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10-Minute Lumpia

Prep Time10 mins
Course: Main Course
Servings: 4 people

Equipment

Ingredients

  • 1 lb ground pork
  • 1 lb ground chicken (cooked and shredded)
  • 2-3 lbs Napa cabbage (shredded finely)
  • 1-10 oz bag matchstick carrots (To your liking)
  • 2-4 cloves garlic, minced
  • 1 yellow onion, minced
  • Salt and pepper to taste
  • Garlic powder
  • 1 pack lumpia wrappers (kept frozen until ready to use)
  • 1-8 oz can chopped water chestnuts (drained)

Instructions

  • Brown the ground pork in a large pot. Halfway through the browning, add onions and carrots and cook until slightly tender.
  • Add cabbage, cook about 5 minutes more, then add the garlic.
  • Salt and pepper to taste and add a generous amount of garlic powder. Stir well.
  • Add shredded chicken and stir, adding more garlic powder and salt and pepper as needed.
  • Add water chestnuts if using. Continue to saute until carrots are cooked but still firm. Continue adding seasonings until desired flavor.
  • I add heavy amounts of garlic powder that it makes my fridge smell after I've rolled the lumpia. Again, it's all personal preference but the garlic powder is what makes these so flavorful.
  • Once the filling mixture is cooked, place in a strainer over a large glass bowl to drain any extra liquid until the filling is room temperature. You can refrigerate the mixture until ready to wrap, up to 2 days. x
  • Once the filling mixture is cooked, place in a strainer over a large glass bowl to drain any extra liquid until the filling is room temperature. You can refrigerate the mixture until ready to wrap, up to 2 days. You don't want to try to use the filling while hot or warm and not fully drained, or the wrappers will break when you try to wrap them.
  • When you're ready to wrap, pull the lumpia wrappers out of the box onto a plate. Moisten 2 paper towels and place them on top of the wrappers until the top few are slightly defrosted and pliable. Set up a wrapping station with the plate of wrappers, container of filling, a bowl of water to seal the wrappers and an empty dish to pile the lumpia in.