Filipino Lumpia Savory Rolls (Print-Friendly Version)
Crispy Filipino lumpia, stuffed with savory ground meat and vegetables, fried to golden brown perfection.
# What You’ll Need to Make This:
→ Wrappers
01 -
340 g lumpia wrappers, thawed if frozen
→ Filling
02 -
450 g ground beef
03 -
225 g ground pork
04 -
55 g finely chopped onion
05 -
55 g finely chopped green bell pepper
06 -
55 g finely chopped carrot
→ For frying
07 -
950 ml neutral oil for deep frying
# How to Prepare:
01 -
Thaw lumpia wrappers if frozen. Lay several wrappers on a clean, dry surface and cover them with a damp towel to prevent drying.
02 -
Mix ground beef, ground pork, onion, green bell pepper, and carrot thoroughly in a medium mixing bowl.
03 -
Place approximately 30 ml (2 tablespoons) of meat mixture along the centre of each wrapper. Do not overfill to ensure even cooking. Fold one edge over the filling, tuck in the sides, and roll tightly into a cylinder. Moisten the outer edge with water to seal. Keep the rolled lumpia covered with a damp towel to avoid drying.
04 -
Heat oil in a 23 cm skillet over medium to medium-high heat until the temperature reaches 170–175°C. Maintain steady heat for even frying.
05 -
Fry 3 to 4 lumpia at a time, turning until golden brown on all sides, about 2–3 minutes per side. Drain on paper towels to remove excess oil.
06 -
Cut each lumpia into thirds if desired. Serve warm with banana ketchup or preferred dipping sauce.
# Extra Tips:
01 -
To prevent lumpia wrappers from drying, always keep them covered with a damp towel during assembly.
02 -
Do not overstuff wrappers to ensure proper cooking and prevent bursting during frying.
03 -
Fry in small batches to maintain oil temperature and achieve crisp texture.