A long time ago, at my son’s football award banquet, one of the moms brought these delicious lumpias. I had never had, nor even heard of them but once I tasted them, I immediately requested the recipe. These are filipino lumpias, which are a take on egg rolls. Now since I never actually saw her make them, here is my translation of the recipe she gave me.
1 pound ground pork
1/2 C. finely chopped celery
1/2 C. finely chopped carrot
1/2 C. finely chopped onion
3 minced garlic cloves
1/4 C. soy sauce
Salt and pepper
Egg roll wrappers (she recommended TYJ spring roll wrappers, found in the freezer section)
Mix well all of the ingredients (except the wrappers, of course). Since the wrappers are rather large, we cut them into fourths. On each little square of wrapper, put about a 2-3 teaspoons of the filling near one corner. Roll up the corner over the filling, fold the sides in and continue to roll toward the other corner. Put a little bit of water on the corner to help seal up the lumpia.
Heat about 3/4 cup of vegetable oil in a frying pan over medium-high heat. Cook the lumpia in batches in a single layer in the oil until brown on all sides and cooked through, about 5-8 minutes. Serve with sweet and sour sauce or sweet chili sauce.
Makes about 50 or so. The uncooked lumpia freeze really well. I freeze them on a cookie sheet and when frozen through, I transfer them to a zip-lock bag..