Prep 45 m Cook 25 m Ready In 1 h 10 m
"This is a traditional Filipino dish. It is the Filipino version of the egg rolls. It can be served as a side dish or as an appetizer."
- 1 tablespoon vegetable oil
- 1/2 cup chopped onion
- 1/2 cup minced carrots
- 1 pound ground pork
- 2 cloves garlic, crushed
- 1/2 cup chopped green onions
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1/2 cup thinly sliced green cabbage
- 1 teaspoon ground black pepper
- 1 teaspoon soy sauce
- 30 lumpia wrappers
- 2 cups vegetable oil for frying
- Place a wok or large skillet over high heat, and pour in 1 tablespoon vegetable oil. Cook pork, stirring frequently, until no pink is showing.
- Remove pork from pan and set aside. Drain grease from pan, leaving a thin coating.
- Cook garlic and onion in the same pan for 2 minutes. Stir in the cooked pork, carrots, green onions, and cabbage. Season with pepper, salt, garlic powder, and soy sauce. Remove from heat, and set aside until cool enough to handle.
- Place three heaping tablespoons of the filling diagonally near one corner of each wrapper, leaving a 1 1/2 inch space at both ends. Fold the side along the length of the filling over the filling, tuck in both ends, and roll neatly.
- Keep the roll tight as you assemble. Moisten the other side of the wrapper with water to seal the edge. Cover the rolls with plastic wrap to retain moisture.
- Heat a heavy skillet over medium heat, add oil to 1/2 inch depth, and heat for 5 minutes. Slide 3 or 4 lumpia into the oil. Fry the rolls for 1 to 2 minutes, until all sides are golden brown. Drain on paper towels. Serve immediately.