The following Filipino recipe was submitted by Chattanooga residents Maria Domingo and Matthew Dutton. Find this recipe and more in the AEC Culture Fest Cookbook. Only $10!
Lumpia (Filipino Egg Rolls)
1 lb. ground pork 1 clove garlic, finely cut
1 lb. ground beef 4 carrots, finely cut
2 tsp. salt 1 pack Wei-Chuan spring roll
3 T. black pepper shells
1/2 c. cilantro, chopped fine
1 lg. onion, diced, or 1/4 c. onion powder
Mix meats, salt, pepper, and vegetables thoroughly in a large mixing bowl. Fill each eggroll wrap using 1 tablespoon of meat mixture. Follow instructions on the back of the spring roll shell package for wrapping the egg roll. Deep fry the egg rolls at medium heat until golden brown. Makes 25 eggrolls.
Note: My mother always told me when the oil doesn't sound as noisy, that means the meat is cooked thoroughly; this tip always worked with me.
