Lumpia

Ingredients:

Rolls

• 450 g lean ground pork
• 2 tablespoons of vegetable oil
• 2 cloves garlic, crushed
• 1 onion, thinly sliced
• 220 g green beans, cut into strips
• 2 carrots, cut into strips
• 1 tbsp soy sauce (optional)
• 1 cup bean sprouts (optional)
• 15 sheets of lumpia dough, square or round
• For servingSweet and sour or vinegar-garlic dipping sauce, see recipe below

Sweet and sour sauce

• 1/4 cup white vinegar
• 1/4 cup soy sauce
• 1/4 cup ketchup
• 0.5 cups of water
• 2 tablespoons of sugar
• 1 tablespoon of cornstarch dissolved in 2 tablespoons of water

Vinegar-garlic sauce

• 0.5 cup white vinegar
• 3 cloves garlic, crushed
• Salt and freshly ground black pepper to taste

Preparation:

1. Heat vegetable oil in a frying pan and sauté the garlic and onion until soft. Add the ground pork and sauté until golden brown. Add the vegetables and sauté until softened but still crisp, about 5-10 minutes. Remove from heat. Drizzle with soy sauce. Once the mixture has cooled, add the bean sprouts. Season with salt to taste.
2. Assembling lumpia:
   
   Carefully separate the dough sheets. To prevent them from drying out, cover them with a damp paper towel. Place one sheet of dough on a clean surface. Spoon about 2-3 tablespoons of filling onto the edge closest to you. Roll the edge toward the middle. Fold both sides of the sheet toward the center and continue rolling. Moisten the opposite edge with water to seal. Repeat with the remaining sheets of dough. The rolls can be placed in the freezer until ready to fry.
3. Deep-fry at 175°C (350°F) until golden brown, about 3-5 minutes per side. Transfer the finished rolls to paper towels to drain excess oil. Serve with sweet and sour or vinegar-garlic sauce.
   
   Sweet and sour sauce:
   
   In a small saucepan, combine vinegar, soy sauce, ketchup, water, sugar, and salt and simmer for 2 minutes. Thicken the sauce with the cornstarch mixture.
   Yield: 1 and 1/4 cups
   
   Vinegar-garlic dipping sauce:
   
   Mix all sauce ingredients and serve.