ingredients
all
lumpia wrapper
1 lb ground lamb
1 half onion
medium-sized, chopped fine
2 tsp paprika
1 tsp cumin
1 tsp salt
1/4 tsp pepper
1/4 tsp cayenne pepper
1/4 cup parsley
1/4 cup cilantro
1 tsp cinnamon
optional
1 tsp garam masala
optional
1 tbsp mint
leaves only, fresh
3 whole mushrooms
finely diced
1 whole egg
beaten
frying oil
Once you defrost a package of lumpia wrapper, you end up wasting it if you don't use it all up. In an effort to roll everything in sight into a lumpia, my husband and I decided to experiment with some ground lamb we had seasoned to make lamb kefta kabob. We paired it with a cucumber yogurt dipping sauce and some cilantro chutney. This unexpected appetizer tasted delicious with both dips. Lamb lumpia is now part of the game plan for all our future lumpia rolling parties!
1
Thaw the lumpia wrapper overnight in the fridge. Separate the lumpia wrapper into individual sheets prior to rolling.
2
Mix everything (except the lumpia wrapper, egg, and oil) together in a large bowl and set in the fridge for at least an hour to allow the flavors to blend.
3
Set up a rolling station with the peeled lumpia wrappers, a cutting board or work surface, the meat filling, a large spoon, a pastry brush and some beaten egg to seal the rolls. Position a single lumpia wrapper diagonally on the work surface. To wrap, spoon a heaping tablespoon of the filling towards the front corner. Fold that corner away from you and gently roll the filling to create an even cylinder. When you have reached the half-way point, fold in the sides and continue rolling away from yourself. Roll the lumpia as tight as possible without tearing the wrapper - a snug roll will make for crunchier lumpia. Brush the remaining corner with the egg wash (or water) then roll to seal. Repeat until you run out of lumpia wrappers or filling.
4
Fill a pan or deep fryer with enough oil so that the lumpia is fully submerged. Cut lumpia to size and fry at medium-high heat until golden and crisp, be sure not to burn.
5
Serve with yogurt cucumber sauce and/or coriander chutney.
source: Collin & Carmelita Oguro
notes
Here is a handy step-by-step post on how to roll lumpia.
http://numnums-com.tumblr.com/post/28012467389/steps-to-roll-lumpia

While lumpias are best when they are fried right after they are rolled, if freezing lumpia for later use, cut the lumpia to size prior to storing. Separate layers of lumpia with wax or parchment paper. Deep fry stored lumpia from frozen. The wrapper on thawed lumpia tends to split.

We don't want to waste a ton of oil when cooking small batches for ourselves, so we'll often use a smaller pot and fry several batches rather than use a large pot and fry one big batch. We prefer cast iron for frying since it does a great job of maintaining the oil's temperature even after you've dropped in lumpia.