Directions
To Prep
- Mix together minced pork, garlic, spring onions, salt and pepper in a bowl. Set aside.
- Make a slit across the length of one side of each finger pepper from the stem to the tip. Gently remove the seeds and pith under cold running water. Drain thoroughly.
- Gently fill each finger pepper with pork mixture.
- Place single layers of spring roll wrappers on a flat surface.
- Put one stuffed finger pepper on each lumpia wrapper. Fold both side ends of the wrapper to enwrap the pepper (stem exposed).
- Roll tightly from bottoms up and dab the top end with water to seal. Repeat until all spring roll wrappers and pork mixture are used up.
To Cook
- Heat about 4cm oil in a skillet at medium high and deep fry the lumpia in batches until golden brown, turning as needed.
- Dish out the fried lumpia and drain excess oil by laying them on a tray or dish with paper towels.
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