Ingredients
- 1 T oil
- 1 lb. ground pork
- 2 cloves minced garlic
- 1/2 c. chopped onion
- 1/2 c. shredded or grated carrots
- 1/2 c. shredded or grated potatoes
- 1 t. salt
- 1 t. soy sauce
- 30 egg roll wrappers
- 2 c. oil for frying
Details
Preparation
Step 1
1. Place a wok or large skillet over high heat, and pour in 1 T. 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 same pan for 2 minutes. Stir in the cooked pork, carrots, green onions, and potatoes. Season with pepper, salt, and soy sauce. Remove from heat, and set aside until cool enough to handle.
2. Place 3 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 head, add oil to 1.2 inch depth, and heat for 5 minutes. Slide 3 or 4 lumpia into the oil. Fry the rolls for 1-2 minutes until all sides are golden brown. Drain on paper towels and serve immediately.
Note:
Usually, over time, fried lumpia will become soft and soggy.
Here's the secret to keep the skin crisp. Because I love you all I am sharing this secret with you. Hehehe
Dilute a little cornstarch with water. Dip your two fingers in the mixture then rub a little of this mixture around the lumpia before frying it. This will keep the lumpia crisp at room temperature all day long.
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