Here is an easy and traditional (at least traditional in my Northern California hometown, Vallejo) Filipino dish, Lumpia. Along with adobo and pancit, fried lumpia are among the most popular of Filipino dishes with both Filipinos and non-Filipinos alike. I grew up having many wonderful friends whose moms would make these for us all the time. We’ve also had the opportunity to travel to the Philippines several times, and this version of a spring roll is always shared among friends.
There are two varieties of lumpia, fresh and fried. This simple recipe is the fried version, which more people seem to prefer, at least in our experience. Serve with a homemade or store-bought sweet and sour sauce for dipping. We hope you enjoy!
Heat oil in a saucepan over medium heat. Saute garlic and onion until softened, approximately 5 minutes. Stir in meat and cook until browned, about 6 minutes. Stir in vegetables and saute until cooked through, about 4 minutes. Add salt and pepper to taste. Stir in raisins and parsley. Remove from heat and let cool.
Put 1 to 2 tablespoons of filling about 2 inches from the nearest edge of each wrapper. Fold edge of wrapper over filling. Fold right and left sides toward center to completely enclose the filling in an envelope-like fashion. Roll wrapper toward open end, moistening edge with water to seal. (Roll into very small & tight Lumpia rolls.) Fry in deep fat or oil until lightly brown, remove and place on a plate covered with a paper towel. Repeat with the rest of the filling and wrappers. Serve with your favorite lumpia dipping sauce like sweet and sour sauce.
Note: Lumpia freezes well so put any leftovers into freezer (up to one month) until ready to use.