Ingredients:

  • 1 pound (454g) ground pork
  • 1 medium onion, finely chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 1 cup (100g) carrots, finely diced
  • 1 cup (100g) green beans, finely diced
  • ½ cup (50g) celery, finely diced
  • ½ cup (50g) water chestnuts, finely diced
  • ¼ cup (20g) finely chopped green onions
  • 2 tablespoons soy sauce
  • 1 tablespoon cornstarch
  • 1 teaspoon ground black pepper
  • ½ teaspoon salt (or to taste)
  • 1 large egg, beaten
  • About 24-30 lumpia wrappers (spring roll wrappers - approx. 6-inch square), thawed
  • Vegetable oil or canola oil, for deep frying (about 4-6 cups/1-1.5 liters)

Instructions:

  1. Sauté onion and garlic in a skillet until softened. Add ground pork and cook, breaking it up, until browned. Drain off any excess fat.
  2. Stir in carrots, green beans, celery, water chestnuts, and green onions. Cook until vegetables are slightly softened.
  3. Add soy sauce, cornstarch, salt, and pepper. Stir well and cook for 1-2 minutes until the sauce thickens slightly.
  4. Remove from heat and let the filling cool completely. Once cooled, stir in the beaten egg. Chilling for 30 minutes after adding egg makes the rolling process much easier.
  5. Place a lumpia wrapper on a clean surface with a corner facing you (like a diamond). Place a small amount of filling (about 2 tablespoons) in the center.
  6. Fold the bottom corner over the filling, then fold in the sides. Roll tightly towards the top corner. Moisten the top corner with a little water to seal.
  7. Heat oil in a large skillet or wok to 350°F (175°C). Carefully add the lumpia in batches, being careful not to overcrowd the pan.
  8. Fry for 2-3 minutes per side, or until golden brown and crispy.
  9. Remove the lumpia with tongs or a slotted spoon and place them on paper towels to drain excess oil.
  10. Serve immediately while hot and crispy.