Recipe courtesy of Carlita Domingo
- 15 lumpia
- 2 tbsp vegetable oil
- 1 lb lean ground pork
- 2 cloves garlic, minced
- 1 onion, sliced
- 1/2 lb green beans, julienned
- 2 carrots, julienned
- 1 tbsp soy sauce (optional)
- 1 cup bean sprouts (optional)
- 15 lumpia wrappers, square or round
- Salt to taste
- Vinegar Dipping Sauce
- 1/2 cup white vinegar
- 3 garlic cloves, crushed
- Salt and cracked black pepper to taste
- Sweet and Sour Sauce
- 1/4 cup white vinegar
- 1/4 cup soy sauce
- 1/4 cup ketchup
- 1/2 cup water
- 2 tbsp sugar
- salt to taste
- 1 tbsp cornstarch dissolved in 2 tbsp water
Heat oil in skillet and saute garlic and onions until tender. Add pork and saute until browned. Add vegetables and cook until tender, yet crisp, about 5-10 minutes. Remove from heat. Season with soy sauce. When mixture is cool, add bean sprouts. Salt to taste.
To assemble lumpia: Carefully separate wrappers. To prevent them from drying out, cover unused wrappers with moist paper towel. Lay one wrapper on clean surface. Place about 2-3 tablespoons of the filling near the edge closest to you. Roll edge towards the middle. Fold in both sides and continue rolling. Moisten opposite edge with water to seal. Repeat with other wrappers. Lumpia can be frozen until ready to use.
Deep fry at 350 degrees until golden brown, about 3-5 minutes on each side. Drain on paper towels. Serve with sweet sour or vinegar and garlic dipping sauce (recipes below).
Mix together all ingredients.
Makes 1/2 cup
Recipe courtesy of Emeril Lagasse