Lamb Lumpia Recipe

Prepare aromatics

Peel and finely dice enough yellow onion to measure 1/2 cup. Mince 3 garlic cloves and grate 1 tablespoon fresh ginger. Thinly slice 4 tablespoons scallions, keeping whites and greens separate.

Cook the filling

Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the diced onion and the white parts of the scallions and sauté until translucent, about 3–4 minutes. Add the minced garlic and grated ginger and cook 30 seconds until fragrant.

Brown the lamb

Add 1 lb ground lamb to the skillet. Break up the meat with a spatula and cook until no longer pink, about 6–8 minutes. Drain excess fat if there is an excessive amount, leaving a little for flavor.

Season and combine

Stir in 1/2 cup finely chopped house-made kimchee, 2 tablespoons soy sauce, 1 teaspoon sesame oil, 1 teaspoon brown sugar, 1/2 teaspoon freshly ground black pepper and 1 tablespoon toasted sesame seeds. Cook together 2–3 minutes to allow flavors to meld and most of the kimchee moisture to evaporate. Taste and adjust seasoning with a pinch more soy or salt if needed. Remove from heat and let mixture cool to room temperature (about 15–20 minutes).

Set up an assembly station: a clean work surface, a small bowl with the lightly beaten egg (for sealing), a plate with lumpia/wonton wrappers and the cooled lamb-kimchee filling. Keep a damp towel to cover unused wrappers so they don’t dry out.

Lay one wrapper diamond-shaped with a corner pointing toward you. Spoon approximately 1.5 tablespoons of the cooled filling onto the lower third of the wrapper in a line across the width. Leave about 1/2 inch at the edges.

Fold the bottom corner of the wrapper up over the filling, then fold both side corners toward the center, and continue rolling tightly to the top corner. Brush the top corner edge with the beaten egg and press to seal. Repeat until all wrappers are filled (makes about 24 lumpia).

Combine 3 tablespoons gochujang, 2 tablespoons rice vinegar, 1 tablespoon honey, 1 tablespoon lime juice, 2 tablespoons water, 1/2 teaspoon sesame oil and 1/2 teaspoon minced garlic in a small bowl. Whisk until smooth and adjusting water as needed to reach a pourable but slightly thick coulis consistency. Taste and balance sweetness or acidity with additional honey or vinegar if desired. Refrigerate until ready to serve.

Heat 3 cups neutral oil in a deep heavy-bottomed pot or deep fryer to 350°F (175°C). If you don't have a thermometer, test by dropping a small corner of wrapper into oil — it should sizzle and brown steadily without burning.

Fry in batches to avoid overcrowding: add 6–8 lumpia at a time and fry, turning occasionally, until golden brown and crisp, about 3–4 minutes per batch. Use a slotted spoon to transfer to a wire rack or paper towel-lined tray and immediately sprinkle lightly with kosher salt.

Repeat until all lumpia are fried. Reheat the coulis briefly if chilled; if too thick, whisk in a teaspoon of water or lime juice to loosen.

To serve: arrange 3–4 lamb lumpia per serving on a platter or plate. Drizzle or spoon gochujang coulis alongside or lightly over the lumpia. Garnish with extra toasted sesame seeds, thinly sliced scallion greens, and lime wedges on the side for squeezing.