Filipino Lumpia Deep Fried Pork Spring Rolls Recipes

Steps:

• In a medium bowl, combine the pork with the onion, carrot, garlic, salt, and pepper and mix with your hands until evenly combined. Position 1 spring roll wrapper in front of you like a diamond (so that a point is facing you), and place 1 tablespoon of filling on the diamond's bottom half. Lift the point nearest you and wrap it around the filling. Fold the left and right corners in toward the center, brush the top tip with some of the beaten egg, and continue rolling into a tight cylinder. Transfer to a parchment paper-lined baking sheet and repeat with the remaining wrappers and filling.
• Make the dipping sauce: In a small jar, combine the vinegar, soy sauce, sugar, peppercorns, garlic, and chiles. Shake to mix.
• Pour oil to a depth of 2 inches in a 6-quart Dutch oven, attach a deep-fry thermometer to the side of the pan, and heat to 350°. Working in batches, add the spring rolls to the oil and fry until golden brown and the filling is cooked, about 8 minutes. Using a slotted spoon, transfer the lumpia to paper towels to drain. Season with salt and serve while hot with the garlic-chile vinegar sauce.

Steps:

• Place a wok or large skillet over high heat, and pour in 1 tablespoon vegetable oil. Cook pork, stirring frequently, until no pink is showing. Remove pork from pan and set aside. Drain grease from pan, leaving a thin coating. Cook garlic and onion in the same pan for 2 minutes. Stir in the cooked pork, carrots, green onions, and cabbage. Season with pepper, salt, garlic powder, and soy sauce. Remove from heat, and set aside until cool enough to handle.
• Place three heaping tablespoons of the filling diagonally near one corner of each wrapper, leaving a 1 1/2 inch space at both ends. Fold the side along the length of the filling over the filling, tuck in both ends, and roll neatly. Keep the roll tight as you assemble. Moisten the other side of the wrapper with water to seal the edge. Cover the rolls with plastic wrap to retain moisture.
• Heat a heavy skillet over medium heat, add oil to 1/2 inch depth, and heat for 5 minutes. Slide 3 or 4 lumpia into the oil. Fry the rolls for 1 to 2 minutes, until all sides are golden brown. Drain on paper towels. Serve immediately.

Steps:

• Make sure the lumpia wrappers are completely thawed. Lay several out on a clean dry surface and cover with a damp towel. The wrappers are very thin and the edges will dry out quickly.
• In a medium bowl, blend together the ground beef and pork, onion, green pepper and carrot. Place about 2 tablespoons of the meat mixture along the center of the wrapper. The filling should be no bigger around than your thumb or the wrapper will burn before the meat is cooked. Fold one edge of the wrapper over to the other. Fold the outer edges in slightly, then continue to roll into a cylinder. Wet your finger, and moisten the edge to seal. Repeat with the remaining wrappers and filling, keeping finished lumpias covered to prevent drying. This is a good time to recruit a friend or loved one to make the job less repetitive!!
• Heat oil in a 9 inch skillet at medium to medium high heat until oil is 365 to 375 degrees F (170 to 175 degrees C) Fry 3-4 lumpia at a time. It should only take about 2-3 minutes for each side. The lumpia will be nicely browned when done. Drain on paper towels.
• You can cut each lumpia into thirds for parties, if you like. In the Philippines, lumpia was eaten with banana ketchup, but I've never seen it sold in America.

Steps:

• Mix the ground pork, shrimp, onion, carrots, green onions, soy sauce, salt, pepper, and MSG in a bowl until well combined.
• Pull a wrapper off the stack, and cover the remaining wrappers with a damp cloth. Place the wrapper on a work surface. Place a thin line, about the width of your little finger, across one side of the wrapper, 1/2 inch from the edge of the wrapper. Roll the wrapper tightly around the filling, and seal the edges with egg white. Repeat making rolls with the remaining wrappers and filling, and cut the rolls into thirds.
• Heat the oil in a heavy pan or deep fryer to 375 degrees F (190 degrees C). Deep-fry 3 or 4 lumpia at a time, turning once, until the rolls float and turn golden brown, about 3 minutes. Serve hot.

Steps:

• In a large bowl, combine pork, garlic, onion, carrot, celery, soy sauce, egg, salt and pepper. Carefully separate the wrappers. To prevent them from drying out as you work, keep a barely damp paper towel over the unused wrappers.
• Lay one wrapper on clean surface. Place 1 heaping tablespoon of the filling diagonally near one corner of the wrapper and gently push the filling into about 4-inch log, leaving a 1½ inch space at both ends. Fold the side nearest to you over the filling, then fold in both sides and roll neatly and tight. Moisten the other side of the wrapper with beaten egg white to seal the edge. Cover the rolls with plastic wrap to retain moisture. Repeat with remaining wrappers. At this point, lumpia can be frozen until ready to use.
• In a deep pan, add the oil to about 1-inch depth and heat to 350°F Make sure the oil is hot enough before adding the wrappers by testing the edge of one. If it sizzles and bubbles, then the oil is ready. Carefully slide the lumpia, a few at a time, into the oil and fry until crispy and golden brown on all sides, 3 to 5 minutes total. Do not overcrowd pan during frying. Remove from oil and drain on paper towels. Ensure that oil is back to 350 degrees before frying the next batch. Serve hot with sweet and sour sauce or other sauce of your choice. Enjoy!