Description
Lumpia is a traditional Filipino spring roll filled with a savory mixture of ground beef, pork, and fresh vegetables, wrapped in thin lumpia wrappers and fried to a golden crisp. This recipe yields a large batch, perfect for parties or family gatherings, with a juicy and flavorful filling simmered in chicken broth and seasoned to perfection.
Ingredients
Scale
For the Filling
- 2 Tablespoons vegetable oil or olive oil
- 5 garlic cloves, minced
- ½ cup finely diced yellow onions
- 1 pound ground beef
- 1 pound ground pork
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 Tablespoon soy sauce
- 1 can (14.5 ounce) chicken broth (about 2 cups)
- 1 large Russet potato, peeled and finely diced
- 1 cup finely diced carrots
- 3 teaspoons Johnny’s Seasoning Salt
- 1 cup thinly sliced green beans
- 1 cup finely chopped green cabbage
- ½ cup celery, finely chopped
For Wrapping and Frying
- 35–45 frozen Lumpia wrappers
- Vegetable oil, for frying (enough for 1 inch deep in skillet)
Instructions
- Prepare the Filling: Heat 2 tablespoons of oil in a skillet over medium heat. Once hot, add the minced garlic and diced onions, sautéing for 2 to 3 minutes until onions are translucent and fragrant.
- Brown the Meats: Add ground beef and ground pork to the skillet along with kosher salt, black pepper, and soy sauce. Cook, breaking up the meat and stirring occasionally, until the beef is thoroughly browned.
- Add Broth and Vegetables: Drain excess oil from the pan, then pour in the chicken broth. Bring to a boil. Add the diced potatoes and carrots, sprinkle with Johnny’s Seasoning Salt, and reduce heat to simmer for 5 to 10 minutes until vegetables begin to soften.
- Finish the Filling: Stir in the sliced green beans, chopped cabbage, and celery. Simmer for an additional 5 minutes so the vegetables are slightly crisp but cooked. Remove from heat and drain off any excess liquid and fat. Let the filling cool to room temperature before assembling.
- Prepare Wrappers: Carefully separate the frozen lumpia wrappers, making sure not to tear them. Keep them covered under a damp cloth or plastic wrap to prevent drying out as you work.
- Assemble Lumpia: Place one heaping tablespoon of the cooled filling diagonally near one corner of a wrapper, leaving about 1.5 inches of space at the edges. Fold the wrapper side over the filling, tuck in both ends tightly, then roll the wrapper snugly. Moisten the final edge with water to seal the roll completely.
- Fry or Freeze Lumpia: If frying immediately, cover assembled lumpia with plastic wrap or a moist towel. Heat vegetable oil in a skillet to a depth of about 1 inch over medium heat and warm for 5 to 10 minutes. Fry lumpia rolls for 3 to 4 minutes on each side, turning to ensure an even golden browning. Remove and drain on a wire rack placed over a baking sheet to catch excess oil.
- Freezing Option: To freeze, place lumpia in a freezer-safe resealable bag with plastic wrap or parchment paper between layers to prevent sticking. Store in the freezer for up to 2 months. When ready to eat, fry directly from frozen without thawing, adjusting fry time as needed to ensure they are heated through and crisp.
Notes
- Lumpia wrappers can dry out quickly; keep them covered with a damp towel while working.
- Johnny’s Seasoning Salt adds a distinct savory flavor; you can substitute with a mix of garlic powder, onion powder, and salt if unavailable.
- For a leaner version, use only ground pork or ground turkey instead of both beef and pork.
- Ensure the filling has cooled completely before wrapping to avoid tearing the wrappers.
- Frying oil temperature should be medium heat to avoid burning the wrappers before the filling is cooked.
- If preferred, bake lumpia at 400°F (200°C) for 15-20 minutes turning once for a healthier alternative, though frying is traditional.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Filipino
