These crispy, herby, umami rolls are paired perfectly with a vinegar or sweet sauce. They make the perfect snack, lunch or dinner with perfectly cooked tender pork and crispy shells.
Top tips from me:
1) Make sure to thaw your roll pastries in the fridge overnight! And do not leave them sitting in the sun or out on the counter too long after thawing or they will dry out. I made that mistake with one packet. I also only used about 10-12 sheets since I cut them in half.
2) Also, you don’t necessarily need to slice your pastry in half, but Maria said she prefers to do that for her lumpia, so I tried it too! Definitely made for a more bite size and crunchier lumpia.
3) Finely dice all your produce!
4) Be ready to get your hands dirty. The best way to make these rolls is to shape the filling yourself and then roll them up, including adding the egg wash.
5) The rolling is a bit tricky and your lumpia likely won’t look uniform or fully sealed until your fifth try. Don’t beat yourself up about it! Just be patient and try your best to tightly tuck in the sides before adding the egg wash and rolling the lumpia closed.
6) If you have a thermometer, make sure to check the temperature of your oil. If not, let it heat up for at least 5-7 minutes.
7) If your rolls aren’t super tight, some of the fat from the pork may come out and leave brown bits on the rolls. It happened to me, and while it doesn’t look super pretty, I promise they still crunch up and taste glorious.
8) I sliced my first test roll in half to make sure the pork was cooked through before cooking the rest so I’d recommend trying that.
It can be hard for me to estimate this sometimes since I stop to take photos and videos all day, but I’d say these can take about an hour with all the rolling, frying, then cooling. This made about 20 rolls for me.
1 lb ground pork — 1/4 cup chopped parsley — 1/2 medium onion, finely diced —1/4 cup finely diced carrots — 1/4 cup chopped scallions — 1 tbsp garlic powder — 1 tsp ground ginger — 1/2 tbsp salt — 1 tbsp soy sauce — 1 tsp sesame oil — 1 tsp black pepper — 2 eggs (1 for filling, 1 for sealing) — 1 pack of 25 pieces ‘TYJ Spring Roll Pastry’ — 1/2 gallon of vegetable oil for frying — Dine with Claudine’s garlic chili vinegar or Mae Ploy Sweet Garlic Chili Sauce for dipping
Did you make this recipe and love it? Have any suggestions? Leave a comment!