- 1/2 cup corn syrup
- 2 Tbsp. chili sambal
- 1 Thai red chili , sliced
- 2 cloves garlic, minced
- 1 Tbsp. rice wine vinegar
- 2 tsp. chili flakes
- 1/2 tsp. minced fresh ginger
- 2 Tbsp. canola or vegetable oil
- 1/4 cup onions, diced
- 1 Tbsp. garlic, finely minced
- 3/4 tsp. fresh ginger, peeled and minced
- 1/2 pound ground pork
- 3 ounces shrimp, peeled, deveined and diced
- 1/8 cup scallions, diced
- 1/2 carrot, grated
- 1/4 cup jicama, grated
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 egg
- 10 egg roll wrappers
- 3 cups canola or vegetable oil for frying
To make lumpia: Heat 2 tablespoons of oil in a frying pan. Sauté onions, garlic and ginger until tender. Add pork and sauté until lightly browned. Next, add shrimp, scallions, carrot and jicama. Sauté until shrimp is cooked through. Season with Kosher salt and black pepper to taste. Set aside and allow to cool.
Combine egg and 2 tablespoons of water in a small bowl. Cut each spring roll wrapper in half so there are 20 pieces. Spoon about 2 tablespoons of filling onto each wrapper. Moisten edge of each wrapper with egg and water mixture. Roll each wrapper into a cigar shape, folding in the ends, then sealing the edges.
Fill a wide, heavy saucepan with about 4 inches of oil. Place over medium-high heat, allowing oil to reach about 350° on a cooking thermometer. Fry a few lumpia at a time, being careful not to crowd the saucepan, turning with a slotted spoon until cooked, about 3 to 5 minutes. Transfer to a shallow strainer or paper towel-lined plate to drain. Serve with Sweet and Sour Sauce.
Prep Time: 30 minutes
Inactive Prep Time: 0 minutes
Cook Time: 15 minutes
This recipe may appear slightly modified from what you've seen on television.