Lumpia are very similar to egg rolls, but their paper thin wrappers made from wheat flour gives them an irresistible crunch and texture. To be authentic, you must serve your Lumpia with Sweet Chili Sauce. I am sure this classic Filipino recipe will become a family favorite - I am already getting requests for the next batch.
1 tablespoon canola oil
1 pound ground pork
3/4 cup chopped onion
3/4 cup coarsely grated carrots
3/4 cup thinly sliced green cabbage
1 tablespoon finely grated ginger
1 clove garlic
1 tablespoon soy sauce
1 teaspoon salt
1 teaspoon black pepper
12 lumpia wrappers (you may use more or less, depending on how much filling in each)
1 cup canola oil for frying - or enough for a 1/4" depth of oil in the pan
Heat a cast iron skillet to medium heat and add the 1 tablespoon of canola oil, the pork and the onions and stir until the pork is no longer pink
Add the carrots, cabbage, ginger, garlic, soy sauce, salt and pepper and stir until the vegetables are soft
Remove from the heat and allow to come to cool
Take a lumpia wrapper and place about 3 tablespoons of the filling in a line across the middle, leaving 1 1/2" on either side of the line
Fold the wrapper over the filling, tucking the filling in and then fold the sides in, and continue rolling the lumpia, use a bit of water on your finger to moisten the edges to seal
Cover them with plastic wrap as you make them to keep them from drying out
Heat the oil to medium heat
Fry the Lumpia, seam side down first, about 2-3 minutes on each side until golden brown - they should be done in batches so as not to crowd them in the pan
Drain on a paper towel
Serve hot with sweet chilli sauce
This Sweet Chilli Sauce has just the right amount of heat to balance the flavors
This is the brand of Lumpia wrapper I used - I found them in my International grocery store
This is what they look like right out of the box
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