Filipinos are already celebrating Christmas and these spring rolls are a big part of it, so easy and delicious. Filistix chefs and partners Ariel del Rosario and Roel Canafranca, have a new catering business called The Flavour Agency. I didn’t see these lumpia on the menu but I bet if you asked nicely…
Lumpia (spring rolls) are a staple on any festive spread—a must for any party. They are the ultimate finger food and an easy sell to the kids. I like to make a big batch of these spring rolls, then freeze in Ziploc bags. This way, you always have a quick lunch or snack at the ready. To fry, do not thaw. Carefully add the rolls into hot oil for about 4-5 minutes or until golden brown and delicious. This recipe will make five dozen (60) pieces.
| 1 lb | ground chicken or pork |
| ½ c | green onions, finely chopped |
| 1 can | (8 ounces) water chestnuts, drained and finely chopped |
| 1 med | carrot, peeled and shredded |
| 3 cloves | garlic, peeled and minced |
| 1 T | soy sauce |
| 1 t | salt |
| ½ t | ground black pepper |
| 60 | small spring roll wrappers |
| canola oil |
In a bowl, combine ground chicken or pork, green onions, water chestnuts, carrots, garlic, soy sauce, salt, and pepper until well distributed.
Separate wrappers into individual sheets and lay on a flat working surface. Spoon about 1 heaping tablespoon of meat mixture on the lower end of the wrapper, closest to you.
Fold the bottom of wrapper over filling and continue to roll tightly into a thin log about ¾-inch thick. Wet the remaining edge of the wrapper with a dab of water to completely seal. Repeat with the remaining mixture.
In a pan over medium heat, heat about 2-inch deep of oil. Add lumpia in batches and cook turning on sides as needed, for about 3-4 minutes or until golden brown and crisp and meat is cooked through.
Using a slotted spoon or tongs, remove from the oil and drain on a wire rack set over a baking sheet. Serve immediately with sweet and sour sauce or banana ketchup.
