My friend Nara taught me this shortcut recipe for super yummy filipino lumpia. I like to make a double batch so I can freeze some for later, making it convenient to fry just a few lumpia at a time to add to a meal. You can fry them straight from frozen over medium heat till brown.
1 lb log of Jimmy Dean Original Pork Sausage
1-2 bags coleslaw mix, depending on your preferred meat-veggie ratio
1 bag mung bean sprouts
oyster sauce to taste
shoyu to taste
lumpia wrappers, I use Simex brand (get the individually separated sheets)
vegetable or canola oil for frying
sweet thai chili sauce
1. Brown sausage over medium high heat.
2. Once browned, add coleslaw mix and bean sprouts. Fry till softened.
3. Add oyster sauce, shoyu, and black pepper to taste. I do a few turns in the pan of each.
4. Allow mixture to cool completely. I like to put the mixture in a strainer over a bowl so the juices release and the lumpia doesn't end up soggy.
5. Roll the lumpia. Add about a tablespoon of filling to the lower portion of a wrapper. Fold the wrapper up from the bottom, tight around the filling. Then fold in the sides and finish rolling till you reach the top of the wrapper. Seal with water.
6. Fry the lumpia in half an inch of oil over medium heat till brown, just a few minutes per side.
7. Drain on paper towels.
8. Cool and serve with sweet thai chili sauce.