Happy New Year! Hope you all had a wonderful holiday season. Starting 2019 with something new. Saw this recipe for pork and vegetables lumpia and wanted to try it out for the longest time so I finally found the time to do it. Absolutely love 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 wanted more!
- a package of egg roll wrappers
- olive oil plus
- ground pork
- shredded carrots
- shredded cabbage
- yellow onion, diced
- cloves garlic, minced
- Salt and pepper
- soy sauce
- Cook the Onions
Heat large pan to medium heat and add oil. Cook the onion for a few minutes till soft and translucent. Drop in the garlic and cook for another minute till fragrant.
- Vegetables and Pork
Next comes the carrots and cabbage, cook for one minute. Mix in pork and cook until the pork is no longer pink, 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 a couple different options.