Categories: appetizer, not tried, pork

Ingredients

• 250 grams ground lean pork
• 100 grams minced shrimp
• 1/2 tablespoon minced garlic
• 1 medium onion, minced
• 1 small carrot, diced
• 1 small jicama (singkamas), diced
• 1 stalk celery, diced
• 4 stalks kinchay, minced
• 1 egg
• salt and pepper to taste
• lumpia wrapper
• oil for frying

Directions

1. Mix all the ingredients (except the lumpia wrapper and oil) together very well in a bowl.

2. Wrap mixture in lumpia wrappers.

3. Heat oil. Fry lumpia until golden brown and serve while hot with sweet and sour sauce.

4. To make sweet and sour sauce: Place 1/4 cup brown sugar, 2 tablespoons vinegar, 1/2 teaspoon salt, and 1/2 cup water in a non-aluminum saucepan. Stir only when it begins to boil. Reduce heat to a simmer, add slurry made of 1/2 tablespoon flour and 2 to 3 tablespoons water, and mix continuously until a smooth sauce is achieved. Depending on the flour you use, you may need a little more or less of the slurry. Add a little at a time until you get the desired consistency.

5. • When frying, make sure the oil is of the right temperature so the filling is well-cooked and the wrapper is golden brown. In Pinoy fashion, use the lumpia as thermometer.

6. • Using tongs, dip one end of the roll in the oil. If it starts to bubble in 3 to 5 seconds, that’s the right temperature; if it is smoking and browns the lumpia the moment it’s dipped, it is too hot.

7. • Do not crowd the frying pan either so all the rolls will cook evenly.

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