Lumpia
Ingredients
- 1 lb ground pork, finely minced
- 2 cups shredded green cabbage
- 1/2 cup diced carrots, into 1/8-inch pieces
- 3 cloves garlic, minced
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tsp sesame oil
- 1/4 tsp white pepper
- 24 lumpia wrappers (spring roll wrappers)
- 2 tbsp cornstarch mixed with 3 tbsp water
- 2 cups neutral oil for frying
- 1 tbsp ginger, minced
- 2 green onions, finely chopped
Instructions
- Heat 1 tbsp neutral oil in a large wok or skillet over medium-high heat (375°F if using a thermometer). Add minced garlic and ginger, stirring constantly for 30 seconds until fragrant.
- Add ground pork, breaking it into small pieces with a wooden spoon. Cook for 4-5 minutes until pork is cooked through and no pink remains, stirring occasionally. Pour off excess fat, leaving about 1 tbsp in the pan.
- Add shredded cabbage and diced carrots to the pork. Stir-fry for 2 minutes until cabbage begins to soften. Add soy sauce, fish sauce, sesame oil, and white pepper. Toss to combine and cook for 1 more minute. Remove from heat and stir in green onions. Cool filling to room temperature for 5 minutes.
- Place a lumpia wrapper on a clean work surface in a diamond orientation. Spoon 2 tbsp filling onto the lower third of the wrapper. Fold the bottom corner up over the filling, then fold in both side corners tightly. Brush the top corner with cornstarch slurry, then roll tightly to seal. Repeat with remaining wrappers and filling.
- Heat 2 cups neutral oil in a deep pot or wok to 350°F (use a thermometer for accuracy). Working in batches of 6-8 lumpia, carefully place them seam-side down into the hot oil.
- Fry for 2-3 minutes per batch until golden brown and crispy, turning once halfway through cooking. They should reach deep golden-brown color. Remove with a slotted spoon and drain on paper towels.
- Serve hot within 5 minutes of frying for maximum crispness. Serve with sweet and sour sauce or vinegar-based dipping sauce on the side.
Inspired by Jesse Wykle’s winning lumpia. This is a plausible recreation, not the chef’s original recipe.