Filipino Lumpia

Lately, our household has made some changes.  We eat a lot healthier than we used to.  We consume a lot less meat.  And we almost never eat food that is fried - either deeply drenched in oil or lightly cooked in a pan.  Such foods are now taboo with the exception only being found in extremely rare situations.  Of course, this "experiment" of ours is the perfect platform by which to sneak such foods past our otherwise common rules.

When I mentioned that I was going to make Filipino "egg rolls" for dinner, my husband's eyes lit up in a jubilant way.  It was as though I had unleashed an endless world of possibilities at his feet - given chocolate to a diabetic; caffeine to a child; meat to a starved lion.  Throwing all caution to the wind, I even chose to make this celebrated dish on a night that was to otherwise be vegetarian.  Oh, the joy!  The great euphoria!  The splendid breaking of rules and basking in new traditions, new worlds, new bliss.  Lumpia, if described only in words instead of exuberant yearnings by our taste buds, could be classified as a complete food.  There is something about it that serves every function, every craving, every hope for a meal's beginning.  It is a great appetizer, even if it serves to break otherwise healthful eating. 

Ingredients:

• 1 Tbsp. vegetable oil
• 1 lb. ground pork (or beef)
• 2 cloves garlic, crushed
• 1/2 cup chopped onion
• 1/2 cup minced carrots
• 1/2 cup chopped green onions
• 1/2 cup thinly sliced green cabbage
• 1 tsp. ground black pepper
• 1 tsp. salt
• 1 tsp. garlic powder
• 1 tsp. soy sauce
• 30 lumpia wrappers
• 2 cups vegetable oil for frying

Instructions:

1. Place a wok or large skillet over high heat and pour 1 Tbsp. vegetable oil.  Cook pork, stirring frequently, until no pink is showing.  Remove pork from pan and set aside.  Drain grease from pan, leaving a thin coating.  Cook garlic and onion in the same pan for 2 minutes.  Stir in the cooked pork, carrots, green onions and cabbage.  Season with pepper, salt, garlic powder and soy sauce.  Remove from heat and set aside until cool enough to handle.
2. Place three heaping tablespoons of filling diagonally near one corner of each wrapper, leaving 1 1/2 inch space at both ends.  Fold the side along the length of the filling over the filling, tuck in both ends, and roll neatly.  Keep the roll tight as you assemble.  Moisten the other side of the wrapper with water to seal the edge.  Cover the rolls with plastic wrap to retain moisture.
3. Heat a heavy skillet over medium heat, add oil to 1/2 inch depth, and heat for 5 minutes.  Slide 3 or 4 lumpia into the oil.  Fry the rolls for 1 to 2 minutes, until all sides are golden brown.  Drain on paper towels.  Serve immediately.

(The original recipe came from this site: http://allrecipes.com/Recipe/filipino-lumpia-2/Detail.aspx)