Pork Lumpia

Ingredients

• 250 g Ground Pork
• 10 pcs Lumpia Wrappers
• 1 pcs Carrot
• 150 g Green Cabbage
• 1 pcs Onion
• 3 pcs Garlic
• 3 tbsp Soy Sauce
• 0.5 tsp Black Pepper
• 0.75 tsp Kosher Salt
• 1 pcs Egg
• 500 ml Canola Oil
• 3 pcs Calamansi

Method

1. In a large bowl, combine {ground_pork}, finely diced {carrot}, finely shredded {green_cabbage}, finely diced {onion}, minced {garlic}, {soy_sauce}, {black_pepper}, and {kosher_salt}. Mix until tacky and evenly combined so the filling holds together and cooks evenly.
2. Beat {egg} in a small bowl until smooth for sealing the {lumpia_wrappers}.
3. Lay out the {lumpia_wrappers} on a clean surface. Place a narrow line of {ground_pork} filling on each wrapper, roll tightly, fold in the sides, and seal the edge with {egg}. Keep the rolls tight so they fry crisp without bursting.
4. Stir {soy_sauce} with freshly squeezed {calamansi} in a small bowl until bright and balanced.
5. Heat {canola_oil} in a deep skillet over medium-high heat until shimmering. Fry the lumpia in batches without crowding the pan for even browning, turning for several minutes until deeply golden, crisp, and the {ground_pork} reaches a safe internal temperature. Drain briefly so the shells stay crisp.
6. Pile the hot lumpia on a plate and serve immediately with the {calamansi} {soy_sauce} dip for a bright finish.