Reno Filipino Lumpia
Crisp, thin-wrapped rolls filled with seasoned ground pork and vegetables, deep-fried until golden and served with a sweet-tangy dipping sauce. Lumpia is a staple at Filipino-American gatherings across Reno and Las Vegas.
- Prep
- 40 min
- Cook
- 20 min
- Total
- 60 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 220 kcal
Equipment
- •Deep fryer or heavy pot
- •Tongs
Nutrition
Per serving, approximate
- Calories
- 220 kcal
- fat
- 12
- carbs
- 18
- protein
- 10
- calories
- 220
Instructions
- 1
Mix the ground pork, carrot, green onion, garlic, soy sauce, egg, salt, and pepper thoroughly in a bowl.
- 2
Lay a lumpia wrapper on a flat surface with a corner pointing toward you.
- 3
Place about 2 tablespoons of filling near the bottom corner. Shape the mixture into a thin log.
- 4
Fold the bottom corner over the filling and tuck in the sides. Roll tightly and seal the top corner with water.
- 5
Repeat these steps with the remaining wrappers and filling.
- 6
Heat oil to 350°F in a deep pot on the stovetop.
- 7
Fry the lumpia in batches for 4-5 minutes, turning occasionally. Cook until golden and crisp.
- 8
Drain the lumpia on paper towels. Serve hot with sweet chili sauce.
Chef's tips
Roll each lumpia tightly. Seal the edge with a little water or beaten egg so it stays closed while frying.
Storage
Freeze uncooked, rolled lumpia on a tray, then bag; fry directly from frozen, adding a few extra minutes.
Reheating
Reheat cooked lumpia in an air fryer or 375°F oven for 8-10 minutes to restore crispness.
Common mistakes to avoid
- •Adding too much filling, which can cause the wrapper to burst while frying
- •Frying at too low a temperature, which makes the lumpia greasy and soggy
Serving suggestions
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