Heat 1/2 inch vegetable oil in a heavy skillet over medium heat for 5 minutes. Slide 3 to 4 lumpia into the hot oil, making sure the seams are facing down. Fry, turning occasionally, until all sides are golden brown, 1 to 2 minutes. Transfer to a paper towel-lined plate to drain.
Traditionally, lumpia is made with ground pork, cabbage, onion, and carrots. I got the idea from one of my Filipino friends to take out the higher carb onions and carrots. To add back in some flavor, she uses sausage and chopped walnuts. I wasn’t too sure about adding nuts to the egg roll in a bowl recipe at first.
DIRECTIONS 1 Mix all ingredients,. 2 Put one tablespoons of the mixture in the center of each Lumpia skin and roll into a cigar shape. ... 3 Using a wok or deep skillet, fry in the oil until golden brown. 4 Serve with sweet and sour sauce for a dip. See my Recipe #149516.
Assemble the lumpia: Place three tablespoons of the filling on the wrapper and follow the instructions to roll and seal the lumpia. Repeat until all the rolls are assembled. 3. Fry the lumpia: Heat oil in a skillet. Fry the lumpia three to four rolls at a time. Turn until all sides are brown.