Pork and Shrimp Lumpia

Ingredients

• 1 pound ground pork

• 1 pound ground shrimp

• ½ head green cabbage, finely shredded

• 1 bunch green onion, cut into ¼-inch pieces

• 2–4 carrots, finely shredded

• ½ large yellow onion, finely chopped

• 2–10 cloves garlic, finely chopped

• 1 inch fresh ginger, finely chopped

• 2 tablespoons soy sauce

• 2 tablespoons oyster sauce

• Spring roll wrappers (about 2 packs of 25 large wrappers, cut in half diagonally)

• Neutral oil for frying

Directions

1. Prep the Filling:

   • Finely chop or shred cabbage, carrots, green onion, yellow onion, garlic, and ginger. Vegetables should be cut extra fine to ensure a juicy yet evenly textured filling.

   • Set cabbage, carrot, and green onion aside.

2. Cook Meats:

   • Heat a small amount of neutral oil in a wok or large skillet over medium heat.

   • Add ground pork and cook until about halfway done.

   • Add ground shrimp and chopped ginger, cooking until meat is fully cooked and opaque.

3. Build the Flavor Base:

   • Remove meat mixture and set aside in a clean bowl.

   • In the same pan, add onion and garlic; cook, stirring, until onion is translucent.

4. Combine Filling:

   • Add reserved cabbage, carrot, green onion, and the cooked meat mixture to onion and garlic in the pan.

   • Pour in soy sauce and oyster sauce; mix thoroughly until everything is evenly combined and the mixture is hot.

5. Drain & Cool:

   • Transfer mixed filling to a colander to drain excess liquid.

   • Let cool until safe to handle.

6. Wrap Lumpia:

   • Lay a halved spring roll wrapper flat.

   • Add a small amount of filling to the flat side: less is more—aim for cigar thickness.

   • Roll tightly toward the pointed end. Seal with a dab of water to close.

   • Repeat until all filling is used.

7. Fry Lumpia:

   • Add about 1 inch of oil to a clean skillet and heat over medium to medium-high.

   • Working in batches, fry lumpia rolls for 15–30 seconds per side until deeply golden and crisp.

   • Transfer to a tray lined with paper towels; avoid stacking to preserve crispness.

8. Serve:

   • Serve hot with sweet chili sauce (Mae Ploy brand recommended) for dipping.

Notes

• Cut vegetables extra fine for best texture; a food processor speeds this up.

• Rolls should be thin and tightly sealed for best crunch, no sogginess.

• Do not crowd the pan when frying; fry in small batches for even browning.

• Sweet chili sauce is classic, but lumpia are also excellent with vinegar and garlic dips.