Lumpias are spring rolls of Chinese origin that have become a staple food in Indonesia and the Phillipines. Filled with Pork and vegetables, they are usually fried until golden brown and crisp. Their cheap cost and ease of prep makes these a great meal to make a batch of and fry up a few at a time all week.
- 2 lbs Ground Pork
- 1 Onion
- 3 Carrots
- 5-6 Green Onions
- 1/2 Head of Cabbage
- Soy Sauce
- Salt and Pepper
- Lumpia Wrappers
- In Large skillet, cook the Pork until there is no pink left. Remove the Pork and set aside.
- Using the leftover oil, fry the Garlic and Onion for a few minutes then add in the Pork, Carrots, Green Onions, Cabbage, Salt / Pepper and Soy Sauce.
- Place this on a plate and allow it to cool in the fridge for 30 minutes or so.
- Lay out a Lumpia wrapper and spoon out some filling near one corner. Pour out a line of Sriracha on top and then roll this up tightly, folding in the sides and then wet the wrapper to keep it sticking. Make sure to wrap these up with saran wrap so that they don’t dry out.
- Fry for a few minutes on each side until the wrapper is golden brown and crispy. Serve with your favorite sauce.