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Lumpia Mollica

jmollica23

"Filipino version of the egg rolls."
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Ingredients

1 h 45 m servings 214 cals
Original recipe yields 25 servings (50 egg rolls)

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Directions

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  1. Heat 1 tablespoon vegetable oil in a large skillet over medium-low heat; cook and stir onion, celery, and carrot until onion is tender and translucent, 5 to 7 minutes. Celery and carrot may still be crisp; season with salt. Add ground pork and garlic. Continue to cook and stir until pork is no longer pink. Season with more salt. Drain any excess grease and stir in red pepper flakes, garlic powder, turmeric, ginger, cumin, coriander, and celery seed. Set aside to cool.
  2. Place about 1 tablespoon pork mixture on a lumpia wrapper with one corner facing you. Fold corner closest to you over filling; fold two side corners toward center and continue rolling wrapper around pork. Brush a small amount of water over the top corner and press to seal. Repeat with remaining filling and wrappers.
  3. Heat 1 quart vegetable oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  4. Fry rolls in batches until golden brown, 4 to 6 minutes. Drain on a paper towel-lined plate.

Footnotes

  • Cook's Note:
  • Can be frozen for up to 4 months.

Nutrition Facts


Per Serving: 214 calories; 9.2 g fat; 22.3 g carbohydrates; 9.6 g protein; 29 mg cholesterol; 229 mg sodium. Full nutrition

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Reviews

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This is by far the best Lumpia recipe I have tried here on AR. I subbed cilantro for the coriander (I know two completely different tastes but I prefer cilantro) and upped the red pepper flakes ...