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Loempia Na Carne (Philippine Pork Spring Rolls)

Loempia Na Carne (Philippine Pork Spring Rolls) comes together with Peanut Oil, Pork Tenderloin, Onion, Garlic, and Fresh Ginger. Serves 6. Scale it up or down for the number of people at the table.

Ingredients

• 2 tbsp
• 8 oz
• 1
• 4
• 1 pc
• 2
• 2
• 1/8
• 1 tsp
• 12
• 4 tsp
• 1/4 cup
• 1/2 cup
• 2
• 1

Method (preview)

1. 1

   Heat the oil in a skillet.

2. 2

   Add the pork, onion, garlic, ginger and chilies.

3. 3

   Saute until aromatic and the pork is no longer pink.

4. 4

   Stir in the carrot, cabbage and turmeric.

5. 5

   Cover and cook for 2 to 3 minutes.

6. 6

   Remove from the heat; let cool then divide into 12 portions.

7. 7

   Remove a lumpia wrapper from the pile.

8. 8

   Put 1 portion of the filling on the wrapper near a front corner.

9. 9

   Fold in the side flaps to cover it then roll up like a parcel, sealing the ends with a little of the flour and water paste.

10. 10

    Repeat for the other 11 wrappers.

11. 11

    Fill a saucepan or wok one-third full of the oil and heat to 360F (182C) or until a piece of noodle will puff up immediately.

12. 12

    Add the lumpia, 4 at a time and deep-fry until golden, crisp and well cooked through; about 3 to 4 minutes.

13. 13

    Remove and drain on crumpled paper towels.

14. 14

    Mix the chili dipping sauce ingredients in a small bowl and serve with the lumpia which may be served either whole or cut in half diagonally.

15. 15

    Loempia (or lumpia) is the Philippine version of Asian spring rolls.

16. 16

    Spring roll wrappers are sold in the refrigerator cases of ethnic stores,

17. 17

    Asian groceries and many supermarkets.

18. 18

    From Street Food by Clare Ferguson; Time-Life Books; 1999.

19. 19

    MC format and metric conversion by Hallie. Untried.

20. 20

    Contributed to the FareShare Gazette by Hallie; 14 April 2003. www.fareshare.net