Happy New Year! I hope you all had a wonderful holiday season. I wanted to start 2019 with something new. I saw this recipe and wanted to try it out for the longest time so I finally found the time to do it. I absolutely loved them! The crispy crunch of the outside goes perfectly with the flavorful filling and gives you that satisfying, hit the spot feeling you love after a good dish. They were such a hit that my picky eater child raved and said he loved them and wanted more!
- 1 package egg roll wrappers
- 2 tablespoons olive oil plus 1 cup
- 2 lbs ground pork
- 2 cups shredded carrots
- 2 cups shredded cabbage
- 1/2 yellow onion, diced
- 2 cloves garlic, minced
- Salt and pepper
- 1 tablespoon soy sauce
- Cook the Onions
Heat large pan to medium heat and add oil. Add onion and cook for a few minutes till soft and translucent. Add garlic and cook for another minute till fragrant.
- Add Vegetables and Pork
Add carrots and cabbage, cook for one minute. Add pork, mix and cook until pork is no longer pink. Add salt and pepper to taste and then add soy sauce. Put in a bowl to cool off enough to handle.
- Assemble Lumpia
Once pork has cooled enough, lay out a wrapper with a corner facing you. Scoop about 2 tablespoons of filling into the wrapper and roll. See the note at the bottom about rolling methods.
- Fry Lumpia
Wipe out skillet and add about 1 cup of oil into the pan. Heat to medium high heat. Once a drop of water sizzles in the pan, add 2-3 rolls at a time and cook till all sides are golden brown. Place on a paper towel to cool and then serve.
Note: There are a few different methods to rolling that you can do. I prefer the fold and roll method but this YouTube video covers different options that you can try.