Ingredients: |
Ingredients: One pound ground pork (I often use breakfast sausage)
1 tbsp. vegetable oil
2 cloves garlic, crushed or minced
½ chopped onion
½ cup minced carrots
½ cup thinly sliced cabbage
½ cup chopped green onions
1 tsp. ground black pepper
1 tsp. salt
1 tsp. garlic powder
1 tsp. soy sauce
30 lumpia wrappers
Oil for frying
Optional:
You can use ground beef or combine beef and pork.
Minced celery, minced ginger, hoisin sauce to taste
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Directions: |
Directions:Heat 1 tbsp. oil in large skillet or wok. Cook pork until no longer pink. Remove pork from pan and set aside.
Drain grease, leaving a thin coating. Cook onion and garlic in the same pan for two minutes.
Stir in the cooked pork, carrots, cabbage, green onions, soy sauce, and all spices. Mix thoroughly and remove from heat. Cool until you can handle.
Open lumpia wrappers and keep under a slightly damp towel so they don't dry out. Set out a small bowl of water to dip your fingers in as you roll the lumpia.
Place 2-3 tbsp. of the filling on the diagonal end of the wrapper, leaving a ½ to ¾ inch space on each side. Shape filling into a log about the same diameter as your thumb. Roll the wrapper over the filling about two turns and then fold the sides in over the filling. Continue to roll it using all of the wrapper. Wet the end with wet fingers to seal the roll and set aside. Continue to roll the lumpia until you use all of the filling and wrappers. Cover the rolls with plastic wrap so they don't dry out and place in the freezer until ready to fry.
Heat 1-2 inches of oil on medium for about 5 minutes. Fry the lumpia a few at a time until golden brown (1-2 minutes). Serve immediately with your favorite sweet and sour, Thai chili sauce, duck sauce, etc. |
Personal
Notes: |
Personal
Notes: Cathy Miranda who is a nurse I worked with in Corpus Christi had a cooking class one Sunday afternoon and taught us how to make these. They are delicious!
I only cook the ones I am going to eat at one sitting and I freeze the rest in a ziplock bag to cook later. I do separate them with plastic wrap so they don't stick together. When you are ready to cook them, let them thaw before frying.
I also have "fried" these in the oven. I preheated my pan with ½ inch of oil at 400º F and placed my lumpia in the preheated pan. I turned them over after 3-4 minutes.
If you can't find lumpia wrappers, I found a website with a tutorial:
https://cheflolaskitchen.com/spring-roll-wrappers-lumpia-recipe/?utm_campaign=yummly&utm_medium=yummly&utm_source=yummly
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This recipe for Lumpia (Filipino Egg Rolls) is from