Lumpia! In pictures

The story of lumpia in pictures.

First you prep the ingredients
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Shredded carrots (2.5 ish lbs), chopped green onions (1 bundle), garlic (1 whole clove), a dozen eggs-separated (2 or 3 whole eggs go into the mix), and some soy sauce.
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Reserve the egg whites. They will be used later.
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Mix in the meat. Here it is 5.5 pounds of ground pork.
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Time to get messy. Each roll takes about that much filling. Close to a standard ice cream scoop.
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Personally, I prefer to work with the spring roll wraps. Start at the corner
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Roll tightly towards the center
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Fold the sides in
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Continue rolling. This is where the egg whites come in handy. You will dip that last corner in the egg white to glue the roll closed.
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Line them up carefully. Try not to let them touch.
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If you are planning to freeze them, it’s a good idea to let them sit for a few minutes to let the egg white set.
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They freeze well at this point. You can thaw them out to fry later.
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Or get them straight into 350ish degree oil
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Fry until golden
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Wait until they are cool enough to eat and enjoy.

8 thoughts on “Lumpia! In pictures”

      1. Most folks I’ve known, myself included, eat the lumpia almost as fast as it comes out of the oil. Burnt tongue be darned! Of course most of us were military and trying to cram as much food in as possible in a very short amount of time between aircraft launches 🙂

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