Time: 1 hour 25 minutes
Complexity: easily
Servings: 30

Lumpia is the Filipino version of Chinese egg rolls. The main difference is in the dough. The dough for lumpia is light and crumbly after frying. They are similar to Vietnamese spring rolls, but they contain more meat and are very thin. Lumpia is very tasty and easy to eat. You can make it in advance and freeze it either before or after frying. Serve with sweet chili sauce.

Ingredients:

• 2 cloves garlic, crushed
• 2 green onions, finely chopped
• A quarter of a large yellow onion, finely chopped
• 80 g shiitake mushroom caps, finely chopped (about 4 caps without stems)
• 110 g water chestnuts, finely chopped
• 450 g (26–30 g) shrimp, peeled and deveined
• 220 g of minced pork
• 2 teaspoons soy sauce
• 1 teaspoon Thai fish sauce or patis
• 1 tsp. brown sugar
• 0.5 tsp ground pepper (white or black)
• 2 liters of neutral vegetable oil for frying
• 30 thawed sheets of lumpia dough (can be substituted with phyllo dough)
• 1 large egg, beaten
• 1/4 cup sweet chili sauce
• 1 tbsp cane or distilled white vinegar, or to taste
• Special equipment: deep fat thermometer

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

minced pork, shrimps, fish sauce, brown sugar, Asian sweet and spicy sauce, water nut

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Preparation:

Step 1
• In a food processor, finely chop the garlic. Add the green and yellow onions and process until the garlic is finely chopped. Add the shiitake mushroom caps and water chestnuts and process until finely chopped. Add the shrimp and process until coarsely chopped. Add the ground pork, soy sauce, fish sauce, brown sugar, and pepper and mix thoroughly. Transfer to a bowl, cover with plastic wrap, and refrigerate for 30 minutes.
Step 2
• In a heavy-bottomed saucepan, heat 2.5 cm of oil to 175-180°C.
Step 3
• Carefully remove one sheet of dough from the stack. Place it on the table in a square, not a diamond shape. Scoop about 1 heaping tablespoon of filling (about 30 grams) and spread it about 2 cm from the edge closest to you, leaving 1 cm from the side edges. Brush the edges with beaten egg. Fold the side edges inward and begin rolling the dough from the bottom into a tight roll. The filling should be securely sealed inside.
Step 4
• Place the lumpia seam-side down on a plate and gather the remaining lumpia. This amount of filling should be enough for about 30 rolls. You can also make them smaller.
Step 5
• Fry the lumpia, a few at a time, until golden brown and cooked through, about 3 minutes. Drain on a wire rack or paper towels. Serve hot with sweet chili sauce mixed with vinegar to taste.

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