Mom's Filipino Fried Lumpia - Recipe

MOM'S FILIPINO FRIED LUMPIA

This recipe was handed down to me from my Filipino mother. This is a time consuming recipe. You should always have a couple of people to help you. Every year my mother and I would roll about 200-500 egg rolls for the holidays. Now that she is not here I do this on my own... I hope you all enjoy it!

1 1/2 lb. ground pork
1 egg
1/2 white onion, finely diced
1 celery stalk, finely diced
1 large carrot, finely diced
4 tbsp. soy sauce
salt and freshly cracked pepper, for taste
2 pkgs. Lumpia wrappers (found in most Asian markets)

Put all vegetables in a food processor. Process until finely diced. Combine pork, egg, salt, pepper, soy sauce and vegetables.

Carefully separate the wrappers. These are very thin and need to be handled gently or they will rip. I use a warm damp towel to keep them moist enough so they do not dry out.

Spread only 1 teaspoon of mixture in the middle of the wrapper very thin. Adjust the amount of meat, do not overfill with meat. When you fry them they tend to burn in the inside first. Roll tightly like a cigar and seal the end with warm water. Or an egg wash. After they are all rolled. Cut the egg rolls in half. Fry them in 350°F oil until golden.

You can use any kind of dipping sauce. My dad invented his own dipping sauce for these.

DAD'S DIPPING SAUCE:

1/4 cup Ketchup (Hunts)
1 tsp. black pepper
2 to 3 tsp. Tabasco sauce (you can use any flavor of Tabasco)

Mix all ingredients together.

Submitted by: Shirley Vanderau

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