Filipino Lumpia
- Ready In:
- 23mins
- Ingredients:
- 7
- Yields:
-
6 DOZ
ingredients
- 6 dozen lumpia skins
- 1 lb ground chuck
- 1⁄2 lb ground pork
- 1⁄3 cup finely chopped onion
- 1⁄3 cup finely chopped green bell pepper
- 1⁄3 cup finely chopped carrot
- 1 quart oil (for frying)
directions
- In a medium bowel, blend together the ground chuck and pork, onion, green pepper and carrot.
- Place about 2 Tsp of the meat mixture along the center of the wrapper.
- The filling should be no bigger round than your thumb or the wrapper will burn before the meat is cooked.
- Fold one edge of the wrapper over to the other.
- Fold the outer edge in slightly, then continue to roll into a cylinder.
- Wet your finger and wet the edge to seal.
- Repeat with the remaining wrappers, and filling, keeping finished lumpia covered to prevent drying.
- Heat oil in a 9" skillet at medium to medium high heat untiloil is 365 to 375 degrees F.
- Fry 3-4 limpia at a time.
- It should only take 2-3 minutes on each side.
- The lumpia will be nicely browned when done.
- Drain on paper towels.
- You can cut each lumpia into thirds for a party, if you like.
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RECIPE SUBMITTED BY
Danny Beason
Knoxville, Tennessee
I'm disable now for a couple years. I was in sales for 25 years and was a policeman for 5 years before that and just floated around a few years before that. I've been married to the same gal for 30 years, got two sons and two grandchildren.
I got into the recipe seen and have got hooked on it, I'm not a cook but I'm learning as I go. Enjoy reading the different recipes.