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Lumpia

Philippino Appetizer
From Claire McCall - Whiteman AFB, Missouri - 2004
Print Recipe

Ingredients
  

  • 1 package Lumpia wrappers
  • 2 pounds ground pork
  • ½ pound (2 med) onion, finely chopped
  • ½ pound (3 large) carrots, finely chopped
  • 2 eggs
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 cup raisins optional

Instructions
 

  • Break meat up into a large bowl.
  • Add all remaining ingredients, except wrappers; mix thoroughly with hands.
  • Measure large spoonful's (about 2" heap) of meat mixture unto plate before wrapping.
  • Separate wrapper and lay on cutting board, set meat scoop in upper center corner, elongate, roll wrappers from corner to corner on diagonal. With fingertips, brush egg white on last corner of wrapper to seal.
  • Deep fry in vegetable or peanut oil at 350°F for about 10 minutes or until golden brown. Cool and serve.

Notes

Yields 60 wraps.
Serving Ideas: Serve warm or room-temp with sweet-n-sour or duck sauce. (Not as good as leftovers.)
Can substitute ground beef or use 1 pound of each pork and beef.
Purchase Lumpia wrappers from an Oriental store--found in the freezer section. Best brand is "Spring Home: TYJ Spring Roll Pastry" from Tee Yih Jia Food Manufacturing in Singapore.
Keep damp paper towel over lumpia wrappers to avoid drying of edges.
Freezes well--place lumpia in airtight bag or container PRIOR to deep-frying them. Remove lumpia from freezer and fry immediately--no need to thaw.
Dessert Suggestion with extra wrappers: Slice a plantain banana in half lengthwise, then cut each half into 3 equal sections. Place one section in wrapper, sprinkle with cinnamon and sugar, and roll. Fry in small amount of oil in pan, turning once. Fry until golden brown. Serve warm. Good with ice cream!