Appetizer: United States – Northern Mariana Islands – Lumpia

Serving Size: 12

Approximate Time

Prep 40 min

Cook 8 min

Additional 15 min

Total 1 hr 5 min

Ingredients

- 1 lb (454 g) ground pork
- 8 oz (225 g) raw shrimp, peeled, deveined, and chopped (optional)
- 1 tbsp (15 ml) vegetable oil
- 1 medium yellow onion, finely chopped (about 1 cup / 150 g)
- 3 cloves garlic, minced (about 1 tbsp / 9 g)
- 1 cup (110 g) shredded cabbage
- 1 cup (120 g) grated carrot
- 3 green onions (scallions), thinly sliced (about 30 g)
- 1/4 cup (60 ml) soy sauce
- 1 tsp (5 g) sugar
- 1/2 tsp (2.5 g) ground black pepper
- 1 tsp (5 ml) fish sauce (optional, for extra umami)
- 24 lumpia wrappers (about 6 in / 15 cm rounds)
- 1 large egg, beaten with 1 tbsp (15 ml) water (for sealing)
- 2 cups (480 ml) vegetable oil for deep frying (or enough for shallow frying in a skillet)
- FOR THE GARLIC-VINEGAR DIPPING SAUCE:
  - 1/2 cup (120 ml) cane vinegar or white vinegar
  - 1 tsp (5 g) sugar
  - 1 clove garlic, minced (about 3 g)
  - 1 small red chili, thinly sliced (optional)
  - Pinch of salt

Instructions

Short Description:
Crispy fried lumpia filled with seasoned ground pork, local vegetables, and an optional touch of chopped shrimp, served with a tangy garlic-vinegar dipping sauce. These golden rolls are a popular starter in the Northern Mariana Islands, perfect for sharing.

Regional Notes:
This Northern Mariana Islands variation uses ground pork with plentiful local vegetables and sometimes chopped seafood (shrimp is common) folded in thin lumpia wrappers and deep-fried until very crisp. Unlike some mainland versions that lean heavier on meat or sweet fillings, island lumpia balances pork, vegetables, and a hint of seafood and often accompanies a sharp vinegar-based dip.

1. Heat 1 tbsp (15 ml) vegetable oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 3 minutes.
2. Add the minced garlic and cook 30 seconds until fragrant. Add the ground pork and cook, breaking up with a spoon, until no longer pink, about 5–6 minutes.
3. If using shrimp, add the chopped shrimp now and cook 1–2 minutes until just opaque. Drain any excess liquid from the pan.
4. Stir in the shredded cabbage, grated carrot, and sliced green onions. Cook 2–3 minutes until vegetables are slightly softened but still have texture.
5. Add soy sauce, sugar, ground black pepper, and fish sauce (if using). Stir to combine and cook another minute. Taste and adjust seasoning. Remove filling from heat and let cool to lukewarm.
6. While filling cools, make the dipping sauce: combine vinegar, sugar, minced garlic, sliced chili (if using), and a pinch of salt in a small bowl. Stir until sugar dissolves. Set aside.
7. Lay one lumpia wrapper on a clean work surface with one corner pointing toward you (diamond shape). Place about 2 tbsp (30 g) of filling near the corner closest to you, forming a log about 1 in (2.5 cm) wide.
8. Fold the bottom corner over the filling, tuck tightly, then fold in the left and right corners. Roll toward the opposite corner, brushing the final corner and edge with beaten egg wash to seal. Repeat with remaining wrappers and filling.
9. Heat 2 cups (480 ml) vegetable oil in a deep skillet or wok to 350°F (175°C) — or heat enough oil for shallow frying until hot but not smoking. Test by inserting a small piece of wrapper; it should sizzle immediately.
10. Fry lumpia in batches, seam side down first, for 2–4 minutes per side until evenly golden brown and crisp. Do not overcrowd the pan. Use tongs to turn carefully.
11. Transfer fried lumpia to a wire rack or paper towel-lined plate to drain. Serve hot with the garlic-vinegar dipping sauce.