LUMPIA - FILIPINO EGG ROLLS
INGREDIENTS: Makes a lot
● 2 lb. pork, diced and browned (ground pork may be used)
● 5 to 6 pieces garlic, minced
● 3 large yellow onions, sliced
● 1 Spanish chorizo, skinned (fry separately; remove grease)
● 1 fryer chicken, boiled, deboned and chopped
● 4 medium potatoes, diced
● 1 lb. bean sprouts
● 1 can garbanzos
● 1 head cabbage, shredded
● 1 Cup(s) carrots, shredded
● 1 Cup(s) string beans (small Chinese cut)
● 1 pkg. wrappers (purchase in any Filipino store or good supermarket)
Packages of wonton or spring/egg roll wrappers vary in size. This recipe should easily make 100 Lumpia.
1. Using a large oval roaster, cook ingredients in order given, adding soy sauce and salt: pork, garlic, yellow onions, Spanish chorizo, chicken, potatoes, bean sprouts, garbanzos,
cabbage, carrots and string beans. Mix well. Drain and cool.
2. Separate wrappers carefully.
3. To fill wrappers, place heaping tablespoon of filling off center; fold up that side, then the two ends and roll up.
4. One large package makes 100 regular size lumpias. Cut wrappers in half and you get 200 hors d'oeuvre size (use teaspoon of filling). These are then deep fried; drain in basket
on end and serve with a sauce of garlic and vinegar. These can also be eaten fresh. In which case a lettuce leaf is placed on wrapper, then the filling and roll up, leaving one end open.
5. Serve with a sweet and sour sauce, or Filipino banana ketchup (jufran sauce)