DECONSTRUCTED LUMPIA

Or, is it an Egg Roll…or a Spring Roll? Depending on where in the world you are having these, call them what you wish. Of course, typically, Lumpia uses smaller ”lumpia wrappers…but, don’t hold that against me!

I just took a nice big egg roll wrapper, fried it flat, then topped it with some of my favorite egg roll fillings: Ground pork, ground beef, cabbage, rice, and so on.

Next time I will try shrimp! Whatever you top it with, these are so good…light, crispy wrapper and a lot of very umami tasting meat filling and rice. And much easier than trying to roll them

INGREDIENTS:

For the meat:

• 1/2 pound ground pork

• 1/2 pound lean ground beef

• 1 tsp minced garlic

• 1 tsp minced fresh ginger

• 1/2 cup diced onion

• 1 tbsp soy sauce

• 1 tsp sesame oil

• 1 tsp fish sauce

• 1/4 cup sliced green onions

For the sauce:

• 1/4 cup mayo

• 2 tbsp sour cream

• 1 tbsp Sriracha

• 1/4 tsp garlic powder

• 1/2 tsp lime juice

• Salt and pepper to taste

• Pinch of sugar

For the cabbage:

• 2 cup finely shredded cabbage

• 1 tsp lime juice

• 1 tsp sesame oil

• Pinch of sugar

• Salt and pepper to taste

• 4 egg roll wrappers

• Canola oil for frying

• 1/4 cup green onions, sliced

• 1/4 cup chopped cilantro

• 1 cup jasmine riice

• 1 1/2 tsp chicken bouillion

DIRECTIONS:

• Heat a large saucepan over medium heat crumble in the ground pork and the ground beef. Cook until no longer pink, about 5-6 minutes. Drain well and return to the pan.

• Add the minced garlic, minced ginger, diced onions, soy sauce, sesame oil, and fish sauce. Continue to cook, stirring, for about 3-4 minutes. Lower the heat, cover, and cook for 10 minutes.

• Just before serving, add 1/4 of sliced green onions and stir in. Keep warm.

• For the rice, add 1 cup of jasmine rice to a medium saucepan then add 1 3/4 cups water. Bring to a simmer then add the bouillion. Stir, turn off the heat, and cover. Fluff with a fork after 8 minutes. Then cover and let sit another 8-10 minutes. Fluff again when the rice is cooked to your preferrence. Keep warm

• Add about 1/2 inch of canola oil to a large skillet over medium heat. When the oil reaches 325 degrees, fry the egg roll wrappers one a a time for about 1 minute on each side, turning several times until they are golden brown. Drain on paper towels and keep warm.

• For the sauce, mix all the ingredients together in a small bowl and place in the fridge until ready to use.

• To serve, place a fried wrapper on the plate. Add about 1/3 cup of rice, then 1/3 cup of meat filling. Top with 1/2 cup of the cabbage. Drizzle on some of the sauce. Then garnish with chopped cilantro and sliced green onions. Drizzle on more Sriracha or Cholula if desire for more heat.