Chorizo Lumpia Recipe

In a medium pan over medium heat, heat the oil. Add the ground pork and spread out evenly in the pan. Sear the ground pork until browned. Crumble and flip to cook the pork until no longer pink, no liquid remains, and that natural fat has been rendered.  

Add the garlic and saute in the pork fat until just lightly golden brown. Season with paprika, pepper, and salt to taste, and stir to mix. Add the vinegar and let simmer until evaporated. Stir. Remove from the pan, transfer to a container, and let cool. Freeze for 30 minutes.  

Set up your lumpia wrapping station: separated lumpia wrappers, chopping board or plate, a small bowl of water or egg wash, and a container for the finished rolls.    

Lay a lumpia wrapper on the chopping board. Spoon about 2 tablespoons filling onto the bottom center of the wrapper and form into a loose log. Wet the edges with water. Fold the bottom of the wrapper over the chorizo filling, fold the sides towards the center, then roll closed. Repeat with lumpia wrappers and filling. Freeze or store until ready to cook.

When ready to cook, heat enough oil in a frying pan for pan frying over medium heat. Add the chorizo lumpia and fry until the wrapper is crispy and golden brown. Drain on paper towels. Serve with spicy vinegar or a garlic mayo. 

Make an easy garlic mayonnaise: Smash 2 cloves garlic with a pinch of salt, and ground pepper each until it becomes a paste. Mix garlic paste into 1/2 cup mayonnaise and 1 teaspoon sukang puti. Season to taste.