Ingredients
-
1
-
1/2
-
1/2
-
3
-
1 1/2
-
1/4
-
1
-
1
-
-
1
-
1/4
-
2
-
3/4
-
2
-
2
Directions
Filipino Lumpia (Deep-Fried Pork Spring Rolls), This is one of Dale Talde’s (Top Chef) recipes His mother is Filipino and this recipe is inspired by her cooking when he grew up , I grew up with lots of Filipino friends and in high school the Filipino Club always made money by selling lumpia for 50 cents each I’ve always wanted to make them and Culinary Quest 2016 Philippines was the perfect time! I tried two different wrappers and do have a strong opinion! I bought really good spring roll wrappers and then found actual lumpia wrappers I made a test batch with both The spring roll wrappers are good, but much thicker and totally sufficient is that’s all that available If you live somewhere with a Filipino Market, buy real lumpia wrappers! Much thinner, but durable enough to wrap and fry The crunch is so much better!!! The sauce is terrific I even found Filipino vinegar for the sauce 5 big stars Nan!! Thank you!!!
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Steps
|
1
Done
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In a Medium Bowl, Combine the Pork With the Onion, Carrot, Garlic, Salt, and Pepper and Mix With Your Hands Until Evenly Combined. Position 1 Spring Roll Wrapper in Front of You Like a Diamond (so That a Point Is Facing You), and Place 1 Tablespoon of Filling on the Diamond's Bottom Half. Lift the Point Nearest You and Wrap It Around the Filling. Fold the Left and Right Corners in Toward the Center, Brush the Top Tip With Some of the Beaten Egg, and Continue Rolling Into a Tight Cylinder. Transfer to a Parchment Paperlined Baking Sheet and Repeat With the Remaining Wrappers and Filling. |
|
2
Done
|
Make the Dipping Sauce: in a Small Jar, Combine the Vinegar, Soy Sauce, Sugar, Peppercorns, Garlic, and Chiles. Shake to Mix. |
|
3
Done
|
Pour Oil to a Depth of 2 Inches in a 6-Quart Dutch Oven, Attach a Deep-Fry Thermometer to the Side of the Pan, and Heat to 350. Working in Batches, Add the Spring Rolls to the Oil and Fry Until Golden Brown and the Filling Is Cooked, About 8 Minutes. Using a Slotted Spoon, Transfer the Lumpia to Paper Towels to Drain. Season With Salt and Serve While Hot With the Garlic-Chile Vinegar Sauce. |
