Description
Filipino version of the egg rolls.
Ingredients
- 1 tablespoon vegetable oil
- 1 yellow onion
- 1 large stalk celery, finely chopped
- 1 large carrot, finely chopped
- salt to taste
- 2 pounds ground pork
- 1 tablespoon minced fresh garlic
- 1 teaspoon red pepper flakes
- 1 teaspoon garlic powder
- ½ teaspoon ground turmeric
- ½ teaspoon ground ginger
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ¼ teaspoon celery seed
- 2 (16 ounce) packages lumpia wrappers
- 1 quart vegetable oil for frying
Instructions
- Heat 1 tablespoon vegetable oil in a large skillet over medium-low heat; cook and stir onion
- celery
- and carrot until onion is tender and translucent
- 5 to 7 minutes. Season with salt. Add ground pork and garlic; cook and stir until pork is no longer pink. Season with more salt and drain any excess grease. Stir in red pepper flakes
- garlic powder
- turmeric
- ginger
- cumin
- coriander
- and celery seed. Set aside to cool.
- Place about 1 tablespoon pork mixture on a lumpia wrapper with one corner facing you. Fold corner closest to you over filling; fold two side corners toward the center and continue rolling wrapper around pork. Brush a small amount of water over the top corner and press to seal. Repeat with remaining filling and wrappers.
- Heat 1 quart vegetable oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Fry rolls in batches until golden brown
- 4 to 6 minutes. Drain on a paper towel-lined plate.
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hr 45 mins
Servings: 25