Lumpia is like a filipino version of a spring role. It is a crispy treat that goes well with many things. This recipe is a version that comes from the south and it is a little different. Enjoy!
- Brown ground pork and drain. Add all ingredients diced as fine as you can and toss on low heat for 10 minutes or until vegetables are al dente. place in a bowl and allow to cool.
- The trick to rolling a proper lumpia is to put about a tablespoon of the meat vegetable mixture apx 1/4" from the bottom of the lumpia wrapper. Flip that 1/4" over the top of the mix and tuck it underneath and make it tight. Roll it like a cigar for 1 roll and then tuck in the sides like a burrito and continue rolling until the last roll. Moisten the last 1/4" with water to seal it like an envelope.
- Once you get to this stage you can deep fry, refrigerate, or freeze the lupia. Regardless when you do fry them fry until the outside is very light brown and place on a plate with a paper towel to dry excess oil. Serve with a sweet and sour sauce.
There is no kind of any seasoning in this recipe....... perhaps, the author assumes the reader knows?
Altough I did make two batches, I did them a little differently ~ Instead of deep frying them, I put them on an oiled cookie sheet, brushed the tops with a little olive oil, & baked them at 400 degrees F for almost 25 minutes! Also, one batch was made using the ingredients indicated (though I did use chopped, shredded pork), while for the other one I susbtituted 2 cups of diced cole slaw mix for the ground pork! Both were very nice tasting, but my vegetarian son & DIL enjoyed the latter version! Thanks for sharing the recipe! [Made & reviewed for one of my adopteed chefs in this Spring's PAC]