Servings: About 2 dozen rolls
- Lumpia wrappers (Available at Asian grocery stores. If you're new to this, try to get wrappers that say "individually wrapped." These will be easier to handle.)
- 1 lb. ground pork
- 1 cup sweet yellow onion, very finely diced
- 3-4 cloves garlic, very finely minced
- 1 cup matchstick carrots, finely chopped
- 1 cup green cabbage, finely shredded and then chopped
- 2 eggs for filling, plus 1 for egg wash
- 3 tsp. corn starch
- Cooking oil, for frying. You need enough to cover the tops of the lumpia in a pot.
- Salt & black pepper, 1 tsp. each
- Sweet and sour sauce, for dipping
- Soy sauce, crushed garlic clove, Calamansi juice (or lime or lemon juice), for dipping
- Preheat your cooking oil in a pot on the stove top, on medium to low heat.
- Prepare the meat filling. In a large mixing bowl, combine ground pork, vegetables, 2 eggs, corn starch, and salt and pepper. Mix thoroughly with your hands. (Don't forget to wash your hands before touching any other surfaces!)
- Lay your lumpia wrapper flat, and spoon roughly 2 tablespoons of filling in a thin line at the top of the wrapper.
- GENTLY, start rolling the wrapper. Try to wrap as tightly as possible without tearing it. When you've rolled the lumpia halfway, tuck in the left and right ends, then continue rolling.
- Using a pastry brush or your fingers, brush a little egg wash on the edge of the wrapper and use that to seal it closed.
- Fry your lumpia in batches. I try to do 4 or 5 at a time, frying on low to medium-low heat so the inside is cooked thoroughly without burning the shell.
- Move the lumpia from the oil to a paper towel or cooling rack when they are deep golden brown (about 5-7 minutes). Allow to cool for several minutes!
- Serve with sweet and sour dipping sauce, and/or soy sauce (my family likes to add a crushed garlic clove and a squeeze of calamansi, lime, or lemon juice to the soy sauce).