Pork & Vegetable Lumpia

  Posted on February 11, 2013  by Leslie Blythe  2 comments

In the past 2 weeks, I have received a case of citrus fruit, South African chutney sauce and a large bag of Lumpia from my friend Chris! What did I do to deserve all this bounty?!

Lumpia is a traditional Filipino dish. It is the Filipino version of egg rolls. It can be served as a side dish or as an appetizer.

Dipping Sauce:

Apricot Jam, Soy Sauce & Sriracha

1/2 cup apricot jam (or peach)
2 Tbs soy sauce
2 tsp Sriracha sauce (or to taste)

Mix all ingredients well.

Pork & Vegetable Lumpia 

Serves 15

1 Tbs vegetable oil
1 lb ground pork
2 cloves garlic, crushed
1/2 cup chopped onion
1/2 cup minced carrots
1/2 cup chopped green onions
1/2 cup thinly sliced green cabbage
1 tsp ground black pepper
1 tsp salt
1 tsp garlic powder
1 tsp soy sauce
30 lumpia wrappers or spring roll 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.