Pescatarian Lumpia
Total time55 min
Prep time30 min
Cook time25 min
5.0(27)
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Learn more →Ingredients
6 servings
For the filling
- 1 lb ground pork
Chef's tipUse a plant-based ground product and cook according to package directions; add oil only if needed. - 1 cup carrots, finely shredded
- ½ cup green onions (scallions), thinly sliced (green and white parts)
- 3 cloves garlic, minced
- 2 tbsp soy sauce
- 1 tsp fish sauce
- ½ tsp ground black pepper
- 1 tsp sesame oil
For wrapping
- 18 lumpia wrappers (about 8-inch square), thawed if frozen
- 1 egg, beaten
For frying
- 3 cups neutral oil (such as canola or vegetable oil), for frying
For serving
- sweet chili sauce, for serving (optional)
- white vinegar with sliced chili, for serving (optional)
Instructions
- 1
Heat a large skillet over medium-high heat. Add the ground pork and cook, breaking it up with a spoon, until no pink remains and the meat is cooked through, about 5–6 minutes, reaching 160°F (71°C) on an instant-read thermometer.
- 2
Add the garlic to the skillet and cook, stirring, until fragrant, about 1 minute. Add the carrots and green onions and cook, stirring, until the carrots are just softened, about 2 minutes.
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