Having a huge party or celebration? Then make some delicious Lumpia! In the Philippines, lumpia serves as a traditional party food. They’re filipino versions of egg rolls, but even better! These can also be made vegan or vegetarian. Just substitute chicken for tofu or bean sprouts. Make sure to have lots of these, they go fast! Best served with a sweet thai chili dipping sauce.
Barbacoa Caribena Lumpia
Guest Recipe by: Amanda Dela Cruz
Serving Size: 10-12
2 lbs Ground Pork
1 ½ cups minced carrot
1 medium yellow onion minced
4 cloves garlic minced
1 cup of minced jicama (optional)
2 eggs beaten (1 egg per lb. of ground pork)
2 tsp. of Salt & Pepper
1 ½ tbsp. S&W Barbacoa Caribeña (Jerk) Seasoning
2 packages of Lumpia Wrappers (or Spring roll wrappers)
Oil for frying
- Mix pork, carrot, onion, garlic, and jicama in a large mixing bowl.
- Add seasonings and eggs, mix well until thoroughly combined.
- Heat a heavy skillet over medium to medium-high heat, add ¾ vegetable oil or any good frying oil.
- Spread one sheet of lumpia wrapper on a piece of parchment paper, have a small bowl of warm water on the side, this will act as a binder.
- Take a spoonful of the pork mix and spread in a small line an inch away from the base of the lumpia wrapper.
- Roll the lumpia rapper over the pork mixture, once halfway across the wrapper, fold sides in and finish wrapping tightly. Seal with water.
- Frying 5-6 lumpia pieces for 6-8 mins or until golden brown.
- Dip in Sweet Thai Chili Sauce (optional).