Recipe courtesy of Belly and Snout
Lumpia
- Level: Intermediate
- Yield: 25 lumpias
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 25 servings
- Calories
- 205
- Total Fat
- 17
- Saturated Fat
- 4
- Carbohydrates
- 5
- Dietary Fiber
- 0
- Sugar
- 0
- Protein
- 8
- Cholesterol
- 42
- Sodium
- 180
- Total: 30 min
- Active: 30 min
Ingredients
2 pounds ground pork
1/2 cup finely diced celery
1/4 cup diced carrot
1/4 cup finely diced onion
1 tablespoon ground garlic
3 tablespoons soy sauce
3 tablespoons white vinegar
1 tablespoon ground black pepper
2 large eggs
4 cups canola oil, for frying
1 package lumpia wrappers (25 pieces)
Sweet and sour sauce, for dipping (my favorite is La Choy)
Directions
- Place your ground pork, celery, carrot, onion, garlic, soy sauce, vinegar, pepper and eggs in a large bowl. Mix thoroughly until ingredients are fully incorporated.
- Once the ingredients are mixed, heat up your canola oil to 350 degrees F in a large heavy-bottomed pan over medium heat.
- Take 1 piece of lumpia wrapper and place 2 tablespoons of the pork mixture directly in the middle of the wrapper. Spread it evenly in the middle to the ends. Take the bottom end of the wrapper and fold over the mixture and roll up. Brush the end of the lumpia wrapper with water to seal it.
- Once the lumpias are all wrapped, take 3 to 5 pieces at a time and carefully put them into the pot of oil. Cook them until golden brown, 3 to 4 minutes.
- Once done, use your favorite sweet and sour sauce to dip them in!