1. Get a large ol’ skillet heated up on the stove, and cook that ground pork until it’s no longer pink. Be sure to break up any big clumps – we’re not making meatballs here.
2. Toss in minced garlic, carrots, cabbage, and green onions and let it all cook together for about 5 minutes, until the veggies get tender but still have some spunk to them.
3. Stir the soy sauce, sesame oil, and black pepper into the mix and give it a good ol’ stir. Then take it off the heat and let that filling cool down some before handling it. Patience is a virtue, dear.
4. Carefully separate your Lumpia wrappers. Lay them out flat like a diamond, and spoon about 2 tablespoons of filling near the bottom corner. Gently roll it up just over the filling, fold in the sides snug as a bug, and keep rolling it tight as a drum. Wet the top corner with water to seal it up good.
5. In a heavy pot or deep-fryer, heat the vegetable oil to 350°F – make sure you’ve got enough to submerge your rolls, darling.
6. Fry the Lumpia in batches until they’re golden brown and crispy, should be about 3-4 minutes. Don’t crowd that pot now; give them some room to breathe.
7. Let them drain on paper towels and then serve them up hot with your dipping sauce of choice.
Variations & Tips:
– If pork isn’t your cup of tea or you’re serving folks with different tastes, you can substitute it with ground chicken, turkey, or even make a purely veggie version with tofu.
– Add a touch of shrimp for a seafood twist that’s sure to impress.
– Do tell, make sure those Lumpia wrappers stay covered with a damp cloth as you work – they dry out faster than gossip spreads in a small town.
– You can prepare these darlings ahead of time and freeze them before frying. Just lay them in a single layer on a baking sheet to freeze solid, then transfer to a freezer bag. They can go straight from the freezer to the fryer for when company comes a-knocking.
