Pork Lumpia Recipe with Chili Crisp by Chef Tiana Gee

How to make it

1. Make the lumpia filling: In a large clean mixing bowl, add the ground pork, shredded cabbage, shredded carrots, diced water chestnuts, minced scallion, Lee Kum Kee Minced Ginger, Lee Kum Kee Minced Garlic, Lee Kum Kee Premium Dark Soy Sauce, Lee Kum Kee Premium Oyster Sauce, Lee Kum Kee Pure Sesame Oil, and salt and pepper to taste. Use the measurements from the "Ingredients" section of this recipe, apart from salt and pepper to your preference.

    

   Mix well with a cooking spoon or gloved hands until fully combined.

2. Fill the lumpia: Lay a lumpia wrapper flat on a clean surface or board. Place about 1-2 Tbsp of the filling slightly below the center of the lumpia wrapper and shape into a cylindrical-like shape across the middle two thirds of the wrapper. Carefully fold the bottom half of the lumpia over the filling without tearing, then roll and tuck in the top folded part under the filling. Fold the edges over towards the center of the lumpia, then keep rolling so they are tucked into the lumpia. The result should be a cigar-like shape at the end, you can refer to the 0:29-0:33 second mark of the above video for a visual example.
3. Fry the lumpia: Heat cooking oil in a deep fryer, or in a Dutch oven/skillet (filled at least two inches or halfway up), to 350 degrees Fahrenheit. Fry lumpia in batches of 4-5 at a time for 4-5 minutes, until fully cooked. Drain once fried on a wired rack to get rid of excess oil. 

4. Make the dipping sauce: While the lumpia are frying, make the dipping sauce off to the side. In a small bowl, add Lee Kum Kee Sriracha Mayo, Lee Kum Kee Chili Crisp Hot Honey, 1/4 teaspoon of Lee Kum Kee Minced Garlic, lime juice or rice vinegar, and lime zest to taste. Use the measurements from the "Dipping" section of this recipe.

    

   Mix until well combined and adjust to your liking with vinegar/lime juice, lime zest, or garlic as needed. 

5. Toss the lumpia in chili crisp: Once all lumpia are cooked, add them all to a large clean bowl. Drizzle in 3 tablespoons of the oil and solids from Lee Kum Kee Chili Crisp Original and 1 teaspoon of Lee Kum Kee Pure Sesame Oil. Carefully use tongs or two large cooking spoons to coat the lumpia in the chili crisp without breaking any. 

6. Plate and Serve: Cut lumpia in half on a diagonal bias and transfer to a serving plate. Garnish with additional green onions and serve with your dipping sauce. 

    

   This is great to serve as a party appetizer next to some Filipino Style Pork Skewers. Give our Filipino pork skewers recipe a try as well!