Mama's Filipino lumpia recipe
Pcs:25-30

Ingredients

1 kilo ground pork
1 garlic
1 red onion
pepper
2 medium size carrots
magic sarap
30 wrappers

Instructions

Mix all ingredients together and divide over 25-30 wrappers.

Heat a heavy skillet over medium heat, add oil to 1/2 inch depth, and heat for 5 minutes. Slide 3 or 4 lumpia into the oil. Fry the spring rolls for 1 to 2 minutes, until all sides are golden brown. Drain on paper towels. Serve immediately.

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Spring Rolls Shanghai Filipino Style recipe
Serves: 8

Ingredients

2 lbs. ground pork
½ cup green onions
1 cup carrots
1 cup onion
2 eggs
2 teaspoon salt
2 teaspoons garlic powder
¼ cup parsley, minced
½ teaspoon ground black pepper
50 pieces Spring roll wrapper
3 to 6 cups cooking oil

Instructions

In a mixing bowl, combine all the ingredients with the pork starting with the onion, carrots, green onions, parsley, salt, ground black pepper, garlic powder, and 1 piece raw egg. Mix well.

Wrap the about 1 to 1 1½ tablespoons of the mixture in a lumpia wrapper.
Do this until all the mixture are consumed.

Heat the cooking oil in a deep fryer. Deep fry the lumpia for 10 to 12 minutes.
Remove from the deep fryer and let the excess oil drip.
Transfer to a serving plate. Serve with sweet and sour sauce .

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NUOC MAM CHAM (VIETNAMESE DIPPING SAUCE)

No Vietnamese meal is complete without Nuoc Mam Cham, the ubiquitous Vietnamese dipping sauce that goes hand-in-hand with cha gio (fried spring rolls), Vietnamese grilled pork noodles, and various Vietnamese dishes. Striking the perfect balance of this dipping sauce is vital—it has to be light, yet oozing with the umami flavor from the fish sauce, with just the right nuance of sweet, salty, and spicy. For the best nuoc mam cham, a premium fish sauce is essential.

Ingredients

Yields: scant 3/4 cup (150 ml)
3/4 cup (160 ml) water
¼ heaping cup (60 g) sugar
¼ cup (60 ml) fish sauce
3 tablespoons lime juice
1 teaspoon store-bought chili garlic sauce

Instructions

In a small pot, bring the water and sugar to boil. Turn off the heat as soon as the sugar melts. Let cool.

Add the fish sauce and lime juice, stir to mix well. Add the chili garlic sauce, stir well.

The dipping sauce is now ready and can be kept in the refrigerator for a few days.

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