Yields: 240 lumpia
Prep Time: 1 hour
Cook Time: 1 hour
Ingredients
6 packages of lumpia wrappers, square shaped
4 lbs ground pork
10 garlic cloves, minced
½ cup ginger, minced
2.5 cups of onion, diced
4 ½ cups mushrooms, diced
3 cup carrots, peeled & diced
2 ½ cup of green onions (two bunches), diced
4 ½ bunch cabbage, finely shredded
4 tbs soy sauce
2 tbs of sesame oil
3 bunches of mung bean noodles, cut into 1 inch sections
Salt & pepper to taste
Directions
Cut the wrappers in half so that you have a rectangular shape. Place them under a damp towel to keep them from drying out while prepping the filling.
In a saute pan, saute the onions, carrots, and cabbage until softened. Add salt and pepper to taste. Once the vegetables are soft, place in a colander or cheese cloth and squeeze out the excess liquid. Set aside.
In a large bowl, combine the pork, ginger, garlic, soy sauce, sesame oil and vegetable mixture. Using your hands, mix until thoroughly combined.
To assemble the lumpia, place one of the wrappers vertically on a work surface with the short edge facing you. Place a heaping teaspoon of the filling on the wrapper about a half an inch from the edge closest to you. Grasp the bottom edge of the wrapper and roll it up and over the filling, continuing to roll until it closes/seals.
Fill a large pot about ⅓ to halfway full of vegetable oil. Heat the oil over medium-high heat. Test the oil with a little bit of food, and if it floats and bubbles, it is ready. Using a straining spoon, gently place the lumpia into the oil and fry until golden brown. Turn as needed to get an even fry.
Once the lumpia is golden brown, place on a plate covered in paper towels to drain off the excess oil.
Serve immediately with your sauce of choice!
Tips:
**If you are worried about the lumpia opening up upon frying, using a saute pan, fry/seal the skin shut, then transfer into the large pot of frying oil to finish.
**Chill the lumpia in the fridge 30 min - 1 hour prior to frying, to prevent excess oil.