Lumpia with Sweet and Sour Dipping Sauce

1 Tbsp vegetable oil

1 pound ground pork

1/2 cup chopped onion

2 cloves garlic, minced

1/2 cup finely chopped carrot

1/2 cup shredded cabbage

1/2 cup chopped green onion

1 Tbsp soy sauce

30 Lumpia Wrappers

1 egg, beaten


Heat 1 Tbsp of vegetable oil in a large skillet.  Add the ground pork.  Cook, stirring frequently until the pork is done.  Use a fork to break the pork up as fine as possible.


Remove the pork from the pan, draining off all but a tablespoon of the fat.  Let the pork cool while you prepare the remaining ingredients.


In the same pan, cook the onion and garlic until soft, about 2-3 minutes.  Reduce the heat to medium-low and add in the carrots and cabbage.  Stir for about a minute.


Add the green onions, soy sauce and cooked ground pork.  Cook for about 1 minute.  Remove the pan from the heat and set aside until the mixture is cool enough to handle.  (I allowed the mixture to become cold before wrapping.)


Lightly mix an egg in a small bowl to use as a wash which will seal the rolled lumpia.


Lay one lumpia wrapper in front of you in a diamond shape, (with a point toward you.)  Take two tablespoons of the mixture and place it across the bottom 1/3 of the wrapper. (I formed the 2 tablespoons of mixture into a cylinder.)


Fold the bottom of the wrapper up and over the mixture.  Roll it once away from you.  Fold each side in to make an envelope shape.  Roll it up, keeping it as tight as possible.  


Brush a small amount of the egg wash on the edge of the wrapper and seal the lumpia closed.  Place your lumpia rolls on a plate covered with a very lightly dampened towel until all of the lumpia are rolled.


Put two cups of vegetable oil in a heavy duty skillet.  It should be 1/2" deep.  Heat to approximately 375° F.  This will take about 5 minutes over medium heat.  


Place 3-4 lumpia in the pan and cook them about 1-3 minutes or until golden brown.  If too many lumpia are in the pan at the same time, they will not fry properly.  Turn the lumpia to assure that they brown evenly. 


Dipping Sauce


1/2 small green bell pepper, seeded and minced

1 cup vinegar

1 cup sugar

1 Tbsp salt

1 Tbsp cornstarch

1/4 cup water

1 Tbsp cooking oil

2 Tbsp ketchup


In a small bowl, combine the cornstarch and water.  Stir until the mixture is smooth.


Heat the oil in a saucepan over medium heat.  Add the bell pepper and cook, stirring regularly until softened.  Add the vinegar, sugar, salt and ketchup and cook, whisking regularly, until the sugar and salt are completely dissolved and the mixture is well-blended.  Bring to a boil.  While whisking continuously, add the cornstarch mixture and continue to cook until the sauce thickens.


Tips:  If you are unable to find Lumpia Wrappers get the thinnest Spring Roll Wrapper you can find.  Lumpia Wrappers are very thin.  The regular Spring Roll Wrappers with not work well.


Lumpia freeze well so it is very easy to make a batch and have some tucked away in the freezer for company!


A Vinegar-Garlic Dipping Sauce is nice, also.  It is made with 2 cloves garlic, finely minced, 1/2 cup white vinegar and 1/4 cup soy sauce mixed together.  This may be kept in the refrigerator but should be brought to room temperature before serving.  (I think this sauce is my preferred sauce....Mr. T. liked the sweet and sour....)


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