FILIPINO SPRING ROLLS (LUMPIA)
I love this recipe! I’ve made it many times – so fast and so delicious!
~ Leilani.
– In a large bowl, mix the ground pork, minced shrimp, onion, celery, carrot, soy sauce, egg and a little salt and pepper by hand. Heat a little peanut oil in a small frying pan, and cook the filling. Adjust seasoning.
– Take the wrapper and place on your work surface on a diagonal so one point is facing you. Place some filling towards the bottom of the egg roll.
– Turn up the bottom corner and roll upwards. Fold in the left and right corners, making sure the filling is nicely packed, with no air pockets. Continue rolling.
– Dip you finger in water, pat it on the remaining corner and finish rolling the lumpia, sealing the edge. Continue rolling until your lumpias are done.
– Make the dipping sauce by combining the vinegar, water, sugar, banana ketchup and salt in a small sauce pan. Bring to a boil and stir. Lower the heat to a simmer, and cook. Take some liquid and create a slurry with the cornstarch. Stir in the slurry into the sauce, whisking constantly, to thicken the sauce. Set aside.
– Heat the peanut oil in a deep fryer or deep sided skillet. Working in batches, add the lumpia and fry until golden brown. – Serve immediately with the sauce.
Hi, I’m Liren. I am a mother of two and wife to one, currently based in the SF Bay Area, land of fresh foods and sublime wine...