Lumpia is a Filipino version of egg rolls and a popular Asian appetizer or side dish. It’s also a yummy finger food for any party! Check out my simple recipe below…
1. In a large skillet over medium heat, pour 1 teaspoon sesame oil. Cook ground pork and turkey until brown. Remove from the pan and set aside in a large bowl. In the same pan, heat, remaining sesame oil, then sauté onions. Add carrots, green beans and cabbage. Season with soy sauce, garlic powder, salt and pepper. Remove from pan after 2 minutes and add mixture in the large bowl. Mix the meat and vegetables well. Set aside until cool enough to handle.
2. To make the cornstarch paste – boil 1/2 water and add cornstarch. Mix until a thick clear paste forms, Set aside to cool.
3. Place three 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 the cornstarch paste to seal the edge. Cover the rolls with plastic wrap to retain moisture.
4. Heat a heavy skillet over medium heat, add oil to 1/2 inch depth, and heat for 5 minutes. Slide 4 or 5 lumpia rolls into the oil. Fry the rolls for 1 to 2 minutes, until all sides are golden brown. Drain on paper towels.