Mini Lumpia

Ingredients

• 2 lb ground pork
• 1 carrot (medium, finely grated)
• 1 onion (small, finely chopped)
• 4 cloves garlic (minced)
• 3 green onions (finely chopped)
• 2 tbsp soy sauce
• 2 tbsp oyster sauce
• 2 tsp sesame oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 2 tsp chicken bouillon powder (The source refers to this as chicken powder in the instructions.)
• 1 tsp sugar
• 1 tsp salt
• 0.5 tsp ground black pepper
• 2 large eggs
• 1 tbsp cornstarch
• lumpia wrappers (Use enough wrappers to enclose the filling; the source does not specify a quantity.)
• oil (For deep-frying or spraying; amount depends on cooking method and is not specified.)

Steps

1. 1

   In a large bowl, combine the ground pork, grated carrot, chopped onion, minced garlic, green onions, soy sauce, oyster sauce, sesame oil, garlic powder, onion powder, chicken bouillon powder, sugar, salt, black pepper, eggs, and cornstarch. Mix thoroughly until the filling is evenly combined.

2. 2

   Transfer the pork mixture to a large zip-top bag. Push the mixture toward one corner and snip off the corner to create a piping bag.

3. 3

   Lay one lumpia wrapper flat. Pipe a line of pork filling across the bottom edge, leaving enough room to roll and seal the wrapper securely.

4. 4

   Roll the wrapper tightly upward around the filling to form one long lumpia. Brush the top edge with water or egg wash, then press to seal.

5. 5

   Cut the sealed long lumpia into three equal pieces to make the mini lumpia.

6. 6

   For deep-frying, heat enough oil in a suitable pot or deep fryer to 350°F (175°C).

7. 7

   Fry the mini lumpia in batches for about 4–5 minutes, turning as needed, until golden brown and crisp. Do not overcrowd the oil, and ensure the pork is completely cooked through.

8. 8

   Remove the fried lumpia and drain them on a wire rack or paper towels.

9. 9

   For air-frying, lightly spray or brush the uncooked mini lumpia with oil. Arrange them in a single layer in the air-fryer basket without overcrowding.

10. 10

    Air-fry at 375°F for 10–12 minutes, turning halfway through, until crisp and golden and the pork is cooked through.

11. 11

    To freeze uncooked leftovers, arrange the mini lumpia in a single layer in a freezer-safe zip-top bag and freeze flat until firm. Alternatively, freeze them on a tray for 1–2 hours before transferring them to a bag so the pieces do not stick together.

12. 12

    Cook the lumpia directly from frozen without thawing. Add a few extra minutes to the cooking time and verify that the center of the pork filling reaches 160°F (71°C).

Notes

The quantity of lumpia wrappers and cooking oil is not specified. Work in batches when deep-frying. Serve immediately for the crispiest texture. Frozen lumpia can be cooked without thawing.

Nutrition per serving

• appetizer
• snack
• Filipino
• deep-fried
• air-fryer
• make-ahead
• freezer-friendly
• pork