What’s On Your Holiday Table?
I remember watching Christmas movies and realizing that the food that they had on their dinner table wasn’t the same food we had at our family table. My mom would make her favorite Filipino dishes while we would ask her to sprinkle in a little bit of American classic dishes. Every year it turns into a smorgasbord of our favorite things. This year we decided to make an array of different lumpia flavors as our appetizers.
Lumpia is a Filipino spring roll, and depending on your family the filling would be different. Our classic lumpia would typically be ground pork, shredded carrots, bean sprout and cabbage.
There is also lumpia Shanghai which is just seasoned ground pork rolled like a taquito and cut into 2” rolls. This year my mom is adding an option of ground chicken, a shrimp and cream cheese filled lumpia, Pancit lumpia, and of course the classic pork lumpia.
Today I’m sharing my family’s pork lumpia recipe which makes about 25 pieces.
1 package of Spring roll wrapper
1 lb of ground pork
2-3 shredded chariots (or one bag of pre-shredded carrots)
1 lb of bean sprouts
1/2 a head of cabbage
Sweet chili sauce for dipping.
First make the filling:
Add 3 tablespoons of vegetable oil.
Sprinkle a table spoon of garlic and let it simmer for 30 seconds until it’s golden brown. Then add in the ground pork and 2 table spoons of soy sauce, let it cook until it’s all brown. Add in the shredded carrots, shredded cabbage sprinkle garlic salt and pepper. Stir and cook for a few minutes then add in the bean sprouts cook for a few more minutes. Don’t over cook the bean sprouts. It should stay pretty crunchy, not soft. Put the mix in a strainer to stain out the sauce and let it cool down.
Prep the wrappers:
The frozen wrappers usually comes all stuck together in a block. You’ll need to peel apart each layer. Once they are all peeled place one wrapper on a plate in a diamond shape I front of you.