Fresh Pork Salad Rolls

Updated February 28, 2017

Chef

Cookbook

The Filipino Cookbook: 85 Homestyle Recipes to Delight your Family and Friends

Published by Tuttle Publishing

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Fresh Pork Salad Rolls

This variety of lumpia is the Filipino version of Chinese salad rolls. Unlike Lumpiang Shanghai, these rolls are not deep-fried. Instead, the filling rests on a lettuce leaf inside a spring roll wrapper. These spring rolls can make a substantial snack on their own but most Filipinos prefer to eat them with rice.

Serves4

Preparation Time25 min

Cooking Time30 min

CostInexpensive

Ingredients

Sweet Garlic Sauce
2 tablespoons oil
3 cloves garlic, crushed with the side of knife and minced
1 onion, minced
¼ lb (125 g) pork loin or belly (also called “side pork”), diced
¼ teaspoon salt
1 tablespoon fish sauce
¼ teaspoon freshly ground black pepper
½ cup (130 g) finely chopped bamboo shoots (about one 10-oz (285-g) can)
1 carrot, peeled and cut into thin strips
¼ lb (125 g) cabbage, thinly shredded
1 head green leaf lettuce
One 16-oz (500-g) package frozen spring roll wrappers (about 8 in/20 cm), thawed
Garlic chives or toothpicks, to secure the rolls
2 tablespoons crushed peanuts

Instructions

Make the Sweet Garlic Sauce.
Add 1 tablespoon of oil to a skillet over medium heat. When hot, add the garlic and sauté until lightly browned.
Add the onion and sauté until translucent.
Add the pork and sauté for about 5 minutes, or until cooked (it becomes lighter in color).
Add the salt, fish sauce, and pepper. Transfer the mixture to a large bowl and set aside.
Add the remaining tablespoon of oil to the same skillet over medium heat, and sauté the bamboo shoot, carrot, and cabbage for 5 minutes or until cooked.
Add to the reserved pork mixture and stir to combine. Set aside to cool.
Set a wrapper on a flat surface and place a lettuce leaf in the top center of it, allowing about 1 ½ inch (3.75 cm) of the lettuce leaf to extend beyond the top of the wrapper.
Place about 1 to 2 tablespoons of the pork and vegetable mixture in the middle of the lettuce.
Fold the bottom part of the wrapper over half of the filling and then fold the ends toward the middle.
Secure the roll using chive stalks (or insert a toothpick). To serve, pour Sweet Garlic Sauce on a roll and top with crushed peanuts.

Share This Recipe

"The government exports so many of the ingredients that matter to Cubans, leaving very little in the hands of the people here in this country", said an elderly gentleman who ran an antique shop in Havana, as his albino Tibetan terrier ran in circles around his legs. He didn't want us to use his name, but he told us that as long as we kept it confidential, he wasn't afraid to tell us that he thinks the government is worthless. The antiques in his shop, relics of the past, everything from tattered Cuban flags to antique watches and weathered baseball gloves were piled to the ceiling in topsy-turvy towers. He ran his fingers through the black ringlets of his granddaughter, Rosario. She was sitting on a rocking chair in front of the establishments only fan, the fairy princess of vintage-ville. One of the only things they let us keep is pork, and what a relief that is. I can't imagine where we would be without pork.We think many Cubans would agree. Pork is a celebrated ingredient in the Cuban kitchen, and this recipe glorifies and intensifies pork's flavor. These crispy, lusty porcine hunks are made all the more addictive when dipped into Mango Salsa enlivened with a hearty squeeze of lime. Keep in mind that this recipe calls for 2 pounds of trimmed pork shoulder, which means that, depending on the amount of fat and gristly bits on the shoulder, there could be a significant loss of volume once trimmed.

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