Ingredients
1.5 lbs ground pork
6 garlic cloves
7 baby carrots, halved
½ sweet onion
2 chicken bouillon cubes
2 eggs (1 used for sealing)
Salt & black pepper to taste
Soy sauce (about 1½–2 tablespoons)
1 pack Simex individually separated lumpia wrappers (about 24 sheets)
Beef tallow (for frying)
Optional: banana ketchup + garlic fried rice, for serving
Instructions
Prep the filling:
In a food processor, blend together the garlic, carrots, and onion until finely minced.
Make the filling:
In a large bowl, combine the ground pork, blended veggies, bouillon cubes, salt, pepper, soy sauce, and 1 egg. Mix everything thoroughly until well combined.
Assemble the lumpia:
Lay out one Simex wrapper with a corner facing you. Add about 2 tablespoons of filling near the bottom. Roll tightly, fold in the sides, and continue rolling until sealed. Use egg wash to secure the edge. Repeat until all 24 rolls are assembled.
Fry the lumpia:
Heat beef tallow in a pan over medium-high heat. Once hot, fry the lumpia in batches until golden brown and crisp on all sides, about 4–5 minutes per batch. Drain on a paper towel-lined plate.
Serve:
Enjoy hot with banana ketchup for dipping and a side of garlic fried rice.
Tips
Don’t overcrowd the pan when frying — this helps keep the oil temperature steady and your lumpia extra crispy.
If making ahead, freeze uncooked lumpia in a single layer on a tray before transferring to a freezer bag. Fry straight from frozen, adding a couple of extra minutes.
