Two staple words for us Filipino: Longganisa and Lumpia – what if you can have both goodness in a Longganisa Lumpia?
Longganisa is a Filipino breakfast staple that many Filipinos grew up on.
I remember when I was a kid, the smell always got me to show up in the kitchen first thing in the morning. Longganisa is a variation of the Spanish sausage, longaniza, and has become a household name known for its sweet and savory flavor.
On the other hand, lumpia is a derived Chinese spring roll that has branched to different variations on its own. There is no universal recipe for any lumpia, and the fillings could range from vegetables to a mixture of ground meat and minced vegetables.
That’s when we thought to ourselves, “What if we mix these two Filipino food staples into one?”
We experimented and found that we prefer making longganisa mixture from scratch instead of using the ready-made skinless longganisa because the longganisa flavor can overwhelm the overall experience of this dish. With the help from Pamana tocino mix, our longganisa mixture has just the right amount of longganisa flavor!
This is longganisa lumpia which highlights the sweet and savory flavors of longganisa within a crunchy pastry wrapper.
It comes in the shape of the lumpia while the inside will consist of ground meat, tocino mix, and vegetables. The tocino mix will substitute for the longganisa flavor as it shares a very similar taste. This method ensures that the longganisa flavors does not completely overwhelm the overall taste of the lumpia.
You can still get the benefits of the traditional lumpia without jeopardizing the overall experience with just the added touch of the longganisa flavor. How you make it is no different from making your traditional lumpia.
First, mince up the vegetables you want to put in. In the recipe, we included some of the classic vegetables including carrots, onion, garlic, green onions, and cabbage. There is no limit which other vegetables can be used to mixed into the filling. Just make sure they are finely minced so it can easily be incorporated into the ground meat. The meat of choice if pork, but you are free to substitute with the meat of choice. We definitely recommend using chicken if pork is not an option. Just make sure you cook it a little longer than what is suggested for pork.
The filling and Tocino mix
The tocino mix that we used will be from Pamana, but feel free to substitute with any other brands. We would also like to note that one pack of the tocino mix is suggested for a certain amount of meat, but in this case, it is okay since there are also other ingredients that make up the filling. The flavor should not overwhelm the overall flavor of the lumpia.
Once you have finished mixing the filling, let it rest in the fridge for at least ten minutes or more. We recommend trying to let it rest overnight so the flavors will be thoroughly absorbed through the meat.
Time to assemble and cook!
Next, it is time to wrap it within a wrapper. The amount of filling will be up to you, but in my recipe, we used about two spoonsful of the mixture. The wrapper of choice is spring roll pastry wrapper. You are free to replace the wrapper with your own wrapper of choice. Spring roll pastry wrapper gives you a really thin layer that capitalized more on the filling, but still delivers on the crunchy and crispy texture.
Once you start frying, deep fry at medium heat (350 ℉ or 175℃) for seven to eight minutes. If you plan to use the air fryer, make sure each lumpia is coated with cooking oil. Air fry the lumpia for 400 ℉ or 204℃ for eight to ten minutes. Halfway, flip the lumpia upside down to ensure it is cooked in all sides. Cook in batches.
Serve and enjoy your Longganisa Lumpia!
The sauce of choice would have to be spicy vinegar. Longganisa on its own is usually enjoyed with spicy vinegar since the sweet and savory flavor is accentuated by the heat and sour flavors of the sauce. We tried dipping it in sweet and chili sauce, but it ended up being too sweet. Other recommendations also include banana ketchup and ketchup which both have a sour flavor profile that highlights the overall taste of the longganisa lumpia.
Enjoy it with your family and friends! 🙂
Want more easy Asian recipes? check out:
ingredients:
LONGGANISA FILLING MIXTURE
- 1½ lbs grounded pork (can be substituted with grounded chicken)
- ¼ cup carrots minced
- ¼ cup onions minced
- 4 cloves of garlic minced (minimum)
- 2 tbsp green onions minced
- 1/3 cup cabbage minced
- 1 pack of Pamana Tocino Mix
WRAPPING / COOKING
- 20 TYJ Spring Roll Pastry
- 1 Egg, whisked
- 2-3 cups of cooking oil
- Spicy Vinegar
steps:
- First, mince all the vegetables (carrots, onions, garlic, green onions, and cabbage). Make sure there are no large pieces left.
- In a large bowl, combine the grounded pork with your minced vegetables and the one pack of the Panama tocino mix. Make sure it is thoroughly mixed.
- Next, cover the bowl with saran wrap and refrigerate for at least ten minutes or longer. (Recommended: refrigerate overnight for further flavor absorption)
- Next, prepare the egg wash in a small bowl. And start separating the individual spring roll wrappers (this is for convenience’s sake as the wrappers stick to each other)
- Now, let’s start wrapping the filling mixture. Position the wrapper in a diamond position. Start by placing desired amount of filling on the bottom 1/3 of the wrapper. Fold the bottom corner towards the middle covering the filling. Then roll until it reaches the middle. Then you fold the right and left corners toward the middle. Apply the egg wash on the remaining areas of wrapper. Continue to roll with the right and left corners tucked in. Do this until you have finished all of your filling.
- (1) Deep Fry- Start heating up 2 cups of cooking oil in a cooking pot. Deep fry at medium heat (350 ℉ or 175℃) for seven to eight minutes or until it floats up. Cook in batches (2) Air Fry- First, apply a coat of oil on each lumpia. Preheat the air-fryer at 400 ℉ or 204℃ and air fry the lumpia for eight to ten minutes.
- Remove from the pot/air fryer and let it cool for 5 minutes on a paper towel. Serve with spicy vinegar and enjoy with family and friends!
Longganisa Lumpia
Ingredients
Longganisa Filling
- 1.5 lbs ground pork
- 1/4 cup carrots minced
- 1/4 cup onion minced
- 4 cloves garlic minced
- 2 tbsp green onion
- 1/3 cup cabbage minced
- 1 pack Pamana Tocino mix
Wrapping / Cooking
- 20 sheets TYJ Spring Roll Pastry
- 1 egg whisked
- 2-3 cups cooking oil for deep frying
- Spicy vinegar for dipping sauce
Instructions
- First, mince all the vegetables (carrots, onions, garlic, green onions, and cabbage). Make sure there are no large pieces left.
- In a large bowl, combine the grounded pork with your minced vegetables and the one pack of the Panama tocino mix. Make sure it is thoroughly mixed.
- Next, cover the bowl with saran wrap and refrigerate for at least ten minutes or longer. (Recommended: refrigerate overnight for further flavor absorption)
- Then, prepare the egg wash in a small bowl. Start separating the individual spring roll wrappers (this is for convenience’s sake as the wrappers stick to each other)
- Now, let’s start wrapping the filling mixture. Position the wrapper in a diamond position. Start by placing desired amount of filling on the bottom 1/3 of the wrapper. Fold the bottom corner towards the middle covering the filling. Then roll until it reaches the middle. Then you fold the right and left corners toward the middle. Apply the egg wash on the remaining areas of wrapper. Continue to roll with the right and left corners tucked in. Do this until you have finished all of your filling.
- (1) Deep Fry- Start heating up 2 cups of cooking oil in a cooking pot. Deep fry at medium heat (350 ℉ or 175℃) for seven to eight minutes or until it floats up. Cook in batches(2) Air Fry- First, apply a coat of oil on each lumpia. Preheat the air-fryer at 400 ℉ or 204℃ and air fry the lumpia for eight to ten minutes.
- Remove from the pot/air fryer and let it cool for 5 minutes on a paper towel. Serve with spicy vinegar and enjoy with family and friends!
