Description
This is a traditional Filipino dish. It is the Filipino version of the egg rolls. It can be served as a side dish or as an appetizer.
Ingredients
- 1 tablespoon vegetable oil
- 1 pound ground pork
- 2 cloves garlic, crushed
- ½ cup chopped onion
- ½ cup minced carrots
- ½ cup chopped green onions
- ½ cup thinly sliced green cabbage
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon soy sauce
- 30 lumpia wrappers
- 2 cups vegetable oil for frying
Instructions
- Heat 1 tablespoon vegetable oil in a wok or large skillet over high heat. Add pork; cook and stir until crumbly and no pink is showing
- 5 to 7 minutes. Remove pork from the pan and set aside. Drain grease from the pan
- leaving just a thin coating.
- Add onion and garlic to the pan; cook and stir until fragrant
- about 2 minutes. Stir in the cooked pork
- carrots
- green onions
- cabbage
- and cilantro. Season with pepper
- salt
- garlic powder
- and soy sauce. Remove from the heat
- and set aside until cool enough to handle
- about 5 minutes.
- Assemble lumpia: Place 3 heaping tablespoons of filling diagonally near one corner of a lumpia wrapper
- leaving a 1 1/2 inch space at both ends. Fold the side along the length of the filling over the filling
- tuck in both ends
- and roll neatly and tightly to close. Moisten the other side of the wrapper with water to seal the edge. Transfer to a plate and cover with plastic wrap to retain moisture. Repeat to assemble remaining lumpia.
- Heat 1/2 inch vegetable oil in a heavy skillet over medium heat for 5 minutes.
- Slide 3 to 4 lumpia into the hot oil
- making sure the seams are facing down. Fry
- turning occasionally
- until all sides are golden brown
- 1 to 2 minutes. Transfer to a paper towel-lined plate to drain. Repeat to fry remaining lumpia. Serve immediately.
Prep Time: 45 mins
Cook Time: 25 mins
Total Time: 1 hr 10 mins
Servings: 15