Lumpia

Mix all ingredients down to the lumpia wrappers in a medium bowl, cover and let sit in the refrigerator for an hour to marinate. You can stir once or twice during the process to ensure that all of the meat is covered equally.

You cannot substitute regular eggroll wrappers for lumpia wrappers – a completely different animal. If you are unable to find lumpia wrappers, let me know and I will attach a recipe to make them yourself – they aren’t all that difficult to make but time-consuming and they don’t come out as uniform as the prepackaged wrappers.

To roll. CAREFULLY separate a single wrapper from your stack (novice wrappers may want to cover the remainder of the wrappers to keep moist) and lay in front of you. About 1 inch up from the bottom put one tablespoon of mixture and draw out in a line about 1 inch from each edge. Fold up the bottom and each side and roll to the end. Set aside and move on through the rest of your wrappers. Most all of the lumpia wrappers will have instructions on proper rolling of the rolls on the back of the package.

Heat a cast iron skillet with enough peanut oil to be 1/2 to 1″ deep over medium heat. If you have a deep fryer or air fryer – you can use this as well. A drop of water will sizzle when it is the right temperature for cooking. Remember we are cooking pork here – you don’t want the oil too hot otherwise the meat will not cook properly. You want your lumpia to be golden brown when they are done.

Remove from the oil and place on paper towels to drain. Using peanut oil, minimizes the amount of oil absorbed into the eggroll and gives a nice crispy texture to the wrapper. All the Filipinas I have met, cut the eggroll in half before serving.

Enjoy!