Lumpia (Philippines)



  • 1 pack of square wontons
  • 1/2 small onion, finely chopped
  • 2 cloves of minced garlic
  • 0,11 lbs chopped bok choy (optional)
  • 0,154 lbs chopped carrots (optional)
  • 0,154 lbs soy sauce
  • 1 tablespoon rice wine vinegar
  • 2 teaspoons of black pepper
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 pound meat
  • Vegetable oil as needed


Make the lumpia filling by placing all the chopped vegetables, soy sauce, rice vinegar, black pepper, salt and sugar in a medium bowl. Mix well to mix and then add the meat. Stir to ensure all ingredients are evenly combined. Partially cook the filling. To do this, lightly fry the meat mixture in a pan over medium heat until golden brown, about 6 to 7 minutes. (You don't need to add oil to the pan.) Set aside to cool. When cool, go to step 2.

Unwrap the wonton wrap and set up the workstation using a cutting board or other clean surface to assemble. To make the roll, put a very small amount of filling (about 2 teaspoons) on the far left side of the wonton wrapper and roll it tightly towards you. Cover the rolled end by brushing the wrap with water and pressing down. Keep wrapping until you run out of filling.

Heat a large skillet over medium heat and coat the pan with vegetable oil (about 2 tablespoons or more, depending on the size of your pan). When the oil is hot, put 6 to 7 rolls in the pan. Be careful not to overfill the pan. If you haven't already cooked the stuffing, cook the lumpia for about 4 to 6 minutes on one side before turning it over to the other side. If partially cooked, it should be cooked for 2 to 3 minutes. The side to be cooked should be golden brown and crispy. After flipping, add more oil if needed and cook for another 4 to 5 minutes or until golden brown and crispy.

Serve with a dipping sauce of your choice. You can use a pre-made sweet and sour sauce or a simple sauce made with soy sauce, vinegar, and minced garlic.

ENJOY YOUR MEAL


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