This 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.
Serve this with Plum Sauce or Spicy Thai Chili Sauce.
- 1/2 pound ground pork
- 1/2 ground beef
- Cabbage – thinly sliced
- Carrots – thinly sliced
- Bean sprouts
- Spring Roll Pastry wrapper – they come in a package of 50 (pick the small package)
- Salt – a pinch
- Chili oil – 1 teaspoon
- Black bean sauce – 1 teaspoon
- Chili oil sauce – 1 teaspoon
- Sesame oil – 3 teaspoon
- Soya sauce – 2 teaspoon
- Vegetable oil – 1 Tablespoon
- Vegetable oil – 2 cups for frying Lumpia
- Plum Sauce
- Spicy Thai Sauce
- Pour 1 tablespoon in a wok or a large skillet along with all meat until it is no longer pink. Add cabbage and all sauces into the wok. Add carrots as soon as cabbage begins to wilt.
- Stir frequently. Vegetables should be cooked 2 to 3 minutes tops.
- Add in Bean sprouts last. Cook another minute.
- Give it a test taste to see if the salt or spice level is according to your liking. Add more if you wish.
- Set aside until it cools. I give it a good hour.
- I also strain it to let all oils separate from the meat.
- Place one heaping tablespoon of the filling diagonally near one corner of each wrapper, leaving a 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 tip of the wrapper with water to seal the edge.
- Heat a small pot over medium heat, add oil to 2 to 3-inch depth, and heat for 5 minutes. Slide 3 to 6 lumpia into the oil. Fry the rolls for 1 to 2 minutes, until all sides are golden brown. Drain on paper towels. Serve immediately with dips!
I hope you try this simple & quick recipe!