Throughout this pandemic lock down, we’ve played cards and board games. We’ve taken walks through our neighborhood and puttered in the garden. We’ve even taken to walking up to the market mid-week if we need something rather than drive up. That was all fine and dandy; but Hubby and I decided to spend time making foods that freeze well such as Tamales and Lumpia.
By investing a day in making Lumpia we have also invested in the future. The first day is spent preparing and freezing our Filipino Egg Rolls; the second day we get to enjoy the fruits of our labor and again when the Pandemic Restrictions are finally lifted. I see some big family gatherings in our future with Chicken Adobo, Pancit and Lumpia just to name a few favorites.
I know my guys love my family recipe. It’s been around since the beginning of time just about. Unlike most recipes; the one I grew up on was packed with meats – both pork and ground beef. It has all sorts of vegetables as well. This time around; I wanted to try a more traditional recipe while still incorporating some of the aspects of the recipe my parents taught me. This recipe includes more traditional ingredients such as all-pork and shredded cabbage while still embracing the diced mushrooms and garbanzo beans.
Filipino Pork Lumpias
4 Garlic Cloves
1 small White Onion
1/2 cup Carrots
1/2 cup Green Onion
1/2 cup Napa Cabbage
1/2 cup White Mushrooms
1/2 Garbanzo Beans
1 tablespoon Vegetable Oil
2 lbs Ground Pork
1 teaspoon Kosher Salt or to taste
1 teaspoon Black Pepper or to taste
1 teaspoon Roasted Garlic Powder
1-1/2 teaspoons Soy Sauce
60 Lumpia Wrappers
Plastic Wrap and Waxed Paper Sheets as needed
2 cups Vegetable Oil for frying
Peel and crush garlic, set aside. Peel and finely dice the onion and carrots; set aside. Trim and discard the root ends from the green onions. Finely slice remaining onion including tops; set aside. Rinse cabbage leaves, finely shred and set aside. Trim mushrooms, finely chop and set aside. Rinse garbanzo beans, chop and set aside.
Place a wok or large skillet over high heat, and pour in 1 tablespoon vegetable 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 the same pan for 2 minutes. Stir in the cooked pork, carrots, green onions, cabbage, mushrooms and garbanzo beans. Season with pepper, salt, garlic powder, and soy sauce. Remove from heat, and set aside until cool enough to handle.
Place Lumpia wrappers stacked in a place covered with a damp kitchen towel to prevent the wrappers from drying out. Place a shallow bowl on the table to dip fingers into to help seal the rolled Lumpia. Have an empty dinner plate as a work surface.
Take one wrapper at a time, place on a large dinner plate. Place three heaping tablespoons of the filling diagonally near one corner of the 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.
Once about a third of the Lumpias have been filled; begin preparing them for the freezer. Place each Lumpia into a freezer-safe container, weaving waxed paper between the Lumpias to keep them from sticking together. The papers used to separate the wrappers work very well if you don’t have waxed paper strips. Repeat the rolling, and weaving process until all the wrappers have been filled. Once all the Lumpias are made, place in the freezer over night.
Note: While some recipes say freezing isn’t necessary, the finished Lumpias will hold there shape better when frying if frozen.
When ready to serve; remove desired number of Lumpias from the freezer. Heat a heavy skillet over medium heat, 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 to 2 minutes, until all sides are golden brown. Drain on paper towels. Serve immediately.
Sweet and Hot Dipping Sauce
1 Jalapeno Pepper
2 Garlic Cloves
1 small Carrot
1 tablespoon Cornstarch
1/4 cup Water
1 tablespoons Vegetable Oil
1 cup Rice Wine Vinegar
1 cup Sugar
3 tablespoons Banana Sauce
Stem pepper, split open and remove some or all of the seeds, depending upon desired heat. Set aside. Peel and finely mince the garlic, set aside. Shred carrot, then mince the shredded carrot into small pieces. Set aside.
In a small bowl; combine the cornstarch and water. Whisk until the mixture is smooth; set aside.
Heat the oil in a saucepan over medium heat. Add the pepper and carrot; cook, stirring regularly until softened. Add the garlic, vinegar, sugar, and banana sauce; cook, whisking regularly, until the sugar is completely dissolved and the mixture is well-blended. Bring to a boil. While whisking continuously, add the cornstarch mixture and continue to cook until the sauce thickens.
Transfer sauce to a small bowl; allow to cool. Serve with the fried lumpia for dipping.
If you are interested in my family’s recipe with two ground meats and a ton more veggies; check out my Filipino Egg Roll posting from 2018.