How you doin’? How much do you know about Filipino food? It is a very diverse and delicious cuisine. One of my favorites is deep-fried Lumpia rolls. Lumpia is derived from the fried Chinese spring roll or egg roll and is very popular in Indonesian and Filipino cuisine. It is smaller in size and shape than an egg roll. Lumpias are made of thin paper-like or crepe-like pastry skins called "lumpia wrappers" enveloping savory or sweet fillings.
The origins date back centuries (17th Century). The Chinese originally sought to create a meal that incorporated all the fresh bits and pieces of vegetables available in spring after a winter of consuming mostly preserved foods. They can be served as a side dish or as an appetizer.
In Indonesia lumpia has become a favorite snack and is known as a common street food. In the Philippines, lumpia is one of the most common dishes served at gatherings and celebrations.
You will need a candy or frying thermometer for this recipe.
Prep time: 45 mins
Cook time: 25 mins
Yield: about 30 Lumpias
1 tablespoon vegetable oil
1-pound ground pork
2 cloves garlic, crushed
1/2 cup chopped sweet yellow onion
1/2 cup minced carrots
1/2 cup chopped green onions
1/2 cup thinly sliced Napa green cabbage
1 teaspoon ground black pepper
1 teaspoon kosher salt
1 tablespoon minced garlic
1 teaspoon dark soy sauce
1-package lumpia wrappers (about 30 pieces)
2 cups vegetable oil for frying
ChefSecret: The big secret is to make sure to tightly roll and seal the rolls well.
Sweet Chili Lumpia Dipping Sauce
Prep time: 2 minutes
Cook time: 3 minutes
1 cup water
1-1/2 tablespoons ketchup
2 tablespoons rice vinegar
2 tablespoons granulated sugar (better yet use palm sugar, if you can find it)
1-2 chili peppers (siling labuyo), minced finely
2 teaspoons cornstarch
1/4 cup shredded carrots
1/8 teaspoon of kosher salt
Covid-19 Quip of the Day: I told my suitcases there would be no vacation this year. I’m staying home with my emotional baggage.
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