How To Make Homemade Lumpia

By Tasty · 45 min

Ingredients

Instructions

1. Pulse the carrots, onion and water chestnut in a food processor until finely chopped but not pureed.
2. Mix the vegetables with the ground pork, green onions, garlic, soy sauce, Knorr seasoning, sugar, black pepper and egg until just combined. Do not overmix.
3. Cover and refrigerate the filling for 1 hour.
4. Whisk the flour and water together until smooth.
5. Scoop 5 tablespoons (52 grams) of filling onto a wrapper, shape it into a line across the wrapper, fold the bottom over, roll tightly, brush the top edge with the flour paste and finish rolling to seal. Repeat with the rest.
6. Cut each lumpia crosswise into 4 equal pieces.
7. Optional: freeze the lumpia in a single layer until solid, 2–3 hours, then store in an airtight container for up to 3–4 weeks.
8. Heat 1 inch of canola oil in a large pot over medium heat to 375°F (190°C). Set a wire rack over paper towels on a baking sheet.
9. Fry the lumpia in batches for 5–7 minutes until golden brown, drain on the rack, and let the oil return to temperature between batches.
10. Serve with your favorite dipping sauce.

Summarized from Tasty's video. Watch it for the details.

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