Best Deep Fried Pork Spring Rolls Lumpia Recipes

Filipino Lumpia (Deep-Fried Pork Spring Rolls) image

Provided by PanNan

Categories Filipino

Time 45m

Yield 2 dozen

Number Of Ingredients 15

1 lb ground pork
1/2 cup yellow onion, minced
1/2 cup carrot, minced
3 garlic cloves, minced
1 1/2 teaspoons kosher salt, plus more
1/4 teaspoon fresh ground black pepper
1 (14 ounce) package 6-inch square spring roll wrappers (lumpia wrappers if you can find them)
1 large egg, lightly beaten, for egg wash
vegetable oil (for frying)
1 cup white vinegar
1/4 cup soy sauce
2 tablespoons sugar
3/4 teaspoon black peppercorns
2 garlic cloves, minced
2 Thai red chili peppers, stemmed and thinly sliced

Steps:

In a medium bowl, combine the pork with the onion, carrot, garlic, salt, and pepper and mix with your hands until evenly combined. Position 1 spring roll wrapper in front of you like a diamond (so that a point is facing you), and place 1 tablespoon of filling on the diamond's bottom half. Lift the point nearest you and wrap it around the filling. Fold the left and right corners in toward the center, brush the top tip with some of the beaten egg, and continue rolling into a tight cylinder. Transfer to a parchment paper-lined baking sheet and repeat with the remaining wrappers and filling.
Make the dipping sauce: In a small jar, combine the vinegar, soy sauce, sugar, peppercorns, garlic, and chiles. Shake to mix.
Pour oil to a depth of 2 inches in a 6-quart Dutch oven, attach a deep-fry thermometer to the side of the pan, and heat to 350°. Working in batches, add the spring rolls to the oil and fry until golden brown and the filling is cooked, about 8 minutes. Using a slotted spoon, transfer the lumpia to paper towels to drain. Season with salt and serve while hot with the garlic-chile vinegar sauce.

Deep-Fried Pork Spring Rolls (Lumpia) image

Number Of Ingredients 14

1 pound ground pork
1/2 cup minced yellow onion
1/2 cup minced carrot
3 garlic cloves, minced
1 1/2 teaspoons kosher salt, plus more
1/4 teaspoon freshly ground black pepper
1 cup white vinegar
1/4` cup soy sauce
2 tablespoons sugar
3/4 teaspoons black peppercorns
3 garlic cloves, minced
2 thai red chilies, stemmed and thinly sliced
1 14 oz package 6-inch square spring roll wrappers, preferably TYJ brand
1 vegetable oil for frying

Steps:

In a medium bowl, combine the pork with the onion, carrot, garlic, salt, and pepper and mix with your hands until evenly combined. Position 1 spring roll wrapper in front of you like a diamond (so that a point is facing you), and place 1 tablespoon of filling on the diamond's bottom half. Lift the point nearest you and wrap it around the filling. Fold the east and west corners in toward the center, brush the north tip with some of the beaten egg, and continue rolling into a tight cylinder. Transfer to a parchment paper-lined baking sheet and repeat with the remaining wrappers and filling.
Make the dipping sauce: In a small jar, combine the vinegar, soy sauce, sugar, peppercorns, garlic, and chiles. Shake to mix.
Pour oil to a depth of 2 inches in a 6-quart Dutch oven, attach a deep-fry thermometer to the side of the pan, and heat to 350°. Working in batches, add the spring rolls to the oil and fry until golden brown and the filling is cooked, about 8 minutes. Using a slotted spoon, transfer the lumpia to paper towels to drain. Season with salt and serve while hot with the garlic-chile vinegar sauce.