Fresh Lumpia

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 45mins
SERVES: 20
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Saute garlic and onion in oil.
  • Add pork, saute until all the pork fat renders out.
  • Add water, cover and simmer 10 - 15 minutes.
  • Season with salt, patis, and pepper.
  • Add cabbage, stir, and cook an additional 5 - 10 minutes.
  • Let cool to room temperature.
  • Egg Wrappers:
  • Separate yolks from whites.
  • Beat egg whites until frothy.
  • Add yolks and beat enough until is is all blended (don't over mix).
  • Add cornstarch mixture to the eggs and mix well.
  • Let stand 5 - 10 minutes for bubbles to settle.
  • Brush hot skillet with oil (low-medium heat).
  • Give the egg mixture a quick stir.
  • Pour roughly 2 tbs of the mixture onto the pan and rotate the pan around to spread out the mixture until its about 7 - 8 inches in diameter.
  • Cook for about 1 - 2 minutes and then flip and cook the other side for about 1 minute. (Makes 20 wrappers).
  • Sauce:
  • Combine sugar, salt (if desired), soy sauce and water in a saucepan.
  • Bring to a boil.
  • Add cornstarch solution and stir until sauce has thickened.
  • Prepare lumpia:
  • Place once lettuce leaf in the center of a egg wrapper.
  • Put roughly about 2 tbs of pork filling onto the lettuce leaf.
  • Starting at the bottom of the wrapper, slightly fold up the bottom of the wrapper slightly over the filling.
  • Then take the left side of the wrapper and fold over the filling and continue to roll to the other end to make a nice "roll.".
  • Cover finished rolls with wax paper until all lumpia are rolled.
  • Prior to serving, microwave for a few seconds to warm and serve with the brown sauce.
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