We’re back on the Filipino party train. There’s always a reason to have a party, right? Birthday? Wedding? Child Birth? Woke up still breathing? Woke up not breathing? Get everyone over for a feast!
And you’re not having a proper feast without lumpia. My Filipino vegetable lumpia recipe is a classic, handed down from Lola to Lola We’ll also be providing a step by step lumpia shanghai recipe since you can’t just have one type of lumpia. Maybe fresh lumpia, too.
You’ll find these similar in style to Chinese egg rolls, but egg rolls are generally fatter with thicker wrappers making these vegetable lumpia much easier to eat too many of.
And we do have a recipe for making your own spring roll wrappers, but this is much simpler, and faster!
Sweet Chili Sauce or garlic and vinegar for dipping
oil for frying
Boil pork, once cooked through, allow to cool thoroughly
Finely mince pork, carrots, green beans, garlic, onion, celery, and shrimp
Remove heads from the bean sprouts
Sautee onions and garlic
Add pork and brown
Add bean sprouts and simmer, covered for 15 minutes
Add the rest of the veggies and cook until softened
Drain the filling in a colander
Place approximately 2 tablespoons of filling in each wrapper. To do this, place the filling near the corners of the wrapper, roll towards the middle, fold in the sides, and then complete the roll. Brush the edges of water to help create a seal
Fry in 325 degree oil in batched for about 3-5 minutes until golden brown.