Recipe

Filipino Lumpia Recipe

Add Step-by-Step Photos	Mrs_stiltner / All my dishes 1 year, 9 months ago 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. Prep:45m Cook:25m Servings:15	Mrs_stiltne
	filipino

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jenniferby

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gingerlea

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Ingredients

1 tbs. vegetable oil

1 lb. ground pork

2 garlic cloves (crushed)

1/2 cup onion (chopped)

1/2 cup carrots (chopped)

1/2 cup green onions (chopped)

1/2 cup cabbage (thinly sliced)

1 tsp. ground black pepper

1 tsp. salt

1 tsp. garlic powder

1 tsp. soy sauce

30 lumpia wrappers

2 cups vegetable oil (for frying)

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 three 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.

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Comments

gingerlea 1 year, 9 months ago said:
We used to buy these from a tiny market in Gulfport, MS. The owner would call us when she made them.

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Alterations

deedeec 1 year, 9 months ago said:
This is pretty much identical to how I learned to make them. I also add shrimp (minced up) and water chestnuts, minced up. I love LUMPIA! They also freeze well (before frying). My Ex-MIL would seperate them with wax paper and put them in shirt boxes then put the whole box in plastic bags and freeze them.

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