XL Lumpia

Filipino lumpia are…wait for it…legendary. Crispy, golden, and packed with savory goodness, they’re one of the most well-known and beloved appetizers in the world. From family gatherings to work potlucks and celebrations, if you know a Filipino person they have probably brought lumpia to one of these events. But if you think regular lumpia are impressive, the XL lumpia are extra large and in charge and are perfect for pleasing a crowd.

In my experience, it’s best to fry lumpia straight from the freezer. Frozen lumpia fry more evenly and stay crunchy longer. Being placed flat on a tray, seam side down also helps the lumpia maintain its shape. Frying from frozen also allows the the inside to cook gently while the outside crisps up. The biggest tip that I always need to remind myself is to not overstuff your lumpia, and to roll them tightly because if you don’t, they can burst while frying. The dreaded lumpia blowout is very common when making XL lumpia. For these gigantic lumpia, I like to start at a lower temperature and increase as I go.

Ingredients
1 lb ground beef

1 lb ground pork

1 carrot finely shredded

4 cloves minced garlic

½ onion finely diced

4 stalks green onions diced

2 tbsp oyster sauce

1 tbsp cornstarch

2 eggs (1 for lumpia filling and 1 for sealing)

Salt and pepper to taste

Canola oil for frying

1. In a large bowl comnine, ground pork, ground beef, shredded carrot, diced onion, minced garlic, green onions, oyster sauce, cornstarch, salt, pepper and egg. Mix until well combined but not overworked.
2. Lay lumpia wrapper flat on a clean surface. Spoon or pipe the filling in an even line across the wrapper and seal with egg. Don’t overfill because it may burst while frying. Place in freezer for at least an hour.
3. Heat oil to 325 degrees. Add in frozen lumpia and fry, turning occasionally. 5-6 minutes. Increase heat to 350 and fry for another 2-3 minutes till golden. Let rest for a few minutes before serving with your favorite sauce.

Magnum lumpia