Recipe by scott&jing
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!
- 10 lumpia skins
- 1⁄4 lb ground pork
- 6 string beans (string removed)
- 2 small peeled carrots, diced
- 2 tablespoons minced garlic
- 2 small green peppers, diced
Directions See How It's Made
- 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.