Filipino-Hawaiian Pork & Water Chestnut Lumpia
Pau Hana: The Friday Transition
Friday at five in Hawaii, the plantation whistle blows and the workweek dies, replaced by cold beer and communal plates. Brought from the Philippines, lumpia isn't some doughy, oversized egg roll. It’s a shattering, golden cigar of raw-mixed ground pork and canned water chestnuts that steam-cooks in its own juices as it fries. Drop them into 350-degree peanut oil until the wrappers shatter, grab a cold drink, and get out of the way.
Before you start
Thaw the spring roll wrappers completely at room temperature
This usually takes 30 to 45 minutes. Keep them covered with a damp paper towel while you peel them and roll the lumpia to prevent the delicate sheets from drying out and cracking.
Ingredients
- ground pork1 lb
- raw shrimp1/2 lb
- canned water chestnuts8 oz
- carrot1 med
- yellow onion1/2 small
- garlic cloves4 small
- egg1 large
- soy sauce2 tbsp
- black pepper1 tsp
- kosher salt1/2 tsp
- frozen spring roll wrappers1 large
- water2 tbsp
- vegetable oil1 qt
- sweet chili sauce1/2 cup
Method
- 01
Combine the meat, vegetables, and seasonings in a large bowl
Use your hands to mix everything together until slightly sticky, but do not overwork it into a paste. Leaving the meat raw ensures it steam-cooks in its own juices and binds the filling perfectly inside the wrapper.
- 02
Shape the lumpia by spooning a heaping tablespoon of filling onto the bottom third of a diamond-oriented wrapper
Form the meat into a thin, four-inch log. Roll the bottom corner over tightly, tucking the wrapper snugly against the meat.
- 03
Fold the side corners in like an envelope and finish rolling tightly to the top
Dab the final top corner with a little water to seal the roll into a long, thin cigar. A tight roll is critical to keep the oil out.
- 04
Fry the lumpia in 350°F oil for four to six minutes until shatteringly crisp
Cook them in small batches to maintain the oil temperature. Drain them upright in a wire mesh strainer or on paper towels so the oil runs out the ends rather than pooling.
Notes
Freeze the rolled lumpia raw for the ultimate weeknight convenience
Freeze them on a parchment-lined baking sheet, then transfer to a zip-top bag. Fry them directly from frozen, adding an extra minute or two to the cook time. Never thaw them first, or the moisture will destroy the delicate wrappers.
Ensure you are buying paper-thin spring roll wrappers and not thick egg roll wrappers
Real lumpia requires delicate wheat wrappers often labeled as spring roll pastry. Doughy American egg roll wrappers will result in a completely incorrect, heavy texture.
From Cook Hawaiian in America.