Pinoy Crunchy Egg Rolls: A Taste of the Philippines

History

Lumpia is believed to have originated from Chinese immigrants who settled in the Philippines centuries ago. The dish bears similarities to the Chinese spring rolls but has evolved over time to incorporate local Filipino ingredients and flavors.

The word "lumpia" is derived from the Hokkien word "lumpia," which means "spring roll." Initially, lumpia was prepared during special occasions and festivals, but it has become a staple in Filipino cuisine, enjoyed as a snack, appetizer, or even as a main course.

Filipino lumpia comes in various forms, such as lumpiang shanghai (filled with ground meat), lumpiang sariwa (fresh spring rolls with a vegetable and meat filling), and lumpiang ubod (made with heart of palm). Each variant reflects the diversity and creativity of Filipino cooking, showcasing the fusion of Chinese, Spanish, and indigenous influences. 

Ingredients:

For the filling:

• 1 lb ground pork (or chicken, beef, or shrimp)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 medium carrot, julienned
• 1 cup cabbage, shredded
• 1 cup green beans, thinly sliced
• 1/4 cup green onions, chopped
• 2 tablespoons soy sauce
• 1 tablespoon fish sauce (optional)
• Salt and pepper to taste
• Lumpia wrappers (available at Asian grocery stores)
• Cooking oil for frying

For the dipping sauce:

• 1/4 cup soy sauce
• 2 tablespoons vinegar
• 1 clove garlic, minced
• 1/2 teaspoon sugar
• 1/4 teaspoon black pepper

Instructions:

1. Prepare the Filling:

   • In a skillet, heat some oil over medium heat. Add the onions and garlic, sauté until fragrant.
   • Add the ground pork and cook until browned.
   • Stir in the carrots, cabbage, green beans, and green onions. Cook until the vegetables are tender.
   • Season with soy sauce, fish sauce (if using), salt, and pepper. Stir well to combine. Remove from heat and let it cool.

2. Wrap the Lumpia:

   • Take a lumpia wrapper and place it on a flat surface. Spoon about 2 tablespoons of the filling onto the wrapper, then fold the bottom edge over the filling.
   • Fold the sides toward the center and roll tightly into a cylinder shape. Seal the edge with a bit of water.
   • Repeat with the remaining wrappers and filling.

3. Fry the Lumpia:

   • In a large skillet, heat enough oil for frying over medium heat.
   • Once the oil is hot, carefully add the lumpia in batches, seam side down.
   • Fry until golden brown and crispy, about 3-4 minutes per side.
   • Remove and drain on paper towels.

4. Make the Dipping Sauce:

   • In a small bowl, combine soy sauce, vinegar, minced garlic, sugar, and black pepper. Stir well until sugar is dissolved.

5. Serve:

   • Serve the lumpia hot with the dipping sauce on the side.

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