Pork Lumpia Recipe

Prep

Finely dice the yellow onion, grate the carrot(s), mince the garlic and ginger, and thinly slice the green onions. Measure and have soy sauce, oyster sauce, fish sauce, cornstarch, salt and pepper ready.

Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the diced onion and sauté 2–3 minutes until translucent.

Add the minced garlic and ginger; cook 30 seconds until fragrant, stirring constantly to avoid burning.

Add the ground pork, breaking it up with a spoon. Cook 5–7 minutes until no longer pink and starting to brown.

Stir in the grated carrots and cook 2–3 minutes to soften while still retaining some texture.

Add soy sauce, oyster sauce, fish sauce, ground black pepper, and 1/2 teaspoon salt. Stir to combine and cook 1–2 minutes so flavors meld.

Blend 1 tablespoon cornstarch with 1 tablespoon water from the 'Wrappers & assembly' section (or use the water listed) to make a slurry; stir into the filling to bind and remove from heat.

Fold in the sliced green onions. Taste and adjust seasoning (add more salt or a splash of soy if needed). Transfer filling to a bowl and let cool to room temperature for 15–20 minutes (this prevents soggy wrappers).

Prepare a small bowl with the flour sealing slurry: mix 1 tablespoon all-purpose flour with 1/4 cup water until smooth. Keep nearby for sealing wrappers.

Lay a lumpia wrapper on a clean flat surface with one corner pointing toward you (diamond shape). Place about 2 tablespoons of filling slightly below center, forming a log about 3 inches long.

Fold the bottom corner up over the filling, then fold both side corners in snugly. Roll the wrapper tightly toward the top corner, leaving about 1/2 inch edge. Brush the top corner with the flour slurry and press to seal. Repeat with remaining wrappers and filling to make approximately 12 lumpia.

Place assembled lumpia seam-side down on a baking sheet or platter. If not frying immediately, cover loosely with a damp towel and refrigerate up to 2 hours.

Pour the oil into a deep heavy-bottomed skillet or Dutch oven to a depth of about 1.5–2 inches (about 3–4 cups depending on pot size). Heat over medium-high until oil reaches 350°F (175°C) or when a small piece of wrapper sizzles and rises.

Working in batches (do not overcrowd), carefully add 4–5 lumpia seam-side down into the hot oil. Fry 3–4 minutes, turning occasionally, until evenly golden brown and crispy.

Use a slotted spoon to transfer cooked lumpia to a wire rack set over a sheet pan or paper towels to drain. Keep warm in a 200°F (95°C) oven while you finish remaining batches.

If desired, for extra crispness, double-fry: after all are cooked and cooled slightly, return to oil at 375°F (190°C) for 30–45 seconds to re-crisp, then drain again.

Place the diced pineapple, rice vinegar, brown sugar, 1/2 cup water, grated ginger, minced garlic, red pepper flakes, and 1/4 teaspoon salt into a small saucepan over medium heat.

Bring to a gentle simmer, stirring to dissolve the sugar. Simmer 6–8 minutes until pineapple softens and flavors meld.

Mix 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry, then stir into the simmering sauce. Cook 1–2 minutes until the sauce thickens to a glossy coating consistency. Taste and adjust heat/salt/sweetness as desired. Remove from heat and let cool slightly; sauce will thicken more as it cools.

If you prefer a smooth sauce, transfer to a blender or use an immersion blender and pulse briefly to your desired texture. Otherwise leave chunky for texture contrast with the crisp lumpia.

Arrange hot lumpia on a platter. Serve with a bowl of pineapple-ginger sweet chili sauce, lime wedges, and optional cilantro for garnish. Squeeze lime over lumpia if desired and enjoy immediately while crisp.