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One of the very few memories I have of my great-grandma is her cooking. Every time we would visit, she would sit us down at the kitchen table to eat lumpia and rice. And my brother would drown his with soy sauce!
I think I made my first batch of lumpia on my own about 4 years ago. But now it’s one of my daughter’s favorite recipes and she loves to help me roll them. So we plan to make them several times a year.
There are many different versions of Filipino Lumpia out there but this is the recipe my mom passed down to me and it’s the only one I know. James will sneak them off the cooling tray before I’m even done with the frying so they will always get eaten in our house.
A few things I use to help you with your Lumpia
So let’s get down to the recipe shall we…
Filipino Pork Lumpia
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. orPlace 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
