These lumpia (spring rolls) are packed with delectable goodness: ground pork, carrots, and bottle gourd, all rolled into one carry-along snack or light lunch.
Lumpia with Bottle Gourd and Carrots Recipe
Serves 2-4
INGREDIENTS
1 package spring roll wrappers, thin
1 lb ground pork
1/2 cup finely grated bottle gourd, juice squeezed out
1/2 cup finely grated carrots, juice squeezed out
2 tbsp fresh garlic, minced
1/4 cup red onion, minced
2 eggs, lightly beaten
1 tbsp fresh ginger, finely grated
2 tbsp cilantro, finely chopped
1 tbsp Maggi seasoning or Worcestershire sauce
1 tbsp soy sauce
1 tsp salt
1 tsp black pepper
Oil for deep-frying*
Banana ketchup or sweet and sour sauce for dipping
*The ideal temperature for frying is 350-370 degrees. Can be made ahead of time and frozen, pull out to fry anytime.
INSTRUCTIONS
- Separate the spring roll wrappers and set aside; put a plastic wrap or towel over it to prevent from drying.
- Combine all ingredients and mix thoroughly.
- Lay out a spring roll sheet and spoon about 1 ½-2 tablespoons of filling like a log on one end. Roll the sheet over and brush the end with egg wash to seal. Cut in half.
- Fry in small batches until golden brown and it starts to float to the surface. Let drain on paper towels for a few minutes and serve while still hot with your choice of dipping sauce.
Recipe by Rafe Vencio/ Photography by Laura Petrilla
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