Lumpia (Deep-Fried Spring Rolls)
Crispy, fried Filipino appetizers with a delicate pork filling.
makes about 2 dozen
Hot, fried lumpia is one of our favorite global interpretations of a spring roll—the wrapper is crispy, the pork filling delicate and yielding. Instead of the standard sweet-sour dipping sauce, Filipino-American chef Dale Talde opts for the condiment he used growing up—sawsawan is a mixture of vinegar and soy sauce spiked with raw garlic and fiery chiles, which he likens to the salt and pepper of Filipino food. Look for dark, salty Filipino-style “toyo” (soy sauce) brands, like Silver Swan or Datu Puti, in your local Asian markets.
Featured in: "Dale Talde Would Like to Show You the Manila of the Midwest."
For the rolls:
- 1 lb. ground pork
- ½ cups finely chopped carrot
- ½ cups finely chopped yellow onion
- 3 garlic cloves, finely chopped
- 1 tsp. fine salt, plus more for serving
- ¼ tsp. freshly ground black pepper
- One 14-oz. package 6-in. square spring roll wrappers
- 1 large egg, lightly beaten
- Vegetable oil, for frying
For the dipping sauce:
- 1 cup white vinegar
- ¼ cups soy sauce
- 2 tbsp. sugar
- ¾ tsp. black peppercorns
- 2 garlic cloves, finely chopped
- 2 red bird’s eye chiles, stemmed and thinly sliced