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Recipe details are AI-generated from the video and may contain errors — for reference only.
schedulePrepare in advance
Mince 4 carrots and 1 bunch of green onions very fine using a food processor or a knife so they integrate evenly into the meat.
Watch out
Vegetables must be minced very fine, otherwise they will not integrate into the meat.
Wash hands thoroughly after handling raw meat to prevent cross-contamination.
In a large glass bowl, combine 2 kg ground pork with 1 tbsp black pepper and 1 tsp salt, mixing thoroughly with your hands.
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Mix the seasonings thoroughly with bare hands, otherwise the salt and pepper will remain unevenly distributed.
Add the minced carrots and green onions into the seasoned ground pork, continuing to mix with your hands until fully combined.
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Distribute the vegetables evenly throughout the meat, otherwise some rolls will have no vegetables.
Add 2 tbsp of garlic bouillon to the meat and vegetable mixture, mixing thoroughly with your hands until fully incorporated.
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Do not add more than 2 tablespoons of bouillon, otherwise the filling will become too wet and soggy.
Cover the bowl tightly with plastic wrap and place in the fridge overnight for best results, or at least 20 minutes.
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Cover the bowl tightly so the meat does not dry out and absorb odors in the fridge.
Unwrap the lumpia wrappers, separate each wrapper individually, and cut them diagonally into triangles with scissors.
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Separate each wrapper individually before cutting, otherwise they will stick together and tear.
Transfer the marinated meat mixture into one corner of a Ziploc plastic bag to use as a piping bag.
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Push all the meat toward one corner firmly, otherwise air pockets will form inside the piping bag.
Crack 1 egg into a small glass bowl and beat it thoroughly with a whisk to create an egg wash.
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Beat the egg completely so there are no thick egg white lumps, otherwise the wrapper will not seal evenly.
Pipe a line of meat mixture onto the bottom of a wrapper triangle, roll tightly, fold in the sides halfway through, brush the tip with egg wash, and seal.
Watch out
Roll tightly and eliminate air pockets, otherwise the lumpia will puff and burst open during frying.
Hot oil is extremely dangerous; heat gradually with the lid on to prevent splattering.
Add 100g pork fat and 500 ml canola oil to a Dutch oven, heat on medium-low, cover, and bring the oil temperature to 325 degrees Fahrenheit.
local_fire_departmentMedium-low heat, heated to 325 degrees FahrenheitWatch out
Heat the oil gradually on medium-low, otherwise the pork fat will scorch and burn before rendering.
Carefully lower lumpia into hot oil using a skimmer to prevent hot oil splashes.
Cook a test batch of 2 lumpia rolls in the hot oil for about 3 to 4 minutes until golden brown, then take a bite to check doneness.
local_fire_departmentMedium-low heat, 3 to 4 minutesWatch out
Do not rush the frying temperature, otherwise the wrapper will brown too fast while the meat inside remains raw.
Fry the remaining lumpia in batches for about 4 minutes until they all float to the top and turn golden brown and crispy.
local_fire_departmentMedium-low heat, about 4 minutesWatch out
Do not overcrowd the pot when frying, otherwise the oil temperature will drop and make the wrappers soggy and oily.
Remove the fried lumpia from the oil using a skimmer and place them on a wire cooling rack lined with paper towels to drain excess oil.
Watch out
Drain excess oil thoroughly on a wire rack, otherwise the lumpia will lose their crispiness.
Pour 50 ml of sweet chili sauce into a small glass dipping bowl and serve alongside the crispy lumpia.
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