Crispy Spring Rolls At Home (Lumpia)

Ingredients

• 2 pieces Fresno Chilies (seeded and finely chopped)
• 4 cloves Garlic (finely minced for sauce)
• 0.75 cup Granulated Sugar (white granulated)
• 0.75 cup Water
• 0.5 cup White Distilled Vinegar (neutral flavor, colorless)
• 2 tablespoons Cornstarch (for slurry)
• 2 tablespoons Sambal Oelek (adds depth and slight acidity)
• 2 lb Ground Pork (higher fat content (around 20% fat) for juiciness)
• 1 large Carrot (roughly chopped before processing)
• 1 rib Celery Rib (roughly chopped)
• 2 stalks Green Onions (chopped)
• 1 whole White or Yellow Onion (peeled and quartered)
• 1 cup Garlic (for filling) (roughly 12 cloves, minced in processor)
• 2 tablespoons Soy Sauce (regular or low‑sodium)
• 2 teaspoons Kosher Salt
• 1 teaspoon MSG (Monosodium Glutamate)
• 1 teaspoon Black Pepper (freshly cracked)
• 1 large Egg (beaten, used in filling and for sealing)
• 30 pieces Lumpia Wrappers (spring roll wrappers, 22‑cm squares)
• 3 qt Vegetable Oil (or Peanut/Canola) (for deep‑frying, neutral flavor)
• 8 oz Eden Cheese (optional) (for cheese‑filled version, cut into batons)
• to serve Banana Ketchup (optional) (for dipping)
• to serve Koopy Mayo (optional) (for dipping)

Instructions

1. Make Sweet Chili Sauce

   Trim and seed the Fresno chilies, then finely chop them together with 4 minced garlic cloves. In a small saucepan combine the chilies, sugar, water, and white distilled vinegar. Stir and bring to a boil over medium‑high heat, then reduce to a simmer for about 2 minutes until slightly syrupy.

   Time: PT8M

   Temperature: Medium‑high

2. Thicken Sauce with Slurry

   In a small bowl whisk together 2 Tbsp cornstarch with 2‑4 Tbsp of the hot sauce mixture to form a smooth slurry. Pour the slurry back into the saucepan, whisk continuously over medium‑low heat until the sauce thickens and becomes glossy. Remove from heat.

   Time: PT5M

   Temperature: Medium‑low

3. Finish Sauce

   Stir in 2 Tbsp sambal oelek and the minced garlic from step 1. Let the sauce cool to room temperature; it will thicken further as it cools.

   Time: PT7M

4. Prepare Vegetables for Filling

   Roughly chop the carrot, celery rib, green onions, and onion. Place all vegetables plus 1 cup minced garlic into the food processor and pulse until very fine but not pureed; scrape sides as needed.

   Time: PT10M

5. Combine Pork Filling

   In a large mixing bowl combine 2 lb ground pork, the finely processed vegetables, 2 Tbsp soy sauce, 2 tsp kosher salt, 1 tsp MSG, 1 tsp freshly cracked black pepper, and the beaten egg. Knead with hands until the mixture becomes a uniform, slightly sticky mass.

   Time: PT5M

6. Roll Lumpia

   Lay a lumpia wrapper in a diamond orientation. Place about 2 Tbsp of filling near the lower third. Fold the bottom tip over the filling, fold the side corners toward the center, then roll tightly toward the top. Seal the edge with a light brush of egg wash or water. Repeat until all filling is used.

   Time: PT30M

7. Heat Oil for Frying

   Fill a deep‑bottom pot with 2½‑3 qt neutral oil. Heat over medium‑high until the oil reaches 350°F (use a thermometer).

   Time: PT5M

   Temperature: 350°F

8. Fry Lumpia

   Working in small batches, gently lower lumpia into hot oil. Fry for 3‑5 minutes, or until golden‑brown and the internal temperature reaches 165°F. Remove with tongs and place on a wire rack to drain.

   Time: PT15M

   Temperature: 350°F

9. Cool and Serve

   Allow fried lumpia to rest on the rack for a few minutes to cool slightly. Serve warm with the homemade sweet chili sauce, optional banana ketchup, and koopy mayo.

   Time: PT5M

Nutrition Facts

Calories

260

Protein

12 g

Carbohydrates

20 g

Fat

15 g

Fiber

2 g