Fresh Pork Salad Rolls
Published by Tuttle Publishing
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.
Preparation Time25 min
Cooking Time30 min
- 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
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.
Copyright 2017 Miki Garcia