1 pound ground pork
1 large shallot minced
1 tablespoon chives, chopped
1 tablespoon of cilantro or culantro, chopped fine
2 red chilies chopped fine
1/2 cup of shredded cabbage
1/2 cup of shredded carrots
1 teaspoon sesame oil
1 teaspoon sweet soy sauce
1/4 teaspoon salt
1/4 teaspoon black pepper
10 lumpia wrappers (NOT egg roll wrappers)
2 cups of oil for deep frying
egg wash for sealing wrappers (1 egg + 1 tablespoon water)
In a bowl add all the ingredients for the pork filling. Mix well and allow to marinate for 30 minutes.
Lay the wrapper on a flat surface, towards the top of the wrapper, add two tablespoons of filling. Fold over the top first, then both sides of the wrapper. Fold tightly and seal with egg wash.
Heat your oil to 325 degrees. No hotter as we want the filling to cook while it is frying without the wrappers burning.
Fry each side for 3-4 minutes. Drain on paper towels and eat with sweet chili dipping sauce.
Be sure to check out my last post of Crab and Cream Cheese Lumpias!
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