If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Filipino Lumpia
...in your mind.
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Filipino Lumpia
Viewer Robin suggested these, thanks Robin. And if you've not had Lumpia before, these deliciously crispy little fellows will quickly become your new favorite in the egg roll world.
Heat a tablespoon of oil in a large pan or wok, and add the onion - cook a couple minutes, then add the green onion - stir well
Now add the pork and cook, breaking up as you go just until the pink color is gone, then put in the carrot and cabbage - mix
Make a little spot in the center and add the garlic & ginger paste, and when fragrant stir it in along with the soy, salt & pepper and cilantro - mix well and let cool
Definitely watch the video, but when you're ready to roll, place a wrapper on a flat surface with a corner pointing towards you, add about 2 tablespoons of the mix about 1/3 of the way up, then fold over the filling with the bottom point, bring in the sides to overlap, then roll away from you (keeping it snug) but brush a little of the beaten egg on the top corner before sealing tight
Heat about an inch of oil in a cast iron pan or pot to 350, gently add the lumpia and cook, turning occasionally until all sides are golden brown - somewhere around 2 minutes total
While they cook, combine the sweet chili sauce with sriracha, set aside
Transfer to a paper towel-lined plate to drain, and repeat with remaining lumpia
Serve with the sweet chili / sriracha sauce for dipping
If you want to freeze them
After being rolled, put them on a parchment lined baking sheet, not touching, then put in the freezer until solid - about an hour
Now you can put them in a container or ziplock bag - and since they're now frozen they won't squish
They'll stay good in the freezer for a couple months
