Mini Lumpia
Serves 1
Directions
- 1In a large bowl, combine ground pork, carrot, onion, garlic, green onions, soy sauce, oyster sauce, sesame oil, garlic powder, onion powder, chicken powder, sugar, salt, pepper, egg, and cornstarch. Mix until well combined.
- 2Transfer the pork mixture into a large ziplock bag. Push the filling toward one corner and snip off the tip to make a piping bag.
- 3Lay one lumpia wrapper flat. Pipe a line of pork filling across the bottom edge of the wrapper. Roll tightly upward into one long lumpia. Brush the top edge with water or egg wash to seal.
- 4Cut each long lumpia into 3 equal pieces.
- 5Deep fry: Heat oil to 350°F (175°C). Fry the mini lumpia in batches for about 4–5 minutes, or until golden brown, crispy, and the pork is completely cooked through. Drain on a wire rack or paper towels.
- 6Air fry: Lightly spray or brush the mini lumpia with oil. Arrange in a single layer in the air fryer basket without overcrowding. Air fry at 375°F for 10–12 minutes, turning halfway through, until crispy, golden, and cooked through.
Ingredients
- 2 lbs ground pork
- 1 medium carrot, finely grated
- 1 small onion, finely chopped
- 4 clove garlic, minced
- 3 green onion, 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
- 1 tsp sugar
- 1 tsp salt
- 1/2 tsp ground black pepper
- 2 large egg
- 1 tbsp cornstarch
- lumpia wrappers
- for deep frying or spraying oil
Equipment
large bowlziplock bagwire rackair fryer
Tips
- Brush the top edge with water or egg wash to seal the lumpia wrapper.
- For best freezing results, freeze them first on a tray for 1–2 hours before transferring to a ziplock bag to prevent sticking.
- Cook frozen lumpia straight from the freezer with no need to thaw; add a few extra minutes to the cooking time and ensure the internal temperature reaches 160°F (71°C).
