Here’s an easy, hassle-free Fried Lumpia Recipe I’m calling Lumpiang Pinoy ala Momi Tina. Basically, my tip when it comes to cooking Fried Lumpia is you can use whatever you have in your refrigerator or pantry. For resourceful Mom’s, even leftover meat and veggies can be used to make delicious Fried Lumpia.
Ideally though, these are the basic ingredients for the Lumpiang Pinoy for a family of 7:
- ½ Kilo Ground Meat (Pork or Chicken)
- 1 pc Carrot
- 1 to 2 pcs Potatoes
- 2 Eggs
- ¼ cup Cornstarch or Flour
- Salt and Pepper
- Lumpia Wrapper
- Cooking Oil (for deep frying)
- Garlic, minced
- Onion, diced
- Wash the carrot and the potatoes;
- Peel and grate and place in a clean mixing bowl;
- Add the ground meat;
- Add the minced garlic and diced onion;
- Add the flour or constarch;
- Add the 2 eggs;
- Season with salt and pepper;
- Mix well and set aside for a few minutes.
To wrap the lumpia:
- In a clean plate, place one lumpia wrapper;
- Place a tablespoonful of meat mixture on the wrapper and fold carefully;
- Wet the edge of the wrapper to seal the lumpia firmly
- Use a cooking pot that’s deep to ensure that the lumpia will be deep fried;
- Heat the oil;
- Place a few pieces of lumpia in the deep fryer, just enough for the lumpia to float in the hot cooking oil;
- Be sure to regulate the heat and watch closely your lumpia so as to ensure that the meat inside is cooked thoroughly. If the fire or heat is too high, the lumpia wrapper will brown immediately but the inside of the lumpia will be uncooked;
- When the lumpia is cooked and the wrapper is golden brown, remove from the oil and be sure to drain the oil from the lumpia. You can do this by placing the cooked lumpia on a standing position in a strainer. When the oil has drained, place the lumpia on top of a paper napkin to further remove the excess oil.
To serve, prepare a dip made of vinegar, fresh crushed garlic, a pinch of salt and pepper, and MSG (optional).