Filipino Egg Rolls on Colorado's Everyday Show
- 1 pound ground pork
- 3 large cloves of garlic
- 1 cup minced water chestnuts
- 1/2 cup minced onion
- 1 cup of julienne carrots
- 1 teaspoon Salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1 pack Lumpia Wrappers (Jonas Brand)
- 1 egg
- vegetable frying oil
- * Sweet Chili Sauce for serving (Mae Ploy Brand)
- Heat a skillet to medium high heat. Saute the Onion and garlic. Add the ground Pork, once the pork is browned add the salt and pepper, water chestnuts, and carrots, continue cooking and stirring until all ingredients are combines. Removed from heat before added vegetables become too soft.
- Take a lumpia wrapper, (lumpia wrapper should be triangle shaped, if the lumpia wrappers you are buying are square cut them in half diagonal ways)
- and add 2 Tablespoons of the filling mixture to the bottom of the wrapper, and begin rolling, keeping the mixture tight at the bottom and folding in the side corner as you roll. Use the lightly beaten egg to seal and close the lumpia. Repeat the process until all the mixture and wrappers are filled and used up.
- Heat your oil to 350 degrees and once hot, place the lumpia into the oil (in small batches depending on the size of your oil pan). Once the outside wrapper is brown, the lumpia is done, remove for oil onto paper towels to drain, and serve warm, with sweet chili dipping sauce.
Courtesy of Chef David Bondarchuck. Featured on Colorado's "Everyday" Show