Filipino Lumpia

Lumpia with Ground Pork & Veggies

Servings: 25-30 lumpia

Prep Time: 30 minutes

Cook Time: 30 minutes

Ingredients:

• 1 lb ground pork

• 3 cloves garlic, minced

• 1 small onion, diced

• 1 cup carrots, thinly sliced (into small sticks)

• 1 cup celery, thinly sliced

• 1 cup potatoes, peeled and finely diced

• 2 cups cabbage, shredded

• 1 cup bean sprouts (optional)

• 2 tbsp shoyu (soy sauce)

• Salt and pepper to taste

• 25–30 lumpia wrappers

• 1 egg, beaten (for egg wash)

• Oil for frying

Instructions:

1. Sauté the aromatics:

Heat a bit of oil in a large skillet or wok over medium heat. Add the minced garlic and diced onion. Sauté until fragrant and the onions are translucent.

2. Cook the pork:

Add the ground pork to the pan. Cook until browned and no longer pink. Break it up into small pieces as it cooks.

3. Add vegetables:

Stir in the carrots, celery, and potatoes. Cook for about 5–7 minutes until the vegetables begin to soften.

4. Finish with cabbage and bean sprouts:

Add shredded cabbage and bean sprouts. Stir well and cook for another 3–4 minutes until all veggies are tender but not mushy.

5. Season:

Add shoyu, then season with salt and pepper to taste. Let the mixture cool before wrapping.

6. Assemble the lumpia:

Lay a lumpia wrapper flat on a clean surface. Place about 2 tablespoons of filling near the bottom. Fold up the bottom corner, then fold in the sides, and roll tightly. Seal the edge with a bit of egg wash.

7. Fry the lumpia:

Heat oil in a deep pan over medium heat. Fry lumpia in batches until golden brown and crispy, about 3–4 minutes per side. Drain on paper towels.

8. Serve:

Serve hot with sweet chili sauce, vinegar with garlic, or your favorite dipping sauce.