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  • Writer's pictureCulinary Cam

Lumpia Kari

If you follow my blog or my social media, you will likely have seen to make (or teach someone how to make) lumpia. It's one of the few Filipino dishes that I make regularly. So, when I saw lumpia kari on a list of possible dishes for Rijsttafel, I knew I needed to try an Indonesian version.



Lumpia Kari just means 'curry' lumpia. Yeah, I was a fan before I even tried it.


Ingredients

makes 2 or 3 dozen

  • 1 pound ground pork

  • 1 teaspoon ground turmeric

  • 1 teaspoon ground coriander

  • 1 teaspoon soy sauce

  • 2 to 3 cloves garlic, peeled and pressed

  • 1 Tablespoon olive oil

  • 1 cup diced onions

  • 1 cup diced celery

  • 1 cup diced carrots

  • 1 cup green peas

  • lumpia wrappers (I buy the round ones frozen at a local Filipino market), defrosted and separated

  • water

  • oil for cooking (I used a canola oil)


Procedure

In a small mixing bowl massage the turmeric, coriander, soy sauce, and pressed garlic into the ground pork, distributing the spices even throughout the meat.


In a large skillet, heat 1 Tablespoon olive oil. Add in the onions, celery, and carrots. Cook until the onions are slightly softened and the carrots are fork tender. Stir in the pork and cook until no pink remains. Fold in the peas.


Spoon the filling into a colander - over a bowl - and let drain until nothing drips when you press down on the filling. Now you're ready to roll.


Keep the lumpia wrappers covered so they stay pliable while you roll and have a small bowl of water nearby to seal the lumpia.


Place a lumpia wrapper on a plate. Place about 1-1/2 Tablespoons of filling on the wrapper. Fold in the edges and roll it as tightly as you can without breaking the wrapper. But, if you happen to tear one, don't worry. Double wrap it and that one will just have extra crispy goodness around it!


Wet the edge of the wrapper and you complete the roll and place the lumpia, seam-side down, while you finish wrapping the rest.


To cook, heat oil in a rimmed skillet. Use tongs to gently lower the lumpia into the hot oil. Turn them as they brown and crisp. Once they are nicely crisped, remove them to a paper towel-lined plate to drain. Move to a serving platter and serve with a dipping sauce of your choice.

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