Ingredients
Scale
Filling
- 1 carrot, diced into 2 to 3 cm pieces
- 1 celery stalk, diced into 2 to 3 cm pieces
- 1/2 red onion, diced
- 500 g (1.1 lb) pork mince
- 1 tsp chicken powder
- 2 tbsp oyster sauce
- 1 tbsp sesame oil
- 1/2 tbsp garlic powder
- 1 tsp Yum Yum umami seasoning (or MSG)
- 2 tbsp cornstarch
To Roll and Fry
- 20 lumpia wrappers
- 1 tbsp cornstarch
- 1 tbsp water
- Oil, for deep frying
Instructions
- Add the diced carrot, celery and red onion to a blender or food processor and blend until finely minced.
- Place the pork mince into a large bowl, then add the finely minced vegetables.
- Add the chicken powder, oyster sauce, sesame oil, garlic powder, Yum Yum umami seasoning and cornstarch.
- Mix until the filling is evenly combined.
- Separate the lumpia wrappers one sheet at a time.
- Place a thin line of pork filling across one end of the wrapper, spreading it almost from edge to edge.
- Roll the wrapper tightly around the filling. Brush the end with the cornstarch slurry, then continue rolling to seal.
- Repeat with the remaining filling and wrappers.
- Cut each long lumpia roll into 3 smaller pieces.
- Heat oil in a wok or deep fryer over medium high heat.
- Carefully add the lumpia in batches and fry until golden brown and crispy and the pork filling is cooked through.
- Remove from the oil and drain well. Serve immediately while hot and crispy with your favourite dipping sauce.
Notes
- Fry one test piece and taste it before committing the whole batch, since raw pork cannot be tasted for seasoning.
- Uncooked lumpia freeze for up to three months. Fry from frozen and add an extra minute.
- Drain on a wire rack rather than paper towel so the bottoms stay crisp.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Starters
- Method: Deep Fry
- Cuisine: Filipino
Nutrition
- Serving Size: 10 pieces