Lumpia (Filipino Spring Roll)
With Mazola® Corn Oil
SERVING SIZE
50 Rolls
TOTAL TIME
1 Hour
SKILL LEVEL
Beginner
Ingredients:
- 3 stalks of celery
- 1 large carrot
- 3 cloves of garlic
- 1 large onion
- Salt and pepper to taste
- 500g minced pork
- 1 pack of spring roll pastry (5” – 6” square)
- Mazola Corn Oil – enough to cover frying pan in 1-2cm of oil.
Instructions:
Filling:
- Chop onion, garlic, celery and carrot into equal sized cubes or place all into a food processor.
- Mix vegetable mix with mince pork
- Season with salt and pepper
Wrapping:
- Lay one spring roll wrapper on a clean surface so it looks like a diamond, with one corner pointing toward you.
- Spoon 2–3 tablespoons of the meat filling just above the bottom corner of the diamond, shaping it into a small horizontal log.
- Take the bottom corner and fold it up over the filling, tucking it snugly underneath to secure the meat.
- Fold the left and right corners inward toward the center, like you’re making an envelope. Keep the roll tight so it holds its shape.
- Continue rolling the spring roll away from you, all the way to the top corner.
- Dab a little water on the top corner to help it seal firmly.
Fry:
- Heat 1–2 cm of Mazola Corn Oil in a frying pan over medium heat.
- Shallow-fry the lumpia/spring rolls, turning once, until the wrapper is golden brown.
- Remove and drain on a rack to keep them crisp.
