lunch · dairy-free
Pork lumpia in lettuce cups
Thin, crackly Filipino spring rolls filled with a juicy, sausage-like pork mixture, double-fried and served wrapped in lettuce.
- Time
- 75min
- Steps
- 6
Ingredients
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Allergens
Contains egg, wheat and soy.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
You'll need: Deep pot for frying.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Beat the pork with the salt, sugar, pepper and liquid seasoning for 2-3 minutes until sticky, like sausage meat. Mix in the vegetables and garlic.
-
2
Pipe or spoon a thin line of filling along the bottom edge of each wrapper, fold in the sides and roll tightly. Seal with egg.
-
3
Freeze on a tray for 30 minutes (or freeze completely to store).
-
4
Fry at 160°C (325°F) for 5 minutes until the pork is cooked through, then lift out.
-
5
Raise the oil to 190°C (375°F) and fry again for 1-2 minutes until deep golden and crackly.
-
6
Cut in half and serve in lettuce leaves with dipping sauce.
