Filipino Lumpia Recipe
Lumpia is definitely a comfort food for me. My mom would only make Lumpia when there was a birthday or a special occasion coming up. Reason being was that they took so long to prepare, especially when your making enough to make an Army. The best part about Lumpia is, with the leftover uncooked one's you can throw them in a Ziploc bag and freeze them till the next time you feel like eating them.
Lumpia's are always a hit at my BBQ's and other get together's and usually they are the first to go. I always have to more than the last party, I think this next time I make them I will hire a production line so that I don't spend all day with sore hands and an aching back.
- 1 Lbs Ground Pork
- 3 Cloves Garlic, Minced
- Small Onion, Chopped
- 1/2 cup Carrots, Minced
- 1/2 cup Cabbage, Sliced very thin
- Hint of Salt, To Liking
- Hint of Soy Sauce, To Liking
- Hint of Garlic Powder, To Liking
- 1/2 Cup Thai Sweet Chili Sauce, For dipping
- 1 Egg
- 1 Pkg Lumpia Wrapper (Preferably Filipino Brand)
- Vegetable Oil, Enough to fill Deep Fryer
- In a large mixing bowl combine pork, garlic, onion, carrots, cabbage, salt, soy sauce, and garlic powder. Mix the ingredients well so that it is not all clumped up in a certain area.
- Separate the Lumpia wrappers into single sheets carefully without tearing the wrapper.
- Crack Egg in Separate bowl
- 1 wrapper at a time, take 1 tablespoon or however much of the pork filling you want and lay out a strip with at least 1/2 inch space on each side. Read the instructions on the back of the Lumpia wrapper on how to wrap your lumpia.
- Leave at least 1/2 inch open at the end of your wrapper. Dip finger in the egg and spread across your Lumpia and then seal closed. This is to avoid the lumpia from un-raveling during the deep fry process
- Cook lumpia in deep dryer till pork is cooked. Serve with Sweet Thai chili sauce