Cook and Brew.

Lumpia is a type of stuffed spring rolls. They are served fried or non-fried and fillings vary: pork, beef or vegetables served with sweet and sour sauce. This is Chinese in origin and other Asian countries have their own lumpia versions and variations as well. In Taiwan, Singapore and Malaysia, it is called “popiah”. In Vietnam, it is known as “cha gio”. In the Philippines, it is called lumpia. The Filipino lumpia is further categorized to two: Lumpiang Ubod – served fresh and wrapped in a crepe-like sheet; and Lumpiang Shanghai, or Fried Spring Rolls or Fried Lumpia.

Here’s how we usually prepare our Fried Lumpia:
* 1 lb. ground pork
* 1/4 cup finely chopped onions
* 1/2 cup finely chopped carrots
* 1 small box of raisins
* 2 whole eggs
* 3 dashes of sesame oil
* salt and pepper, to taste
* 3 tbsp. soy sauce
* lumpia wrapper (1 pack usually has 50 sheets)
* vegetable oil, for frying

Procedure:
1. Combine all ingredients in a bowl. Mix until well blended.
2. Wrap into thin rolls with a lumpia wrapper. Fry in deep hot oil.
3. Serve with your favorite ketchup or make your own Sweet and Sour Sauce recipe.

To make sauce, combine vinegar, 1 teaspoon soy sauce, sugar, water, ginger and garlic in small saucepan. Bring to boil. Stir in cornstarch paste and simmer 5 minutes, or until thickened. Season to taste with salt. Keep warm.

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