You’ll find yourself wrapping perfect lumpia that fry up juicy and crisp in no time.
1 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume or the same weight2 small carrots , peeled and finely diced3 tablespoons soy sauce, preferably Filipino brands such as Silver Swan or Datu PutiTwenty five, 5-inch-square spring roll wrappers For the Dipping Sauce:
In a small bowl, stir together sugar, vinegar, ketchup, salt, and chiles until well combined. Taste and adjust to your preference by adding more sugar, vinegar, ketchup, salt, and/or chiles incrementally . Set aside.In a large bowl, combine pork, carrots, onion, garlic, soy sauce, fish sauce, and pepper. Using clean hands or a spoon, mix until well combined.On a work surface, position one spring roll wrapper so it resembles a diamond with a point facing you.
Uncooked lumpia can be frozen by arranging them side-by-side on a baking sheet, then sliding strips of parchment paper between adjacent rolls to prevent sticking. Freeze until firm, then transfer to a zipper-lock bag and store in the freezer for up to 3 months. Fry frozen lumpia from frozen .Amazing! I love it!
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