Lumpia 3 Ways Recipe

INGREDIENTS:

Ground Pork Base Mixture:

• 1 pc carrot, minced

• 1 pc onion, minced

• 4 cloves garlic, minced

• 1/2 kg ground pork

• 1 tbsp seasoning powder

• 2 tbsp Maggi Oyster Sauce

• 1 tsp black pepper

• 2 pcs egg

First Lumpia Mix (Herby Pork):

• 1/4 cup kinchay (Chinese celery), chopped

Second Lumpia Mix (Shrimp-Pork):

• 1/2 cup shrimp, chopped

• Salt, to taste

• 1/4 cup spring onion

• 1/2 tbsp sugar

Third Lumpia Mix (Seafood Fusion):

• 1/2 cup shrimp, chopped

• 4 pcs crab sticks, chopped

• 2 pcs dried shiitake mushrooms, rehydrated and sliced

• 1/4 cup spring onion, chopped

• 1/2 tbsp sesame oil

• Nori sheet

Lumpia Wrapping & Cooking:

• Lumpia wrappers

• Flour-water paste (for sealing)

• Cooking oil, for frying

INSTRUCTIONS:

1. Prepare the Pork Mixture:
   Combine ground pork, seasoning powder, Maggi Oyster Sauce, pepper, eggs, and all-purpose flour in a bowl. Mix in minced carrot, onion, and garlic. Divide the mixture into three equal portions.

2. Mix the Fillings:

   • First Lumpia (Herby Pork): Add kinchay to one bowl of the pork mixture.

   • Second Lumpia (Shrimp-Pork): Season chopped shrimp with salt, then mix half into another bowl with pork. Add spring onion and sugar.

   • Third Lumpia (Seafood Fusion): To the last portion, add the remaining shrimp, crab sticks, mushrooms, spring onion, and sesame oil. Mix well.

3. Wrap the Lumpia:

   • First Lumpia: Scoop filling into a lumpia wrapper. Roll without folding the ends. Seal with flour-water paste.

   • Second Lumpia: Place filling, roll the wrapper, fold the sides inward, and seal.

   • Third Lumpia: Brush the center of the wrapper with flour-water paste. Place a nori sheet, add filling, roll with side folds, and seal.

4. Fry the Lumpia:
   Heat oil in a pot.

   • Fry first lumpia until golden-brown, about 7–8 minutes.

   • Add second lumpia and cook evenly without rushing.

   • Finally, fry third lumpia. Drain all fried rolls in a colander to remove excess oil.

5. Serve:
   Arrange on a plate and serve hot with your favorite dipping sauce.

SIMPOL COOKING NOTES:

• Keep oil temperature consistent to avoid soggy rolls.

• Use the flour-water paste sparingly to avoid making the lumpia gummy.

• Try pairing with sweet chili sauce, spiced vinegar, or garlic mayo.

• You can freeze uncooked lumpia and fry directly from frozen—perfect for quick snacks!

Feel free to mix, match, and explore even more lumpia variations—Simpol-style! Would you like a photo or printable version for this recipe?