Rye Free Lumpia

Total time55 min

Prep time30 min

Cook time25 min

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Ingredients

6 servings

For the filling

1 lb ground pork
1 cup carrots, finely shredded
½ cup green onions (scallions), thinly sliced (green and white parts)
3 cloves garlic, minced
2 tbsp soy sauce
Kikkoman Soy Sauce All-Purpose Seasoning Bottle - 10 Fl. Oz.Kikkoman Traditionally Brewed Less Sodium Soy Sauce, 10 fl oz San-J Gluten Free Tamari Soy Sauce - 10 fl oz San-J Gluten Free 28% Less Sodium Tamari Brewed Soy Sauce - Low FODMAP Certified La Choy Soy Sauce - 10 Fl Oz
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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 oil 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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