LUMPIA (FILIPINO SPRING ROLLS)

Lumpia (Filipino Spring Rolls) image

Provided by Mrs Goodall

Time 1h

Yield 25 each, 25 serving(s)

Number Of Ingredients 12

25 spring roll wrappers
1 lb ground lean pork
3 garlic cloves, minced
1 onion, minced
1 medium carrot, peeled and grated
1/2 cup celery, diced into small pieces
2 tablespoons soy sauce
1 egg
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 egg white, for sealing rolls
2 -4 cups canola oil (for frying)

Steps:

In a large bowl, combine pork, garlic, onion, carrot, celery, soy sauce, egg, salt and pepper. Carefully separate the wrappers. To prevent them from drying out as you work, keep a barely damp paper towel over the unused wrappers.
Lay one wrapper on clean surface. Place 1 heaping tablespoon of the filling diagonally near one corner of the wrapper and gently push the filling into about 4-inch log, leaving a 1½ inch space at both ends. Fold the side nearest to you over the filling, then fold in both sides and roll neatly and tight. Moisten the other side of the wrapper with beaten egg white to seal the edge. Cover the rolls with plastic wrap to retain moisture. Repeat with remaining wrappers. At this point, lumpia can be frozen until ready to use.
In a deep pan, add the oil to about 1-inch depth and heat to 350°F Make sure the oil is hot enough before adding the wrappers by testing the edge of one. If it sizzles and bubbles, then the oil is ready. Carefully slide the lumpia, a few at a time, into the oil and fry until crispy and golden brown on all sides, 3 to 5 minutes total. Do not overcrowd pan during frying. Remove from oil and drain on paper towels. Ensure that oil is back to 350 degrees before frying the next batch. Serve hot with sweet and sour sauce or other sauce of your choice. Enjoy!