“According to family lore, Tita Pilar cooked three times a day and never repeated a dish for at least three months. She also had a ‘maldita’ streak. Upon learning that the family driver did not want to eat a certain type of fish, she instructed that nothing be served to him except that fish!”
Serves 12 to 15 rolls Prep Time 15 minutes Cooking Time 20 minutes
250 grams ground lean pork
100 grams minced shrimp
1/2 tablespoon minced garlic
1 medium onion, minced
1 small carrot, diced
1 small jicama (singkamas), diced
1 stalk celery, diced
4 stalks kinchay, minced
1 egg
salt and pepper to taste
lumpia wrapper
oil for frying
1 Mix all the ingredients (except the lumpia wrapper and oil) together very well in a bowl.
2 Wrap mixture in lumpia wrappers.
3 Heat oil. Fry lumpia until golden brown and serve while hot with sweet and sour sauce.
4 To make sweet and sour sauce: Place 1/4 cup brown sugar, 2 tablespoons vinegar, 1/2 teaspoon salt, and 1/2 cup water in a non-aluminum saucepan. Stir only when it begins to boil. Reduce heat to a simmer, add slurry made of 1/2 tablespoon flour and 2 to 3 tablespoons water, and mix continuously until a smooth sauce is achieved. Depending on the flour you use, you may need a little more or less of the slurry. Add a little at a time until you get the desired consistency.
Cooking tips:
• When frying, make sure the oil is of the right temperature so the filling is well-cooked and the wrapper is golden brown. In Pinoy fashion, use the lumpia as thermometer.
• Using tongs, dip one end of the roll in the oil. If it starts to bubble in 3 to 5 seconds, that’s the right temperature; if it is smoking and browns the lumpia the moment it’s dipped, it is too hot.
• Do not crowd the frying pan either so all the rolls will cook evenly.
Photography by Lilen Uy | Produced & Styled by Angelo Comsti | Props from Rustan's Department Store