Lumpia
Best known in their deep-fried iteration, lumpia often crackle beneath the teeth. But not always; some come wrapped in fresh egg crepes, while others are wrapper-less. Connoisseurs pine for a version made with shrimp, pork, and shredded coconut palm. The freshly fried version is a marvel, the wrapper crisp, the filling's texture delicate and yielding. Instead of the common sweet-sour dipping sauce, chef Dale Talde opts for the condiment he used growing up—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. Get the recipe for Deep-Fried Pork Spring Rolls (Lumpia) ». William Hereford
SHARE

Lumpia, a flavorful Filipino pork spring roll swathed in a delicate and crispy wrapper, can satisfy those pre-dinner grumbles or party snack needs, and you can make them in a hurry. In just an hour, you’ll have two dozen bite-sized rolls on your plate and ready to eat. All you need is ground pork, spring roll wrappers, and some vegetables.

Dale Talde, a New York-based chef who marries Filipino and American flavors, mixes a filling of ground pork with onion, carrot, and garlic. After sealing and pocketing the mixture in store-bought spring roll wrappers, he fries them for a quick eight minutes. Accompany these snacks with a dunk into a soy sauce and vinegar-based sauce that packs a bite of heat with slivers of Thai chiles and minced raw garlic.

For a full Filipino meal, pair these rolls with Talde’s chicken adobo with chicken livers or his roast pork belly with “lechon” sauce. And read up on Talde’s favorite picks for Chicago’s Filipino restaurants on those days where you need to treat yourself.

Get the recipe for Filipino Spring Rolls (Lumpia) »

MORE TO READ