydrates
1 gFiber
16 gNet carbs
13 gProtein
13 gFat
Estimated per serving, based on 8 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included. Brands and portion sizes change the numbers.
