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International Gourmet Dinner Club Message Board › Recipe for Lumpia

Recipe for Lumpia

Group Organizer
Portland, OR
Original Recipe Yield 30 lumpia for 12 people

2-1/2 teaspoons vegetable oil
14 ounces ground pork
1-3/4 cloves garlic, crushed
1/4 cup and 3 tablespoons chopped onion
1/4 cup and 3 tablespoons minced carrots
1/4 cup and 3 tablespoons chopped green onions
1/4 cup and 3 tablespoons thinly sliced green cabbage
3/4 teaspoon ground black pepper
3/4 teaspoon salt
3/4 teaspoon garlic powder
3/4 teaspoon soy sauce
26 lumpia wrappers
1-2/3 cups and 1 tablespoon vegetable oil for frying


This recipe's Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 30 lumpia.
1. Place a wok or large skillet over high heat, and pour in 1 tablespoon vegetable oil. Cook pork, stirring frequently, until no pink is showing. Remove pork from pan and set aside. Drain grease from pan, leaving a thin coating. Cook garlic and onion in the same pan for 2 minutes. Stir in the cooked pork, carrots, green onions, and cabbage. Season with pepper, salt, garlic powder, and soy sauce. Remove from heat, and set aside until cool enough to handle.
2. Place three heaping tablespoons of the filling diagonally near one corner of each wrapper, leaving a 1 1/2 inch space at both ends. Fold the side along the length of the filling over the filling, tuck in both ends, and roll neatly. Keep the roll tight as you assemble. Moisten the other side of the wrapper with water to seal the edge. Cover the rolls with plastic wrap to retain moisture.
3. Heat a heavy skillet over medium heat, add oil to 1/2 inch depth, and heat for 5 minutes. Slide 3 or 4 lumpia into the oil. Fry the rolls for 1 to 2 minutes, until all sides are golden brown. Drain on paper towels. Serve immediately.

Sweet and Sour Sauce
1/4 cup white vinegar
1/4 cup soy sauce
1/4 cup ketchup
1/2 cup water
2 tbsp sugar
salt to taste
1 tbsp cornstarch dissolved in 2 tbsp water

In a small pan combine vinegar, soy sauce, ketchup, water, sugar and salt, and boil for 2 minutes. Thicken with cornstarch mixture. Makes 1 1/4 cup

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