Today, I’m sharing my go-to recipe for Deep Fried Filipino Pork Lumpia with Sweet Chili Dipping Sauce. Trust me, once you’ve mastered this, you’ll be the star of every potluck and party!
What You’ll Need
For the Lumpia:
- 1 pound ground pork
- 1 cup finely chopped onion
- 1/2 cup finely chopped carrots
- 1/2 cup finely chopped celery
- 3 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 package lumpia wrappers
- Vegetable oil for frying
For the Sweet Chili Sauce:
- 1/2 cup rice vinegar
- 1/2 cup sugar
- 1/4 cup water
- 2 tablespoons sambal oelek (or any chili paste)
- 1 clove garlic, minced
- 1 teaspoon cornstarch mixed with 1 tablespoon water
Let’s Get Rolling!
- Prep the filling: In a large bowl, mix together the ground pork, onion, carrots, celery, garlic, soy sauce, salt, and pepper. Get in there with your hands and mix it up good!
- Roll, baby, roll: Lay a lumpia wrapper on a clean surface with one corner pointing towards you. Place about 2 tablespoons of the filling near the corner closest to you. Fold the corner over the filling, then fold in the sides. Roll tightly, sealing the end with a dab of water. Repeat until all the filling is used up.
- Fry time: Heat about 2 inches of oil in a deep pan or wok to 350°F (175°C). Carefully slide in a few lumpia at a time, frying until golden brown and crispy, about 3-4 minutes. Drain on paper towels.
- Sauce it up: While the lumpia are frying, make your sauce. In a small saucepan, combine all sauce ingredients except the cornstarch slurry. Bring to a boil, then reduce heat and simmer for 5 minutes. Stir in the cornstarch slurry and cook until thickened. Let cool before serving.
Serving Suggestions
These crispy delights are versatile! Serve them:
- As an appetizer with toothpicks for easy grabbing
- As a main course with a side of steamed rice and veggies
- On a party platter surrounded by other Filipino favorites
Pro Tips for Perfect Lumpia
- Don’t overstuff: Less is more when it comes to filling. Overstuffed lumpia can burst during frying.
- Keep it tight: Roll your lumpia as tightly as possible to prevent oil from seeping in.
- Oil temperature is key: Too hot, and they’ll burn; too cool, and they’ll be greasy. Use a thermometer for best results.
- Make ahead: You can freeze uncooked lumpia for up to 3 months. Just fry them straight from frozen, adding an extra minute to the cooking time.
Ready to become a lumpia master? Give this recipe a try and watch your friends and family swoon over your crispy creations. Don’t forget to snap a pic of your golden-brown beauties and share it with us using #LumpiaMadness!
Happy cooking, and may your lumpia always be crispy! 🥢✨
