Lumpia (Filipino Spring Roll)

Directions

Infused Dipping Sauce

1. In a mixing bowl add your sweet and sour sriracha habanero soy sauce and MagicalButter coconut oil.
2. Mix the sauce until everything is evenly mixed together.

Lumpia

1. Finely chop celery garlic carrots and onions. Make sure to chop very fine as to not tear the wrapper.
2. Add your finely chopped vegetables to a large mixing bowl along with your ground pork. Use your hands to mix together.
3. Add soy sauce salt and pepper. Mix until everything is fully incorporated.
4. Assembly: Lay egg roll/spring roll wrappers on flat surface. Using a spoon scoop one full spoon and spread it from point to point on the wrapper. Leave space on each side for the folds. Don’t overfill!
5. Assembly: Using egg whites coat the edges of the wrapper to ensure is sticks together when you roll. You don’t want it unwrapping when its getting fried!
6. Assembly: After you wrap the remaining lumpia stick them in the freezer until they’re solid. This makes sure they’re stay perfect while getting fried.
7. Assembly: Remove from freezer and cut to size 2-3 inches.
8. Assembly: Fry your lumpia for 7 minutes with your oil at 375º Fahrenheit. Don’t overfill your fry basket about 5 at a time.