Crispy Filipino Lumpia Wraps

Ingredients

Cooking oil

for frying

Lumpia wrappers

20-25 pieces

Black pepper

1/2 teaspoon, freshly ground

Fish sauce

1 tablespoon

Soy sauce

1 tablespoon

Garlic

4 cloves, minced

Onion

1 medium, finely chopped

Cabbage

1 cup, finely shredded

Carrots

1 cup, grated

Ground pork

1 pound

Sweet chili sauce

for serving

Instructions

1. In a large skillet, heat about 2 tablespoons of cooking oil over medium heat.
2. Add the minced garlic and chopped onion, and sauté until fragrant and the onions are translucent.
3. Add the ground pork to the skillet and cook, breaking it apart with a spatula, until browned and fully cooked.
4. Stir in the grated carrots and shredded cabbage, cooking until the vegetables are tender, about 3-4 minutes.
5. Season the mixture with soy sauce, fish sauce, and black pepper. Stir well to combine all the flavors. Remove from heat and let it cool slightly.
6. Take a lumpia wrapper and place a heaping spoonful of the filling in the center. Be careful not to overfill.
7. Fold the sides of the wrapper towards the center, then roll it tightly into a cylinder shape, sealing the edge with a bit of water.
8. Repeat the process with the remaining wrappers and filling until finished.
9. In a deep pan or pot, heat enough cooking oil for frying (about 2-3 inches deep) over medium-high heat.
10. Carefully place the lumpia rolls into the hot oil in batches, frying until they are golden brown and crispy, about 3-5 minutes per side.
11. Remove the lumpia from the oil and drain on a paper towel-lined plate.
12. Serve the crispy lumpia hot with sweet chili sauce for dipping.