Saturday, July 5, 2014



½ Cup Water
¼ cup Light Brown Sugar
1 TBSP Cornstarch (Use less for a thinner sauce)
½ to 1 TBSP Minced Garlic (depending on taste)
1/8 to ¼ tsp Red Pepper Flakes (depending on heat level you want)

Mix water, brown sugar and cornstarch in a small saucepan on medium-high heat until simmering. Stir together until sugar is dissolved and sauce is thickened. Remove from heat and add pepper flakes and garlic, stir. Pour into a heatproof container and refrigerate for 2 hours.


16 Lumpia wrappers
1 lb ground pork
3 TBSP Vegetable Oil
2 cups Vegetable Oil for frying
2 cups shredded cabbage
2 medium carrots, diced
4 cloves minced garlic
1 TBSP Granulated Onion
1/8 cup low sodium soy
Salt to taste
Bean Sprouts (optional – if using cut the amount of cabbage by half)

Heat a skillet over medium-high heat and add 3 TBSP vegetable oil. When oil is shimmering but not smoking add in garlic, stir for 30 seconds and add pork and granulated onion. Once pork is browned (do not drain) add in carrots and cabbage and cook until tender but still slightly crisp, usually 5 to 10 minutes. Remove pan from heat and stir in soy sauce and salt, if needed. Taste it before adding salt and then add if necessary. Let cool slightly and then add in bean sprouts if using.

Prepare to wrap the lumpia. Carefully peel apart the wrappers. Some tear easily and some are pretty sturdy. I always ask the clerk in the store which ones are better. Cover them with a damp paper towel and use one at a time. I prepare a cookie sheet with parchment paper on the bottom and damp paper towels to cover once rolled.

Place one wrapper down on a clean surface, place 2 – 3 TBSP filling and roll according to package directions. Seal tip with water and place on cookie sheet under damp paper towels. Repeat with remaining wrappers. If desired, once done, I wrap half in the parchment paper and freeze in a freezer bag for up to 3 months.

Put remaining oil in a pot and heat until around 350 to 375 degrees. Add 4 lumpia at a time to not over crowd the pot. Cook for 5 to 10 minutes until desired doneness, drain on paper towels. Cook remaining lumpia in batches and serve with dipping sauce.

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