Ingredients with Measurements:
- 1 lb ground pork
- 1 cup chopped carrots
- 1 cup chopped cabbage
- 1/2 cup chopped onion
- 1/4 cup chopped green onion
- 1/4 cup chopped celery
- 1/4 cup soy sauce
- 2 tbsp brown sugar
- 2 tbsp vinegar
- 2 tbsp cornstarch
- 1 tbsp vegetable oil
- 1 tsp salt
- 1/2 tsp black pepper
- 20 lumpia wrappers
Special equipment needed:
- Large skillet
- Mixing bowl
- Slotted spoon
- Paper towels
Step-by-step instructions:
1. In a mixing bowl, combine ground pork, carrots, cabbage, onion, green onion, celery, soy sauce, brown sugar, vinegar, cornstarch, vegetable oil, salt, and black pepper.
2. Mix well until all ingredients are evenly distributed.
3. Heat a large skillet over medium-high heat.
4. Add the pork mixture to the skillet and cook until the pork is browned and cooked through, about 10-12 minutes.
5. Remove the skillet from the heat and let the pork mixture cool for a few minutes.
6. Lay a lumpia wrapper on a clean surface and spoon about 2 tablespoons of the pork mixture onto the center of the wrapper.
7. Fold the bottom edge of the wrapper up over the filling, then fold the sides in and roll the wrapper up tightly.
8. Repeat with the remaining wrappers and filling.
9. Heat about 1 inch of vegetable oil in a large skillet over medium-high heat.
10. Once the oil is hot, add the lumpia to the skillet and fry until golden brown and crispy, about 3-4 minutes per side.
11. Use a slotted spoon to remove the lumpia from the skillet and place them on a paper towel-lined plate to drain excess oil.
12. Serve hot with sweet and sour sauce.
- Time:
Preparation time: 30 minutes
- Cooking time: 20 minutes
Temperature:
- Skillet: medium-high heat
- Oil: 350°F
Serving size:
- Makes 20 lumpia
Nutritional information:
- Calories: 170
- Fat: 7g
- Carbohydrates: 18g
- Protein: 9g
Substitutions for ingredients:
- Ground pork can be substituted with ground chicken or beef.
- Carrots, cabbage, onion, green onion, and celery can be substituted with other vegetables of your choice.
- Soy sauce can be substituted with tamari or coconut aminos.
- Brown sugar can be substituted with honey or maple syrup.
- Vinegar can be substituted with apple cider vinegar or rice vinegar.
- Cornstarch can be substituted with arrowroot powder or potato starch.
- Vegetable oil can be substituted with canola oil or peanut oil.
Variations:
- Add chopped garlic and ginger to the pork mixture for extra flavor.
- Add chopped water chestnuts or bamboo shoots for extra crunch.
- Serve with a side of steamed rice or noodles.
Tips and tricks:
- Make sure to drain excess oil from the lumpia by placing them on a paper towel-lined plate.
- To prevent the lumpia from bursting open while frying, make sure to roll them up tightly.
- You can freeze the lumpia before frying for later use.
Storage instructions:
- Store leftover lumpia in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat leftover lumpia, place them on a baking sheet and bake in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the lumpia on a platter with sweet and sour sauce for dipping.
- Garnish with chopped green onion or cilantro.
Pairings:
- Serve with a side of steamed rice or noodles.
- Pair with a refreshing cucumber salad.
Suggested side dishes:
- Steamed rice
- Noodles
- Cucumber salad
Troubleshooting advice:
- If the lumpia burst open while frying, try rolling them up tighter next time.
- If the lumpia are not crispy enough, make sure the oil is hot enough before frying.
Food safety advice:
- Make sure to cook the pork mixture until it reaches an internal temperature of 165°F to ensure it is safe to eat.
- Use a meat thermometer to check the temperature of the pork.
Food history:
- Lumpia Semarang is a popular Indonesian snack that originated in the city of Semarang in Central Java.
Flavor profiles:
- Sweet and sour
- Savory
- Umami
Serving suggestions:
- Serve as an appetizer or snack.
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Region: Indonesian