Iiiiit’s (vegetable lumpia) party time!
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!
- 1/2 lb pork
- 2 carrots medium
- 2 lbs fresh green beans
- 16 oz bean sprouts
- 5 cloves garlic
- 1/4 onion yellow
- 1/4 lb shrimp cooked , heads, tails, shells removed (optional)
- 1 celery stalk
- spring roll wrappers premade
- 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.
- Drain on a plate lined with paper towels
- Enjoy with dipping sauce of your choice!
all images credit to Jenno