Lumpia Mollica
Serves: 2
Meagan Lindgren
1 January 1970
Based on User reviews:
42
Spice
44
Sweetness
55
Sourness
38
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
1 large
Celery (stalk, finely chopped)1 large
Carrot (finely chopped)910 g
Ground Pork1 tbsp
Garlic (minced fresh)1 tsp
Red Pepper Flake1 tsp
Garlic Powder1 tsp
Ground Turmeric1 tsp
Ground Ginger1 tsp
Ground Cumin1 tsp
Ground Coriander1 tsp
Celery SeedDirections:
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
2
Celery and carrot may still be crisp; season with salt
3
Add ground pork and garlic
4
Continue to cook and stir until pork is no longer pink
5
Season with more salt
6
Drain any excess grease and stir in red pepper flakes, garlic powder, turmeric, ginger, cumin, coriander, and celery seed
7
Set aside to cool
8
Place about 1 tablespoon pork mixture on a lumpia wrapper with one corner facing you
9
Fold corner closest to you over filling; fold two side corners toward center and continue rolling wrapper around pork
10
Brush a small amount of water over the top corner and press to seal
11
Repeat with remaining filling and wrappers
12
Heat 1 quart vegetable oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C)
13
Fry rolls in batches until golden brown, 4 to 6 minutes
14
Drain on a paper towel-lined plate