This is fairly close to what nanay (aka Mommy aka Nang Corit) would make back in da day. She stopped when I was about 14 or 15, but when I was making up my own stuff, I always kept in mind some of her ingredients. The rest I had to wing and hope I got it right.
NOTE ON A DIPPING SAUCE TO SERVE -- I LOVE this sauce my mother used to make - think it is called suca or suka, I don't know how to spell it.
1 cup apple cider vinegar
4 to 5 cloves of garlic crushed
a very generous helping of crushed pepper.
Let sit for an hour or longer...The stuff made of food heaven!
ALTERNATELY IF YOU DON'T WANT TO DEEP FRY
You can turn your oven up to 375F - 400F, brush the outsides of the with olive oil/vegetable oil/peanut oil and bake for 15-20 mins on one side and then flip over, baking until all meat is cooked.
Makes 15
Ingredients
1 tablespoon vegetable oil
1 pound ground pork (I also love to put in a pound of shrimp that has been peeled, de-veined and chopped extremely fine)
2 cloves garlic, crushed
1/2 cup chopped onion
1/2 cup minced carrots
1/2 cup chopped green onions (I despise chopped green onions so I omit or use 1 cup chopped onion instead of the 1/2 cup mentioned above)
1/2 cup thinly sliced green cabbage (sometimes I am NOT in the mood for cabbage, so I will either use a cup of finely sliced green beans OR bean sprouts)
1 teaspoon ground black pepper
1/2 teaspoon salt
1 teaspoon garlic powder
1 teaspoon soy sauce (sometimes I might add an extra 1/2 tsp to an extra tsp)
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.
