These rolls are made smaller and thinner than most and as such are very convenient for both quick cooking and as a finger party food.
Ingredients:
- 1 package Lumpia wrappers (25 sheets); spring roll wrappers for frying can be substituted.
- 1 Kg (~2 lbs) ground pork
- 5 cloves garlic, peeled and minced
- 2 Tbsp of finely shredded wood-ear mushrooms
- 2 Tbsp Do chua or simply julienned carrot will do.
- 2.5 cm (1-in) piece of ginger, peeled and minced
- 2 tablespoons dark soy sauce
- 1 tsp rock sugar
- 2 eggs, lightly beaten
- Freshly ground black pepper, to taste
Method:
- Cut the square wrappers in half so that you have two stacks of rectangular wrappers. Keep them damp under a moistened towel.
- Crush the rock sugar and dissolve it in the soy sauce.
- Combine the pork, garlic, ginger, soy sauce, eggs, and black pepper in a large bowl. Mix well.
- Place one of the rectangular wrappers on your work surface with the short edge closest to you. Place a heaped teaspoon of the filling on the wrapper about 1 cm from the edge closest to you. Grasp the bottom edge of the wrapper and roll it up and over the filling, after 1 or 2 circles then pull the edges into and over the ends of the roll and continue to roll the lumpia until 5 cm of wrapper remain.
- Moisten the last 5 cm of wrapper and finish rolling . Place the assembled food lying on its seam to seal it. Create the rest of the rolls similarly
- To cook the rolls, use a large pan with about 1 cm of vegetable oil. Heat the oil over medium-high heat. Fry them in hot oil until golden brown (190ºC/375F), 3 to 5 minutes total ( frozen rolls, will take a little longer).
- Drain on paper towels and serve immediately with a dipping sauce.
NOTE:
Almost any preferred ground meat can be used in this recipe if preferred.
