Thursday, January 4, 2018

Lumpia Lessons

Several weeks ago, a friend emailed to ask if I knew where she could buy lumpia. Her son had tried it at a class party before Winter Break and really liked it. I offered to teach him.

Then I realized that I hadn't actually made lumpia since I rolled them with my Grandma Eva...and she died when I was fifteen. Still, she and I had made thousands together, so I figured it was just a matter of reminding myself. My boys and I did a test run. And all went well.

So, last week, Susanna brought her boys over and I gave them lumpia lessons!

They did a great job! Everything was delicious and well-rolled.

Ingredients makes 2 to 3 dozen

  • 1 pound ground pork
  • 1 C diced onions
  • 1 C diced celery
  • 1 C diced carrots
  • 1 C chopped green beans
  • 1 T olive oil
  • lumpia wrappers (I found ours frozen at a local Filipino market - they told me to get the round ones), defrosted and separated
  • water
  • oil for cooking (I used a corn oil)


In a large skillet, heat 1 T olive oil. Add in the onions, celery, and carrots. Cook until the onions are slightly softened and the carrots are fork tender. Stir in the pork and cook until no pink remains. Spoon the filling into a colander - over a bowl - and let drain until nothing drips when you press down on the filling. Now you're ready to roll.

Keep the lumpia wrappers covered so they stay pliable while you roll and have a small bowl of water nearby to seal the lumpia.

Place a lumpia wrapper on a plate. Place about 1-1/2 T of filling on the wrapper. Fold in the edges and roll it as tightly as you can without breaking the wrapper. But, if you happen to tear one, don't worry. Double wrap it and that one will just have extra crispy goodness around it!

Wet the edge of the wrapper and you complete the roll and place the lumpia, seam-side down, while you finish wrapping the rest.

To cook, heat oil in a rimmed skillet. Use tongs to gently lower the lumpia into the hot oil. Turn them as they brown and crisp. Once they are nicely crisped, remove them to a paper towel-lined plate to drain. Move to a serving platter and serve with a dipping sauce of your choice.

I think everyone enjoyed these! And - best yet - my friend said that when they got home, her son was excited to try to make them again on his own. Can't wait to hear how they turn out.

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