This is one of the most requested appetizers from family and friends! Crunchy, and super delicious Filipino spring rolls called Lumpia. I owe a lot of my Filipino childhood friends for teaching me how to make these delicious spring rolls. They seem time-consuming, but once you get the hang of it, you’ll be able to whip these up in no time. The ingredients can be customized to your taste, which makes this recipe SUPER inexpensive to make. Once you make them, trust me, you will not be able to eat just one!
DON’T FORGET THE DIPPING SAUCE!
Let’s get rolling!
- 1 pound Ground beef, not cooked
- 1 package Spring roll wraps
- 1/2 cup Carrot, shredded diced
- 1/2 cup Celery, shredded or diced
- 1 whole Onion, if onion is large, reduce to 1/2 instead of whole
- 2 cloves Garlic, diced
- 1 small bowl Water, to help seal lumpia
- 2 cups Vegetable oil, for frying
Seasoning (to taste)
- 1 teaspoon Black pepper
- 1 tablespoon Seasoning salt
- 1/2 teaspoon Garlic powder
- 1/2 teaspoon Onion powder
- Cut spring roll wrappers in half (diagonally). Use a pizza cutter or a very sharp knife for this step. Once they are halved, separate each sheet and set to the side to make them easier to grab once you start rolling the lumpia. Place a damp paper towel over the top of wrappers to prevent them from drying out.
- Combine ground beef, and all of the vegetables and seasoning in a large bowl, mix well so that vegetables are evenly distributed.
- Grab one of the spring roll wraps, take about a tablespoon of the mixture and place it on the very edge of the long side of the wrapper.
- Roll upward toward the pointy edge of the wrap, being sure to roll as tight as possible without tearing the wrap.
- Once half-way up, fold the sides in towards the middle.
- Continue rolling all the way up, once an inch is left at the top, wet your fingers with the water and place it on the wrap to help seal it. close the roll and set to the side.
- Continue rolling until all wrappers and meat have been used.
- If serving right away, heat oil on medium heat, and fry them until golden brown, about 10 minutes- turning frequently to cook them evenly.
- MUST HAVE: this sweet chili dipping sauce, it makes the lumpia much more irresistible!
Wrappers do not have to be cut in half, keep them whole and add more meat if you prefer.
Use more or less meat, depending on preference. Recipe tastes great with both ground pork and ground beef combined.
Rolls can be meatless by adding mushrooms and cabbage instead of meat.
Remaining, uncooked lumpia can be stored in a freezer bag and kept frozen up to a month. When you're ready to cook, fry them frozen, no need to thaw.