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pork lumpia mom's recipe

Mom's Filipino Pork Lumpia

My mom's Filipino pork lumpia recipe is a wrapped goodness that delights the taste buds. The results are a crunchy fried appetizer that never disappoints.
Course Appetizer, Side Dish
Cuisine Filipino

Ingredients
  

  • 1 lbs ground pork
  • 2-4 cloves garlic, minced
  • cup diced carrots
  • cup diced celery
  • 1 package Lipton dry onion soup mix
  • 1 package Menlo lumpia wrappers
  • vegetable oil for frying

Instructions
 

  • In a medium mixing bowl, add ground pork, celery, carrots, garlic, and dry onion package. Mix until all ingredients are fully incorporated.
  • Cover with cling wrap or beeswax and store in the refrigerator for at least 6 and up to 24 hours.
  • Before wrapping, cut the wrappers in half diagonally and carefully separate each one. Cover with a clean towel to prevent drying and cracking.
  • Starting at the long end of the wrapper, place 1 teaspoon of the meat and shape into a thin log roughly 2 to 3 inches in length.
  • Fold the ends over the meat. Wet the tip of the wrapper with water. And tightly roll toward the narrow end, ensuring a good seal.
  • Store in the freezer in an airtight container for up to 6 months.
  • To cook, make sure the lumpia are frozen. Heat oil in a heavy pan, enough to cover the lumpia halfway. If using a deep fryer, heat the oil to 375°F. Fry each to golden brown, about 3 to 4 minutes. Once cooked through, remove onto a paper towel or strainer to drain excess frying oil.
  • Serve warm. Can use dipping sauces such as ketchup, banana ketchup, or sweet chili sauce. Makes roughly 50 pieces.
Keyword Filipino Pork Lumpia