a traditional appetizer
of the Philippines
-- its version of the egg roll. filled with sliced cabbage
s, and meat
(usually ground pork
) and fried in oil. although this is considered by many a traditional filipino food, it is actually chinese
1 package of lumpia wrappers
(available in Asian, International or Filipino stores)
1/2 pound of ground beef (or pork)
1 pound of chopped medium-sized shrimp
(optional, but if left out, increase the amount of ground beef or pork)
1 fully shredded cabbage
1 cup of shredded carrots
1 clove of garlic
1 tablespoon vegetable oil to saute
4 cups of vegetable oil to fry
1/4 teaspoon of salt
- Saute the garlic in the 1 tablespoon of vegetable oil.
- Add the shrimp and ground beef (or pork) and continue cooking until the meat is fully cooked.
- Add the cabbage and carrots
- Cook 4-5 minutes until the vegetables are tender.
- Season with salt.
- Drain the sauce completely and set aside on a platter to cool.
- Wrap the vegetables into each lumpia wrapper following the same methods as you would to make an egg roll. Use about 2 tablespoons of the mixture for each wrapper.
- Deep-fry the uncooked lumpia in the 4 cups of vegetable oil until golden brown and crispy on the outside.
- serve with Lumpia Sauce.