A lumpia is a Filipino-style egg roll often filled with a gingery mixture of pork and carrots. We've skipped the rolling to make the dish speedier, added rice to make it heartier, and ended up with something very tasty--call it a Filipino tostada.

Stephanie Spencer
This Story Originally Appeared On sunset.com

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Annabelle Breakey; Styling: Karen Shinto

Recipe Summary

total:
30 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook rice according to package instructions. Heat about 1/2 in. oil in a large frying pan over medium-high heat until oil begins to ripple. Fry wrappers, one at a time, until golden on both sides, about 1 minute per side. Drain wrappers on paper towels.

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  • Carefully drain all but 2 tbsp. oil from pan, add garlic and ginger, and cook until fragrant and softened, 30 seconds to 1 minute. Add pork and fish sauce, and cook until pork is brown and crisp at the edges, 5 to 7 minutes, breaking up pieces with a wooden spoon.

  • Whisk together lime juice and soy sauce in a small bowl. In a large bowl, toss cabbage, carrots, and chopped cilantro with 1 tbsp. soy sauce mixture.

  • Divide crisp egg roll wrappers among 4 plates. Top each with rice and pork. Mound carrot-cabbage slaw on pork and sprinkle with a few cilantro leaves. Serve with remaining soy sauce mixture for drizzling.

Nutrition Facts

640 calories; calories from fat 49%; protein 26g; fat 35g; saturated fat 10g; carbohydrates 56g; fiber 2.7g; sodium 838mg; cholesterol 82mg.
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