Lumpia Recipe, Philippine Spring Roll – Kevin Patricio

Pasta and pizza

Learn how to make lumpia, the popular crispy spring roll from the Philippines with meat and shrimp. This time Kevin Patricio accompanies him with a special sauce.

Ingredients (2 people):

  • 8 sheets with dough spring rolls
  • frying oil

For the filling:

  • 200 g minced pork
  • 200 g ground shrimp
  • 1 egg
  • 2 cloves garlic
  • 1 small onion
  • 1/2 carrot
  • 2 tablespoons soy sauce
  • Sol
  • Pepper

For the sauce:

  • 50 ml. fermented fish sauce
  • 20 ml. of water
  • 1/2 shallot
  • 1 Thai chili
  • 5 g. sugar
  • juice of 1/2 lime
  • 1 piece of carrot

Preparing the recipe for Lumpia, Philippine spring roll:

Put the meat and minced shrimp in a bowl. Add a pinch of salt and a pinch of pepper. Add the garlic cloves, onion and carrot, finely chopped. Pour the soy sauce and the egg. Mix everything well.

Apply a spoonful of the mixture on a rolled sheet of paste. I’m winding it up forming a cylinder. Wet the side of the seal with water and seal the roll well.

Fry the rolls or lumps in a lot of oil until they finish on the inside and become golden and crispy on the outside, about 4 minutes. Squeeze them on absorbent paper.

For sauceIn a bowl, mix the fish sauce, half a lime juice, a tablespoon of water, a teaspoon of sugar, finely chopped carrots and shallots and a few slices of Thai chili to taste.

Introduce the lumpies or Filipino spring rolls accompanied by the sauce. Serve.

Lumpia, a spring roll from the Philippines

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