Ingredients with Measurements:
- 1 lb ground pork
- 1 cup chopped water chestnuts
- 1 cup chopped carrots
- 1 cup chopped green beans
- 1/2 cup chopped onions
- 1/4 cup soy sauce
- 2 tbsp oyster sauce
- 1 tbsp cornstarch
- 1 tsp garlic powder
- 1 tsp black pepper
- 1 pack lumpia wrappers
- Oil for frying
Special equipment needed:
- Large skillet or wok
- Slotted spoon
- Pastry brush
Step-by-step instructions:
1. In a large skillet or wok, cook the ground pork over medium-high heat until browned and cooked through.
2. Add the chopped water chestnuts, carrots, green beans, and onions to the skillet. Cook for 5-7 minutes, or until the vegetables are tender.
3. In a small bowl, mix together the soy sauce, oyster sauce, cornstarch, garlic powder, and black pepper. Pour the mixture over the pork and vegetables in the skillet. Stir to combine and cook for an additional 2-3 minutes, or until the sauce has thickened.
4. Remove the skillet from the heat and let the filling cool for a few minutes.
5. Lay out a lumpia wrapper on a clean work surface. Place a spoonful of the filling in the center of the wrapper.
6. Fold the bottom edge of the wrapper up over the filling, then fold in the sides. Roll the wrapper up tightly, sealing the edges with a bit of water.
7. Repeat with the remaining wrappers and filling.
8. Heat oil in a deep skillet or wok over medium-high heat. Fry the lumpia in batches until golden brown and crispy, about 3-4 minutes per side.
9. Use a slotted spoon to remove the lumpia from the oil and transfer them to a paper towel-lined plate to drain excess oil.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat for cooking the filling and frying the lumpia
Serving size:
Makes approximately 20 lumpia
Nutritional information:
Calories per serving: 180
Fat: 8g
Carbohydrates: 17g
Protein: 10g
Sodium: 400mg
Sugar: 2g
Substitutions for ingredients:
- Ground chicken or turkey can be used instead of pork
- Other vegetables such as cabbage, mushrooms, or bell peppers can be added or substituted
- Hoisin sauce can be used instead of oyster sauce
Variations:
- Add a bit of grated ginger or minced garlic to the filling for extra flavor
- Serve with a dipping sauce made from soy sauce, vinegar, and chili flakes
- Make mini lumpia by using smaller wrappers and less filling
Tips and tricks:
- Make sure the filling is completely cooled before wrapping the lumpia to prevent the wrappers from tearing
- Use a pastry brush to brush a bit of water on the edges of the wrapper to help seal them
- Don't overcrowd the skillet or wok when frying the lumpia to ensure they cook evenly
Storage instructions:
Leftover lumpia can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the lumpia on a baking sheet and bake in a preheated 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
Arrange the lumpia on a platter and garnish with sliced green onions or cilantro.
Garnishes:
Sliced green onions or cilantro
Pairings:
Serve with steamed rice and a side of stir-fried vegetables.
Suggested side dishes:
Steamed rice and stir-fried vegetables
Troubleshooting advice:
- If the lumpia wrappers are tearing, make sure the filling is completely cooled before wrapping and use a bit of water to help seal the edges.
- If the lumpia are not crispy, make sure the oil is hot enough before frying and don't overcrowd the skillet or wok.
Food safety advice:
Make sure the pork is cooked to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
Lumpia is a Filipino dish that is similar to Chinese spring rolls. It is believed to have been introduced to the Philippines by Chinese immigrants.
Flavor profiles:
Savory, slightly sweet, and crispy
Serving suggestions:
Serve as an appetizer or as a main dish with rice and vegetables.
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Region: Philippine