Go Back

Filipino Pork Lumpia

Prep Time 30 minutes
Cook Time 6 hours 30 minutes
Course Appetizer, Main Course

Ingredients
  

Roast Pork with Fennel

  • 3-4 lb pork loin
  • 1/2 tsp fennel seed
  • 2 tbsp sugar
  • 1 tsp salt
  • 1 tsp ground sage
  • 1 tsp dried marjoram
  • 1/4 tsp celery seed
  • 1/4 tsp dried mustard

Lumpia

  • 2 pkg egg roll wrappers
  • 2 bunch fresh bean sprouts
  • 8 oz frozen peas & carrots
  • 1 cooked pork loin, diced
  • oil for frying
  • small bowl of water

Dip

  • 1/4 cup apple cider vinegar
  • 2 cloves chopped garlic
  • salt and pepper, to taste

Instructions
 

For the Roast Pork

  • Pre-heat oven to 325 degrees.
  • Stud pork loin with fennel seed by inserting the tip of a knife into the meat and pushing 4 or 5 seeds into a meat pocket. Cut about 15 evenly spaced pockets.
  • Combine sugar, salt, sage, marjoram, celery seed and dry mustard; rub pork loin with mixture.
  • Place meat on a rack in a shallow roasting pan. Roast uncovered for 2.5 hours.
    or
    Place meat in a crock pot and cook on low for 6 hours.
  • Dice meat and set aside.

For the Lumpia

  • Add 2 tsp of oil to pan
  • Rinse bean sprouts and cook over medium heat
  • Once the sprouts have started to shrink, add the vegetables and heat through
  • Add pork and mix until combined
  • Move mixture to a large bowl
  • Add oil to pan for frying and heat on low
  • Place about a tbsp of pork mixture on an egg roll wrapper and fold, dip your finger in the bowl of water and use it to seal the wrapper closed. Set aside and continue until you have enough to start frying.
  • Fry and drain.

For the Dip

  • Mince garlic
  • Pour vinegar into a bowl and add garlic, salt and pepper