Filipino Lumpia

Recipe Ingredients

		Dipping Sauce
2		Taespoons minced garlic
1/4 cup	59ml	Chicken broth
2 tablespoons	30ml	Soy sauce
2 tablespoons	30ml	Rice vinegar
1/4 cup	40g / 1.4oz	Brown sugar - (packed)
2 tablespoons	30ml	Cornstarch - dissolved in
2 tablespoons	30ml	Water
		Filling
1		Chinese sausage - (abt 2 oz)
1		Russet potato (medium)
1		Carrot (small)
4 oz	113g	Jicama
2 tablespoons	30ml	Vegetable oil
1 tablespoon	15ml	Minced garlic
1 teaspoon	5ml	Minced ginger
1/2 lb	227g / 8oz	Lean ground pork
1 cup	237ml	Shredded Chinese (napa) cabbage
1 cup	237ml	Chayote - peeled, shredded (small)
3		Green onions/ including tops - slivered
2 tablespoons	30ml	Chicken broth - if needed
2 tablespoons	30ml	Soy sauce
1 tablespoon	15ml	Dry sherry or Chinese rice wine
1 teaspoon	5ml	Sesame oil
1 teaspoon	5ml	Cornstarch - dissolved in
2		Taespoons water
		Lumpia
8		Spring rolls or lumpia wrappers
1		Egg - lightly beaten
		Oil - for deep frying
8		Lettuce leaves - for garnish

Recipe Instructions

Combine the dipping sauce ingredients (except the cornstarch solution) in a small saucepan and bring to a boil over medium-high heat. Add the cornstarch solution and cook, stirring, until the sauce boils and thickens. Remove from the heat

Cut the sausage, potato, carrot, and jicama into matchstick pieces. Place a wok or wide frying pan over medium-high heat until hot. Add 2 tablespoons of oil, swirling to coat the sides of the pan. Add the garlic and ginger and cook, stirring, until fragrant, about 10 seconds. Add the pork, sausage, and potato and stir-fry until the pork is browned and crumbly and the potato is soft, 3 to 4 minutes. Add the cabbage, chayote, carrot, jicama, and green onions; stir-fry until the carrot is crisp-tender, about 2 minutes. Add the broth if the mixture becomes too dry. Str in the soy sauce, sherry, and sesame oil and add the cornstarch solution. Cook, stirring, until the sauce boils and thickens. Transfer the filling to a bowl and refrigerate until cool.

Lay a wrapper on the table with one corner toward you; keep the remaining wrappers covered to prevent drying. Mound about 1/3 cup of filling across the middle of the wrapper, stopping 1 inch from the corners. Fold the bottom corner the filling to cover, then fold over the right and left corners. Roll over once to enclose the filling. Brush the remaining triangle of the wrapper with egg and fold over to seal. Cover the filled lumpia with a damp cloth while filling the remaining wrappers.

Heat the oven to 200 degrees. Set a wok in a ring stand and add vegetable oil to a depth of about 2 inches. Heat the oil to 360 degrees; adjust the heat to medium-high. Fry the lumpia, half at a time, turning occasionally, until golden brown, 2 to 3 minutes. Keep the fried rolls warm in the oven while cooking the remaining rolls. Meanwhile, reheat the dipping sauce. Serve the lumpia on a platter lined with lettuce leaves. Serve the dipping sauce alongside.

This recipe yields 8 rolls.

Source:
Everybody's Wokking by Martin Yan, (Harlow & Ratner, 1991)

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