Filipino-Style Fried Spring Rolls
Filipino-Style Fried Spring Rolls
Servings Prep Time
12servings 1hour
Cook Time
30minutes
Servings Prep Time
12servings 1hour
Cook Time
30minutes
Ingredients
For the Rolls
For the Sweet and Sour Sauce
Instructions
  1. Finely chop your garlic, carrot, and green onion.
  2. Mix your chopped vegetables with the ground meat, egg, and oyster sauce. You can add a pinch of salt and pepper if you like. I use my hands to mix it, it’s more fun that way.
  3. Time to get rolling, this part may take a little practice. I’ve tried my best to describe each step in detail. Gently peel one wrapper from the pack and place it so that the corners run vertically and horizontally, you should be looking at a diamond. Place a heaping tablespoon of the mixture in the center of the wrapper and spread it horizontally towards the left and right corners. Think long and thin, slightly larger than a pencil. If you feel like it’s not enough filling, it’s probably the right amount. You don’t want too much or it won’t cook thoroughly while frying. Leave about an inch at each edge so you can seal everything in.
  4. Rub any excess that has stuck to your fingers onto the wrapper and grab the corner closest to you at the bottom. Fold it up as if you’re trying to meet the corner at the top (it won’t make it that far).
  5. Push down on the filling with the wrapper to squeeze out any air bubbles, then roll it up one time, making sure it’s kept tight. Now seal up the left and right sides like a burrito, still holding your roll tightly, fold the left and right corners in towards the center and continue rolling up until you reach the end.
  6. Lay the lumpia on the end flap to keep it from rolling open. You can also use a dab of cold water on the wrapper edge to seal up if you’d like. My mom skips that step. Repeat and roll until you’re out of wrappers or out of filling.
  7. Heat an inch or two of oil in a large flat pan on medium-high heat. You can also use a deep-fryer if you have one. Ideally, the lumpia should be fully submerged, but you can also fry them one side at a time, flipping halfway. Once the oil is hot, carefully lay the lumpia in the oil (end flap down to keep them from rolling open as they fry). Fry in batches until golden brown. Try not to overcrowd the pan.
  8. Once brown, place them on a paper towel or cooling rack to absorb or drip off any excess oil.
  9. While you’re frying, make the sweet and sour sauce. Whisk together the vinegar, water, sugar, salt, cornstarch, and ketchup in a small saucepan. The cornstarch is to thicken; the ketchup is for color. Cook on medium heat until the sauce has thickened, stirring constantly.
  10. Serve warm. Double dip if you dare.
Recipe Notes

TIP: If you run out of wrappers, roll the remaining filling into meatballs and fry in the same oil below until brown. Mmm…meatballs.