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Time needed: 1 hour.
Makes: 4 – 6 servings
Oil, for frying
½ kilo ground pork
6 pieces garlic, minced
1½ tablespoon ginger, minced
Salt, to taste
2 tablespoons soy sauce
Ground black pepper, to taste
¾ piece cabbage head, finely shredded
1 piece romaine lettuce head, shredded
¾ cup green onions, chopped into 1-inch pieces
2 pieces medium red onion, thinly sliced
2 pieces large carrots, sliced into thin matchsticks
½ cup sweet chili sauce
¼ cup banana ketchup
3 tablespoons sesame oil
¼ cup rice wine vinegar
In a pan over medium heat, saute the garlic and ginger in oil until fragrant. Add the ground pork and season generously with salt and pepper. Cook until nicely browned throughout. Mix in soy sauce and cook until fully absorbed by the meat. Set aside.
In the same pan, quickly stir fry onions and carrots for about 2 minutes and set aside to cool.
In a bowl combine the sweet chili sauce, banana ketchup, sesame oil, and rice wine vinegar until well combined. Set aside.
In a pan over high heat, deep fry the lumpia wrappers until golden and crisp. Set aside to drain oil.
In a bowl, toss together the shredded cabbage, romaine lettuce, green onions, the sauteed red onions, and sauteed carrots until everything is evenly distributed. Add the cooked meat and crunch the lumpia crisps into the bowl and mix well. Drizzle the dressing and top with more lumpia crisps.