Lucky gold lumpia, stuffed with corned beef and cabbage is a dream. That’s one Filipino-style pot o’ gold, when you bite into the crispy, crunchy, flaky outer layer into the tender, meaty, savory filling of corned beef and bright cabbage.
The Irish inspired me and my main critic (my other half) approved highly of this new and exciting lumpia recipe.
Filipinos love corned beef as much as the Irish do and so what better way to honor the two than by rolling both foodie cultures up into a nice inspired Asian finger-food that excites all parties.
I don’t think you can’t help to say wow when you try this easy to make spring roll and filling. I discovered, it’s has some Irish spirit in there.
What is Lucky Gold Lumpia
Lucky Gold Lumpia is a delightful fusion of Filipino and Irish culinary traditions, combining the beloved Filipino dish of lumpia with the classic Irish flavors of corned beef and cabbage.
Being that I’m Filipino and my other half is Irish…it came naturally to give lumpia a little tasty twist. Since when it comes to good food, there are no rules!
Needless to say, serve this golden lumpia version during St. Patrick’s Day…or any gathering, birthday, special occassion, and event as you would with all lumpia recipes.
These golden treasures are handcrafted with care, featuring a crispy wrapper filled with tender corned beef and savory cabbage.
Each bite is a harmonious blend of flavors, representing the rich cultural heritage of both cuisines.
Whether enjoyed as a snack, appetizer, or main course, Lucky Gold Lumpia is sure to bring good fortune of fun, joy, and deliciousness to any meal.
Ingredients
- 14 oz or 2 cans Australian 100% corned beef (Ox and Palm brand or your choice)
- 2 cups green cabbage, thinly sliced
- 1 teaspoon pepper
- 1 teaspoon paprika
- 1/4 cup thin-sliced scallions
- Lumpia wrappers
- Cornstarch and water mixture (for sealing)
- Canola oil or high heat oil (for frying)
Equipment
- Large skillet or frying pan
- Mixing bowl
- Wooden spoon or spatula
- Elevated Wire Cooling Rack
- Pastry brush
- Sharp knife
- Cutting Board
- Candy thermometer
Instructions
- Prepare the Filling: In a bowl, mix the Australian corned beef with the paprika, pepper, and thin sliced scalllions.
- Assemble the Lumpia: Lay a lumpia wrapper on a clean surface and place a spoonful of the corned beef…and then the cabbage…right under the center of the wrapper. Fold the bottom edge of the wrapper over the filling, roll up, then fold in the sides, and roll it up tightly into a cigar shape. Seal the edge with a cornstarch and water mixture to prevent it from opening during frying. Use wax paper or parchment paper to lay and separate the lumpia if you are making a lot.
- Quick Freeze: Place the assembled lumpia in the freezer for twenty minutes. The freezing makes the crust crispier!
- Fry the Lumpia: In a large skillet or frying pan, heat the canola oil over medium-high heat to 365°F to 375°F or 185°C to 191°C. Carefully add the lumpia to the hot oil, seam side down, making sure not to overcrowd the pan. Fry until golden brown and crispy on all sides, turning occasionally, about 3-4 minutes per side.
- Place on Wire rack: This step is crucial for the air to circulate around the lumpia and ensure it is crispy. This is ideal rather than placing on a paper towel where the steam gets trapped under the lumpia.
- Serve and Enjoy: Once the lumpia are golden brown and crispy, serve hot with your favorite dipping sauce, such as sweet chili sauce or garlic vinegar dipping sauce. (sawsawan). Enjoy your delicious homemade lumpia!
Note: You can also make a large batch of lumpia and freeze them before frying for later use. Simply arrange the uncooked lumpia on a baking sheet lined with parchment paper and freeze until firm.
Once frozen, transfer them to a resealable plastic bag or container and store them in the freezer for up to 3 months.
To cook frozen lumpia, fry them directly from frozen, adding a few extra minutes to the cooking time.
How to Determine When Lumpia is Cooked Perfectly
Determining the ideal moment to remove your lumpia from the frying oil is crucial for achieving that perfect crispiness and ensuring they’re cooked through. The secret? Listen closely!
As your lumpia fries, you’ll notice a distinct sound – intense bubbling. This signals that the internal temperature is reaching the optimal level for cooking.
Once the bubbling sound subsides and your lumpia begins to float to the surface of the oil, you’ll know they’re ready to be removed.
However, for added assurance, especially when using meat fillings, it’s always a good idea to check the internal temperature using a thermometer. This ensures that your lumpia are cooked to perfection, with no risk of undercooking.
Let lumpia rest on a wire rack for a few short minutes for the heat to evenly cook through the lumpia and the wrapper to be crispy.
Temperature to Fry Lumpia
When frying lumpia, also known as Filipino spring rolls, maintaining proper oil temperature is crucial.
I typically set my frying oil to 365°F on the stove. Since lumpia is often cold or frozen when starting, I adjust the flame slightly higher to ensure the temperature stays within the range of 365°F to 375°F or 185°C to 191°C.
After about one minute of frying, if the oil temperature starts rising, I reduce the flame or adjust it slightly lower.
For those who frequently cook lumpia or fry foods, investing in a small fryer with automatic temperature control can be beneficial.
I always recommend using a candy thermometer to achieve that perfect crispy crust.
Inconsistent oil temperature is often the culprit behind soggy or less crispy spring roll wrappers, so maintaining hot and consistent oil is key.
Choosing Spring Roll Wrappers
The choice of spring roll wrapper plays a significant role in the outcome of your lumpia.
Each brand may require slightly different cooking times, so it’s worth experimenting to find your favorite.
While the oil temperature remains relatively constant, the thickness and composition of wrappers vary from brand to brand. Trust me, I’ve tested them all!
Personally, I’ve found Menlo brand wrappers to be the best, crafted not far from my city. They’re delightfully thin, resulting in beautifully golden, restaurant-style lumpia. Plus, they’re made with mostly natural ingredients, which I appreciate.
Filipino lumpia needs very thin wrappers that fry up to that signature golden brown. If the look and crispy sounds isn’t there, it looses a bit of that appeal.
In contrast, thicker wrappers may take longer to fry, resulting in a lighter brown color rather than the desired golden hue.
Take the time to test different wrappers to discover which one suits your tastes best.
Lucky Gold Lumpia: Corned Beef and Cabbage Lumpia
Equipment
- 1 Large skillet or frying pan
- 1 mixing bowl
- 1 Wooden spoon or spatula
- 1 Elevated Wire Cooling Rack
- 1 Pastry brush
- 1 sharp knife
Ingredients
- 14 oz or 2, 7 oz. cans Australian 100% corned beef Ox and Palm brand or your choice
- 2 cups green cabbage thinly sliced
- 1 teaspoon pepper
- 1 teaspoon paprika
- 1/4 cup thin-sliced scallions
- Lumpia wrappers
- Cornstarch and water mixture for sealing
- Canola oil or high heat oil for frying
Instructions
Prepare the Filling:
- In a bowl, mix the corned beef with the paprika, pepper, and thin sliced scalllions.14 oz or 2, 7 oz. cans Australian 100% corned beef, 1 teaspoon pepper, 1 teaspoon paprika, 1/4 cup thin-sliced scallions
Assemble the Lumpia:
- Lay a lumpia wrapper on a clean surface and place a spoonful of the corned beef…and then the cabbage…right under the center of the wrapper.2 cups green cabbage, Lumpia wrappers, Cornstarch and water mixture
- Fold the bottom edge of the wrapper over the filling, roll up, then fold in the sides, and roll it up tightly into a cigar shape.
- Seal the edge with a cornstarch and water mixture to prevent it from opening during frying. Use wax paper or parchment paper to lay and separate the lumpia if you are making a lot.
Quick Freeze:
- Place the assembled lumpia in the freezer for twenty minutes. The freezing makes the crust crispier!
Fry the Lumpia:
- In a large skillet or frying pan, heat the canola oil over medium-high heat to 365°F to 375°F or 185°C to 191°C. Carefully add the lumpia to the hot oil, seam side down, making sure not to overcrowd the pan. Fry until golden brown and crispy on all sides, turning occasionally, about 3-4 minutes per side.Canola oil or high heat oil
Place on Wire rack:
- This step is crucial for the air to circulate around the lumpia and ensure it is crispy. This is ideal rather than placing on a paper towel where the steam gets trapped under the lumpia.
Serve and Enjoy:
- Once the lumpia are golden brown and crispy, serve hot with your favorite dipping sauce, such as sweet chili sauce or garlic vinegar dipping sauce. (sawsawan). Enjoy your delicious homemade lumpia!
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