Ingredients: |
Ingredients: 1 package Lumpia wrappers (25 sheets); Chinese spring roll wrappers
2 lbs ground pork
5 cloves garlic, peeled and minced
1-inch piece of ginger, peeled and minced
2 Tbsp soy sauce
2 eggs, lightly beaten
Freshly ground black pepper, to taste
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Directions: |
Directions:With a serrated knife, cut the square lumpia wrappers in half to make two stacks of rectangular wrappers. Place a damp paper towel over the wrappers to keep them from drying out as you work.
Combine the pork, garlic, ginger, soy sauce, eggs, and black pepper in a large bowl. Using your hands, or a rubber spatula, mix the filling well so that the seasonings are evenly distributed.
Place one of the rectangular wrappers vertically on your work surface with the short edge facing you. Place a heaping teaspoon of the filling on the wrapper about half an inch from the edge closest to you. Grasp the bottom edge of the wrapper and roll it up and over the filling, continuing to roll until 2 inches of wrapper remain.
Moisten the last 2 inches of wrapper with your fingers. Finish rolling the lumpia, then rest it on its seam. Continue rolling with the rest of the filling and lumpia wrappers.
At this point, you can freeze your rolled lumpia if you wish by placing them in freezer bags and then into your freezer.
To cook the lumpia, fill a large frying pan with about 1/2-inch of vegetable oil. Heat the oil over medium-high heat. Gently place the lumpia into the hot oil and fry until golden brown on all sides, 3 to 5 minutes total (if frying frozen lumpia, it will take 1 to 2 minutes longer).
Chili sauce can be found in most Asian food isles of your local supermarkets
Then drain on paper towel serve with chili sauce. |
This recipe for Lumpia (Filipino Spring Rolls) with Sweet Chili Sauce* is from