Background and History
Filipino Lumpia, a beloved and versatile dish, reflects the influence of Chinese culinary traditions on Filipino cuisine. These spring rolls, known for their crispy exterior and savory fillings, have evolved into a staple at Filipino gatherings, symbolizing the fusion of flavors and the warmth of communal dining.
For the Filling:
1 pound ground pork or chicken
1 cup finely chopped carrots
1 cup jicama (singkamas), julienned
1 cup green beans, thinly sliced
1 cup cabbage, shredded
1 cup onion, finely chopped
4 cloves garlic, minced
1/4 cup soy sauce
Salt and pepper to taste
For the Lumpia Wrapper:
Lumpia wrappers (spring roll wrappers)
- Cooking oil
In a large skillet, sauté garlic and onions until fragrant.
Add ground pork or chicken and cook until browned.
Stir in soy sauce, carrots, jicama, green beans, cabbage, salt, and pepper. Cook until vegetables are tender.
Lay a lumpia wrapper on a flat surface.
Spoon a portion of the filling onto the wrapper.
Fold the sides of the wrapper over the filling, then roll tightly.
Sealing the Edges
Use a mixture of water and flour to seal the edges of the lumpia.
Heat cooking oil in a deep pan.
Fry lumpia until golden brown and crispy.
Note: Nutritional information may vary based on specific ingredients and serving sizes.
Calories: Approximately 100 per lumpia
Serve with a side of sweet and sour sauce or banana ketchup for dipping.
Lumpia can be made in advance and frozen before frying for quick snacks or meals.
Be cautious of soy allergies, especially in the soy sauce used. Ensure there are no allergies to other ingredients such as jicama, carrots, or any specific protein used.