Lumpia (Fried Filipino Spring Rolls)
Photo: Midori, CC BY-SA 3.0
Lumpia are crisp Filipino spring rolls filled with seasoned ground pork or chicken. The filling gets crunch from chopped water chestnuts and body from eggs mixed straight into the meat. Rolling the wrappers is the slow part, so this recipe has you freeze them overnight and fry them straight from the freezer. That makes a big batch easy to prepare ahead and fry fresh when guests arrive.
Instructions
In a large bowl, mix the meat, water chestnuts, onion, eggs, soy sauce, salt and pepper until evenly combined. Set the bowl aside.
Lay one wrapper on a clean, dry surface with a corner pointing toward you, so it looks like a baseball diamond. Spoon about 1 tablespoon of the filling into the center.
Dip your fingers in a glass of water and lightly wet the corner farthest from you. Fold the corner nearest you over the filling, fold in the two side corners, then roll the wrapper away from your body. The wet corner seals the roll.
Fill and roll the remaining wrappers the same way. Pack the finished rolls into large zip-close plastic bags and freeze them overnight.
Heat the oil in a large saucepan to about 350°F (175°C). It is ready when it shimmers and bubbles lightly around a wooden chopstick dipped into it.
Using tongs, lower the frozen rolls into the hot oil and fry them until brown, about 3 to 4 minutes, turning them so they cook evenly.
Lift the rolls out onto a plate lined with paper towels to drain off excess oil. Serve with sweet and sour sauce.
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