Filipino Lumpia

Ingredients

1 tablespoon vegetable oil
1 pound ground pork
2 cloves garlic, crushed
1/2 cup chopped onion
1/2 cup minced carrots
1/2 cup chopped green onions
1/2 cup thinly sliced green cabbage
1 teaspoon ground black pepper
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon soy sauce
30 lumpia wrappers
2 cups vegetable oil for frying
Directions

Place a wok or large skillet over high heat, and pour in 1 tablespoon vegetable oil. Cook pork, stirring frequently, until no pink is showing. Remove pork from pan and set aside. Drain grease from pan, leaving a thin coating. Cook garlic and onion in the same pan for 2 minutes. Stir in the cooked pork, carrots, green onions, and cabbage. Season with pepper, salt, garlic powder, and soy sauce. Remove from heat, and set aside until cool enough to handle.
Place three heaping tablespoons of the filling diagonally near one corner of each wrapper, leaving a 1 1/2 inch space at both ends. Fold the side along the length of the filling over the filling, tuck in both ends, and roll neatly. Keep the roll tight as you assemble. Moisten the other side of the wrapper with water to seal the edge. Cover the rolls with plastic wrap to retain moisture.
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 rolls for 1 to 2 minutes, until all sides are golden brown. Drain on paper towels. Serve immediately.

Lumpiang Shanghai | Yummy Filipino Recipe's

Ingredients:
Filling:
1 1/2 cups ground pork
1/3 cup singkamas (jicama), chopped finely
2 tbsps. carrots, chopped finely
1 pc. onion, chopped finely
1 tbsp. Mama Sita's Barbecue Marinade Mix
1 pc. egg, beaten

1 tsp. sesame oil
1/2 tsp. salt
2 tbsps. cornstarch
2 tbsps. cornstarch, mixed with:
1 pc. egg, beaten
15 pcs. lumpia (spring roll) wrappers cooking oil for deep frying

Directions:

Combine filling ingredients in a bowl. Mix thoroughly.

Spoon 1 tbsp. of the mixture onto the lumpia wrapper.

Roll and seal by brushing the edge with the cornstarch-egg mixture.

Repeat process until the filling has been used up.

Deep fry in preheated 350°F oil until golden, for about 8-10 minutes.

Drain off excess oil.

Cut each piece into three.

Serve with Mama Sita's Sweet & Sour Sauce or Kim's Sweet Chili Sauce.

Naiibang Lumpia (Vietnamese Spring Rolls) | Yummy Filipino Recipe's

Ingredients:
1 pack sotanghon noodle (vermicelli), soaked, blanched, and cut into 3" (17 cm) lenghts
2 tsp tenga ng daga (dried tree ear mushroom), soaked and coarsely chopped
1/2 cup singkamas (jicama), chopped
2 tsp garlic, crushed
1 pc onion, chopped
1 tbsp Mama Sita's Oyster Sauce
1 pouch Mama Sita's Barbecue Marinade Mix
3 pcs eggs
3 cups ground pork

15 pcs lumpia (spring roll) wrappers oil for deep frying
Dipping Sauce:
2 tbsp grated carrots
1 tbsp grated radish
2 tbsp calamansi juice
2 tbsp sugar
1/4 cup patis (fish sauce)
1/4 cup Mama Sita's Sukang Tuba (All Natural Vinegar)
1 tbsp garlic, crushed

Directions:
Combine filling ingredients in a bowl and mix thoroughly. Scoop two tablespoonfuls onto each lumpia wrapper, roll, and seal. Deep fry and drain. Serve with dipping sauce.