- 3 large carrots, peeled and cut into 1″ matchsticks
- 1 head of chinese cabbage, shredded
- 600g of bean sprouts
- 1 large onion, diced
- 6 cloves garlic, minced
- 1/4 cup soy sauce
- 30 large egg roll (wonton) wrappers, thawed
- Oil for frying (canola, grapeseed, sunflower)
- 1 lb of ground pork
- In a large wok, sweat garlic and onions over low heat until fragrant.
- Increase head to medium-high and sauté ground pork until meat is no longer pink.
- Add soy sauce to taste.
- Toss in carrots and stir-fry for at least 5 minutes or until slightly softened.
- Add shredded cabbage and stir-fry for at least 5 minutes or until colour perks up.
- Rinse and drain bean sprouts and add to wok, stirring until incorporated. Taste mixture and season with soy and/or fish sauce till you are satisfied with the flavour.
- Drain mixture of excess moisture and transfer to a storage container. Refrigerate until cool. This will be the filling for the lumpia.
- Wrap 1 tablespoon of cooled filling in each egg roll wrapper. Place in a single layer on a large flat surface and let dry. If you are going to cook them right away, let them be; if you will keep them for later, store them in a single layer in the freezer until you’re ready to cook them up.
- In a deep fryer or pot, heat oil to 180C and maintain at this temperature.
- Drop a single layer of lumpia into the oil and cook 3 minutes on each side or until a very light golden brown (they will darken to golden brown as they dry).
- Drain on a plate of paper towel and serve promptly with white rice.
Server and Enjoy!
Credits to: iampinoypi.blogspot.com