Air Fryer Filipino Lumpia

By Barefeet In The Kitchen

Ingredients

1 pound ground pork (cooked and crumbled small)
8 ounces canned water chestnuts (chopped very small)
4 ounces canned sliced mushrooms (chopped very small)
4 ounces canned shrimp (chopped very small)
½ cup green onions (very thinly sliced)
cup sweet yellow onion (chopped very small)
2 cloves fresh garlic (minced)
½ teaspoon kosher salt
½ teaspoon sugar
¼ teaspoon freshly ground black pepper
1 teaspoon soy sauce
2 eggs beaten
lumpia wrappers or spring roll wrappers
olive oil spray

Prep Time30mins
Cook Time10mins
Servings4

Instructions

Combine all ingredients except for the eggs in a bowl, and mix with your hands. After it's all mixed, cover it and let it sit in the fridge for an hour (or up to 24 hours) before wrapping.

Open the lumpia wrappers and cut in half to form smaller strips or in quarters to make bite size rolls. The lumpia wrappers are larger than most eggroll or spring roll wrappers. If you are using spring roll wrappers, you can cut them in half or leave them the bigger size.

Carefully peel the wrappers apart and place about a tablespoon of filling on each one. Roll them according to your preference and then dip your finger in the beaten egg and seal the edges. Set the rolls aside until ready to cook. I find it easiest to roll them all in an assembly line and then cook in batches.

Preheat the air fryer to 390°F. Lightly spray the wrapped lumpia with oil and arrange in a single layer in the air fryer. Cook for 3 minutes on one side, turn each one over, and cook an additional 3-4 minutes, until golden brown on the ends and crisp all over.

Remove from the air fryer and serve with the dipping sauces of your choice.