Ground pork, shrimp, crunchy vegetables, and aromatics are wrapped in a paper-thin shell, and deep-fried until shatteringly crisp.
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00:00What's up folks, it's Brooke in the Delish Kitchen studios, getting ready to make my
00:03favorite Filipino appetizer, the aromatic, crazy crisp, sweet chili sauce dip vehicle
00:11that is lumpia.
00:13Every East Asian country has their own version of a fried spring roll, but there's something
00:17about lumpia that makes them a little bit extra special.
00:20Stick around and I'll walk you through how to get these golden brown beauties perfectly
00:24done at home.
00:25Lumpia is a Filipino delicacy, might be a strong word, but I would call it a delicacy
00:30because I freaking love lumpia.
00:32They're typically made with pork, vegetables, aromatics, and wrapped in a really paper thin
00:36shell then deep fried until they're shatteringly crisp.
00:40The best thing about this lumpia recipe, other than how good it tastes of course, is that
00:44the filling comes together super quickly in a food processor.
00:48To get started on this filling, first we're going to put our peeled and coarsely chopped
00:52carrot into the food processor.
00:54We're going to pulse that about 10 seconds until the texture is like confetti.
00:58Then we're going to add our chopped onion, our cabbage, water chestnuts, mung bean sprouts,
01:05and scallions.
01:06We're going to pulse that until it's all finely chopped.
01:09It'll take about 10 to 15 seconds to get everything all chopped, small, and incorporated.
01:13The mung bean sprouts, cabbage, and water chestnuts add texture and moisture.
01:18The only thing worse than a bland lumpia is a dry and bland lumpia, we don't want that.
01:23Once we get all of our veggies finely chopped in the food processor, we're going to transfer
01:27them to a mesh sieve just to press out any excess water.
01:31We do want some moisture in the filling, but we don't want it to be like over logged with
01:35moisture.
01:36Finally, we're going to transfer that whole mixture to a large bowl.
01:39Without wiping out this food processor, we're going to add half a pound of shrimp.
01:43We're just going to pulse that about 7 to 10 times until it's finely ground.
01:48You want it to be about the same size and texture as the ground pork that we have.
01:51Once we're done grinding the shrimp, we're going to add it to the bowl with our ground
01:54up vegetables.
01:55And then to that same bowl, we're going to add ground pork, couple cloves of grated garlic,
02:00some grated ginger, some Shaoxing wine, some soy sauce, salt, sesame oil, a little bit
02:06of MSG, and some white pepper.
02:09Our filling is going to be completely raw so that when we roll it into the lumpia wrapper
02:12and fry it, it cooks all at once.
02:15So there's no need to cook the filling in advance.
02:17One thing to note about the wrapper that you're going to use for lumpia is that you
02:21cannot use an egg roll wrapper.
02:25Please do not just go get whatever wrapper you would use to make egg rolls to make these
02:28lumpia.
02:29It will not come out right.
02:30Make sure the package says spring roll shell, okay?
02:33You don't want an egg roll wrapper.
02:35Egg roll wrappers typically have a little bit of vinegar in the dough which causes the
02:39shell to puff up and get those bubbles that you know from egg rolls.
02:43Spring rolls don't have that surface.
02:45They have a nice, smooth, even, clean surface.
02:48Unlike egg rolls that tend to get a little bit lumpy and bumpy.
02:51Spring rolls are smooth and clean and straight lines and not bumpy.
02:56Don't get egg roll wrappers, okay?
02:57Please.
02:58I don't know how to stress that enough.
02:59Lumpia are a little bit different than regular spring rolls because of how they're wrapped.
03:04I think that's what makes them the most identifiable.
03:06There's typically one end that's left open and that gives the oil a chance to get in
03:10the roll and fry everything from the inside out, making everything super duper crispy.
03:16You could wrap them like a standard spring roll, but I find that when I wrap them with
03:19the open end, they're a little bit more easy to readily identify as lumpia.
03:24We've got about 14 spring roll sheets here.
03:26I'm going to cut them in half on a diagonal so that we end up with 28 pieces total.
03:31While we're working to fill each of these spring rolls, I'm going to keep them covered
03:35with a damp cloth just so that they don't dry out.
03:38Position your wrapper so that the longest edge is perpendicular to the edge of your
03:43cutting board and you're going to take about a tablespoon and a half of filling right in
03:48the middle.
03:49Don't be afraid to get in there with your fingers.
03:52You're going to bring this bottom point of the triangle about halfway up and just start
03:57to help form it into a little roll shape.
03:59Give it about a half a roll, one and a half rolls, and then we're going to help seal the
04:05edge of this with a little bit of egg wash.
04:07This is just one egg and two tablespoons of water beaten together and this will make the
04:12edges of the wrapper sticky enough to hold while it's frying.
04:15I'm going to bring that bottom point in and then continue the roll all the way up.
04:22Then you have the one open end and you have the one closed end.
04:25To fry these lumpia, we're going to need a large skillet and we're going to fill it with
04:29about three cups of oil.
04:30You don't need a ton of oil for lumpia since they are on the smaller side.
04:34You'll be able to flip them while they're cooking to make sure they cook all the way
04:37around, but the best way to go is with a skillet instead of like a really deep pot that's full
04:42of oil.
04:43And this is easier to clean up too.
04:44The oil is at about 350 degrees, so we're going to drop the lumpia in batches.
04:48You definitely don't want to put all these in at once and they're going to cook for about
04:51three to four minutes.
04:53Since this oil is on the shallow side, make sure you're taking time to flip the lumpia
04:57so that they cook evenly on both sides.
04:59One important thing to remember when you're frying really anything in batches is not to
05:03overcrowd the pot.
05:05Overcrowding the pot will cause the oil temperature to drop super duper low and it's going to
05:09take a long time to get that temperature back up.
05:11If the oil temperature is too low, you'll end up with fried things that are just completely
05:15oil logged and not very appetizing.
05:28I have such a deep and abiding love for little fried things.
05:32And these lumpia fall perfectly into that category.
05:35And I think I wanted to develop this recipe because I've been on a hunt for a really long
05:38time for the crispiest spring roll that I can find, but I just had to make it myself
05:42and I found it.
05:43Uh, it's time to taste.
05:51That is the crispiest spring roll in all the land.
05:54The fact that all this came together in a food processor makes me that much more proud
05:57of myself because the effort was so minimal, but the flavor is huge.
06:03There's that ginger and the garlic and the scallion, the pork and the shrimp.
06:07I can taste everything separately, but it's all so cohesive.
06:10Also, since we spent that extra bit of time adding a little bit of MSG, a little bit of
06:15Shaoxing wine, it's very well balanced.
06:17Oh yeah.
06:20I have no notes for myself.
06:24Another great thing about these lumpia is that they're super easy to make in advance.
06:28You can just roll them all up into their little wrappers, freeze them in a single layer, and
06:32then when you're ready, take them out of the freezer and drop them right into the hot oil.
06:36No need to thaw them out.
06:38They'll take about four or five minutes to cook instead of three to four, but they'll
06:41be just as good as if you made them the same day.
06:44They're super easy for appetizers, for a late night snack, for after school snack, for honestly
06:49whenever you're in the mood for something fried and delicious.
06:52And if you're looking for more delicious, easy, deep fried appetizers just like this
06:55one, keep it right here at Delish.com.