Pork Lumpia

Holiday parties are always filled with fun, good bites and drinks. I wanted to offer up something different yet traditional this year. I decided to make some pork lumpia. I didn’t want them to be too small and skinny so we made them a bit more plump and medium sized. I had asked Dad for a recipe, but he told me to ask Chatgpt… So here is the recipe that they recommend. But note to self, I need double the recipe for big work parties to have enough! I also need to remember to take pictures! Lol

In a bowl, I combined: 1lb. ground pork, 1 chopped onion, small handful of chopped carrots, 2 chopped green onion, and 3 tbsp minced garlic. I then added one egg, 2-3 tbsp. soy sauce, ½ tsp. salt, ½ tsp, black pepper, and ½ tsp of garlic powder. I mixed until well combined.

Then I started to roll lumpia. I used a spring roll wrapper. They are a bit thinner, and I think they become crispier. The key is to keep the damp so they are easy to roll. If they dry out they tend to crack and fall apart easier. I added about 2 tbsp of filling towards the one corner and rolled, tucked the corners and rolled again. To seal them shut, I used a bite of  egg whites mixed with water. I then flash froze them on a baking sheet for about an hour and placed them all in a Ziplock bag in the freezer overnight.

When it was time to fry, I used my deep fryer. I set the temperature to about 350-375. The key is to not over load the basket, so they have an even fry. I dropped them in there and fried for about 6-7 8 minutes. You want them to be a nice golden brown. I served this with sweet chili sauce once time, but then the next time I used a spicy vinegar sauce. I think they were good with both. If you need to reheat them, I think air fryer or toaster oven will be best. You can reheat in the oven, but be mindful what kind of pan you use so that it crisps back up nicer!

They were a big hit, with no leftover. So, it is definitely something I will keep making for further gatherings and parties.

Live to Eat,
Tiv