As the title suggests, this is our second Filipino Night here at Science in the Kitchen Laboratories and part of a two part recipe drop. We do not normally repeat a science experiment in our kitchen, except when it is 1) super delicious; 2) we are both lazy and really hungry with left-over supplies; or 3) we somehow failed our initial attempt and it is therefore a rematch battle.
Lumpia solidly fits into the first category and is part of our inaugural A.D.D. menu planning project!!! Exclamation points mean we are excited! For those of you imaginary readers just tuning in, A.D.D. stands for SitK studies on Appetizers, Drinks and Desserts of which our lumpia is a high ranking “A.” Our  first D is a mango juice box in the Filipino style vintage 2010. Our second D, rather our Dessert part of the A.D.D. menu is set to drop later this week. But for now, we hope you enjoy the appetizer ;)
Ingredients:
1 tablespoon vegetable oil
1 pound ground pork
2 cloves garlic, crushed
1/2 cup chopped onion
1/2 cup minced carrots
1/2 cup chopped green onions
1/2 cup thinly sliced green cabbage
1 teaspoon ground black pepper
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon soy sauce
30 lumpia wrappers
2 cups vegetable oil for frying
Preparation:
1. Place a wok or large skillet over high heat, and pour in 1 tablespoon vegetable oil. Cook pork, stirring frequently, until no pink is showing. Remove pork from pan and set aside. Drain grease from pan, leaving a thin coating. Cook garlic and onion in the same pan for 2 minutes. Stir in the cooked pork, carrots, green onions, and cabbage. Season with pepper, salt, garlic powder, and soy sauce. Remove from heat, and set aside until cool enough to handle.
2. Place three heaping tablespoons of the filling diagonally near one corner of each wrapper, leaving a 1 1/2 inch space at both ends. Fold the side along the length of the filling over the filling, tuck in both ends, and roll neatly. Keep the roll tight as you assemble. Moisten the other side of the wrapper with water to seal the edge.
3. Heat a heavy skillet over medium heat, add oil to 1/2 inch depth, and heat for 5 minutes. Slide 3 or 4 lumpia into the oil. Fry the rolls for 1 to 2 minutes, until all sides are golden brown. Drain on paper towels. Serve immediately.*
(Note: The Lumpia are very hot and could use some cool down time. Also note that the pictures of provided are lumpia topped with okonomiyaki sauce).
4. An Optional step: Fry additional wrappers into chips or origami shapes :) We found that having multiple layers produce pita like chips while single layered fried wrappers make light crisps. Top with sugar and salt immediately after they come out of the fryer and enjoy!
Lab Results:
I need to work on my origami paper crane.
– I