Ingredients:
- 1 lb (450g) ground pork (or chicken)
- 1/2 cup carrots, finely chopped
- 1/2 cup green onions, finely chopped
- 1/2 cup cabbage, shredded
- 2 cloves garlic, minced
- 1/4 cup soy sauce
- 1 teaspoon sesame oil
- Salt and pepper to taste
- Lumpia wrappers (spring roll wrappers)
- Oil for frying
Directions:
- In a large bowl, combine ground pork, carrots, green onions, cabbage, garlic, soy sauce, sesame oil, salt, and pepper. Mix until all ingredients are well combined.
- Place one lumpia wrapper on a flat surface. Spoon about 1-2 tablespoons of the filling onto the wrapper near one corner. Fold the corner over the filling, roll tightly, fold in the sides, and continue rolling until the filling is fully enclosed. Seal the end with a little water. Repeat with the remaining filling and wrappers.
- Heat oil in a deep skillet or wok over medium-high heat. Carefully place the lumpia rolls in the hot oil and fry in batches until golden brown and crispy, about 2-3 minutes per side.
- Remove the lumpia from the oil and place on a paper towel-lined plate to drain excess oil.
- Serve hot with sweet chili sauce or vinegar dipping sauce.
Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes
Kcal: 70 kcal per roll | Servings: 24 rolls
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