Lumpia
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​50 pieces lumpia wrapper
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3 cups cooking oil
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Filling Ingredient
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1 1/2 lbs ground pork
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2 pieces onion minced
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2 pieces carrots minced
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1 1/2 teaspoons garlic powder
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1/2 teaspoon ground black pepper
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1/2 cup parsley chopped
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1 1/2 teaspoons salt
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1 tablespoon sesame oil
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2 eggs
Recipe
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Make the filling: Cook the pork until crumbly and set aside. Drain most (but not all) of the grease. Cook the onion and garlic in the remaining grease. Return the pork to the pan and stir in the veggies, cilantro, and seasonings. Remove from heat and let cool.
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Assemble the lumpia: Place three tablespoons of the filling on the wrapper and follow the instructions to roll and seal the lumpia. Repeat until all the rolls are assembled.
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Fry the lumpia: Heat oil in a skillet. Fry the lumpia three to four rolls at a time. Turn until all sides are brown. Drain on a paper towel.
History
Lumpia was introduced to the Philippines during the pre-colonial period by early Hokkien immigrants and traders from Fujian between 900 and 1565 AD. The name is derived from Hokkien, a language that originated in southeastern China: "lun" means wet, moist, or soft, and "pia" means cake or pastry.