These crispy, pork-filled spring rolls are popular Filipino party food—piled high on platters, they’re always the first thing to go. They make a wonderful snack, too.
Make Ahead Tips
You can make the lumpia filling up to 4 hours ahead; cover and refrigerate.
You can hold uncooked rolled lumpia under damp towels at room temperature for 1 hour, or freeze them in a single layer on baking sheets; once frozen, transfer to freezer bags and freeze for up to 1 month. Fry straight from the freezer according to the instructions above, cooking for about 7 minutes.
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OK maybe I did something wrong because these look more like "lumps" than any lumpia! I used rice paper for the wrappers because they were labeled for spring rolls. I think perhaps I should have used wonton wrappers instead. Filling was yummy..probably didn't need 6 tbls of milk though.
Absolutely, 100% worth the effort. I made this and a few other dishes for a casual dinner party at home and they were devoured first. My Filipino friends who had come said it smelled like their mothers' houses when they were little, and you can't get a better compliment than that. I froze them and the only problem I had was they took about twice as long as suggested to cook through when frozen (maybe I made them too thick?) but they were very crunchy and delicious nonetheless. Will be making again, probably as a double batch so I can eat them whenever I want!
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