Ingredients: |
Ingredients: 1 tablespoon vegetable oil
1 pound ground pork (don’t use sausage, just plain ground pork)
2 cloves garlic, crushed
1/2 cup chopped onion
1/2 cup minced carrots
1/2 cup chopped green onions
1/2 cup thinly sliced green cabbage
1 teaspoon ground black pepper
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon soy sauce (more, as needed for flavor, but don’t make filling too wet)
30 lumpia wrappers (Asian food market will have these specific for lumpia)
2 cups vegetable oil for frying
Thai sweet chili sauce for dipping
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Directions: |
Directions:Place a wok or large skillet over high heat, and pour in 1 tablespoon vegetable oil. Cook pork, stirring frequently, until no pink is showing. Remove pork from pan and set aside. Drain grease from pan, leaving a thin coating. Cook garlic and onion in the same pan for 2 minutes. Stir in the cooked pork, carrots, green onions, and cabbage. Season with pepper, salt, garlic powder, and soy sauce. Remove from heat, and set aside until cool enough to handle.
Place two heaping tablespoons of the filling diagonally near one corner of each 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. Keep the roll tight as you assemble. Moisten the other side of the wrapper with water to seal the edge. Cover the rolls with plastic wrap to retain moisture.
Heat a heavy skillet over medium heat, add oil to 1/2 inch depth, and heat for 5 minutes. Slide 3 or 4 lumpia into the oil. Fry the rolls for 1 to 2 minutes, until all sides are golden brown. Drain on paper towels. Serve immediately. I like to dip mine in sweet chili sauce! The rolling takes practice, but is well worth it in the end.
-Lisa Jackson |
Personal
Notes: |
Personal
Notes: Like all things worth having/doing, these take practice, as the tight rolling is the key! I like to make the filling and then we sit and chat and roll together. Since the filling is already cooked, simply fry to a golden brown (doesn't take long) then enjoy. Thai sweet chili sauce is excellent for dipping these! Oh, and you can freeze them prior to frying (store separated using plastic wrap) and they will still be delicious!
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