Filipino Lumpia with a Garlic and Black Pepper Vinegar Sauce
User Reviews
4.9
Filipino Lumpia with a Garlic and Black Pepper Vinegar Sauce
Description
In this recipe for Filipino Lumpia with a Garlic and Black Pepper Vinegar Sauce, a seasoned filling of ground beef, sautéed onions, minced garlic, freshly ground black pepper, and grated root vegetables like potatoes, Japanese yam, and carrots is combined with shredded cabbage. The filling is cooked thoroughly to blend flavors and tenderize the vegetables without over-softening. After cooling, it is wrapped carefully in lumpia wrappers to secure the filling, ensuring a compact roll that stays intact during frying.
The lumpia are deep-fried in light olive oil until golden and crisp on the outside, delivering a crunchy texture that contrasts with the moist, flavorful interior. The accompanying sauce, made from white vinegar infused with minced garlic and cracked black pepper, provides sharp acidity and a peppery bite that cuts through the richness of the fried rolls. Adjusting the pepper intensity is encouraged to suit personal taste.
This dish is typically served warm and makes an engaging starter or snack. It demonstrates a balance between savory filling, crisp pastry, and tangy dipping sauce. The recipe allows for substitution of vegetable stock and omission of meat to suit vegetarian preferences, broadening its appeal.
When wrapping, sealing the edges with water prevents filling leakage during cooking. Using fresh wrappers and oil at the correct temperature helps achieve an ideal crispy exterior without oiliness.
Ingredients
- 8 oz ground beef (omit for vegetarian)
- 2 medium onion chopped
- 2 heads garlic (minced)
- 1 tsp black pepper (freshly ground, you can use less)
- ⅓ cup chicken stock (my neighbor used chicken, but beef would make more sense as the meat used is beef)
- 1 ½ large cabbage shredded
- 2 large potato grated
- 2 small Japanese yam or white sweet potatoes, grated
- 3 carrot grated or julienned
- 4 prigs cilantro (optional-I used a little parsley)
- ⅛ tsp kosher salt (or sea salt)
- 30 lumpia roll wrappers (or spring roll wrappers - make sure they are defrosted)
- olive oil as needed for deep frying, light
Garlic and Black Pepper Vinegar Sauce:
- 2 tsp garlic (minced)
- ½ cup white vinegar (if you are near a Filipino store, "sukang maasim" Datu Puti brand)
- ⅛ tsp black pepper
Instructions
- Make the sauce first by combing all three ingredients. Put as much black pepper as you like, but if you think it's enough, it probably isn't. My neighbor used a lot of black pepper in the sauce.
- In a very large sauté pan or wok over medium high heat, sauté the ground beef in a little oil. After a few minutes add the onions and the garlic.
- Continue to cook for about 5 or 6 minutes, then add the ground black pepper and stock. Next, add all the grated vegetables, except for the cabbage, and stir well. Keep cooking for a few more minutes.
- Next add the cabbage, and cook until it's cooked through, but not soft.
- Allow the filling to cool before filling the wrappers. Here is how to fold them so that the filling doesn't escape. Have a little bowl or ramekin of water nearby to seal them..Place some filling below the middle part of the wrapper placed with a point towards you. Fold the bottom up onto the filling.Fold the left and right sides on top of the bottom fold.Making sure the filling is tight against the bottom, start rolling away from you, tucking in any part of the wrapper that wants to go its own way. Dampen the top edges of the wrapper. Finish rolling the lumpia and press gently to seal the end.
- If you have a helper, it's a big plus as someone can fry the lumpia while you wrap them. You don't want to make all of them and then fry them as the dampness of the filling will seep into the wrapper and you'll have a terrible mess in your pan (ask me how I know)!
- Repeat as needed to use the rest of the filling.
- Heat the oil and test it with the edge of one of the lumpia. It should start bubbling immediately. When the oil is hot enough, start frying a few at a time.
- Fry them until they are golden brown, trying to only turn them once. Remove from the oil (drain well) and place on a paper towel lined plate or platter.
Notes
- The amount of black pepper in the dipping sauce can be increased generously to intensify the flavor.
- For a vegetarian version, omit the meat and substitute vegetable stock.
- Ensure the filling is cool before wrapping to prevent tearing of the wrappers.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30lumpia
Amount Per Serving
Calories 143 kcal
% Daily Value*
| Serving | 2 lumpia | |
| Calories | 143kcal | 7% |
| Carbohydrates | 25g | 8% |
| Protein | 5g | 10% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 7mg | 2% |
| Sodium | 113mg | 5% |
| Potassium | 512mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 1124IU | 22% |
| Vitamin C | 34mg | 38% |
| Calcium | 48mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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