Pork and Vegetable Lumpia

Lumpia

• 2 Tbsp high-heat cooking oil, plus more for frying
• 1 small onion, diced
• 2 tsp minced garlic, or 4 cloves
• 1 lb ground pork
• 1 Tbsp fish sauce
• 1/2 tsp freshly ground black pepper
• 1 cup grated carrot
• 1 cup mung bean sprouts
• 1/2 cup frozen peas
• 25 spring roll wrappers (8 in x 8 in), thawed
• water, for sealing the spring rolls

Garlic Vinegar Dipping Sauce

• 1/2 cup vinegar (Filipino, cider, rice wine, or white distilled)
• 1 Tbsp minced garlic
• 1/4 tsp dried red pepper flakes
• heavy pinch of salt

Note: you'll be stir-frying, so make sure to have all the ingredients prepared before starting.

Heat a large wok or saute pan over high heat until a drop of water sizzles and evaporates on contact. Swirl the oil into the pan and then add the onion and stir-fry until the onion wilts and begins to lightly brown, 2-3 minutes. Add the garlic and cook until the garlic just begins to brown, 1-2 minutes. Stir in the ground pork and cook for 1 minute, using a spatula or wooden spoon to break the meat into small pieces. Add the fish sauce, black pepper, carrot, bean sprouts, and peas and stir to combine. Continue cooking until the meat is cooked through and the vegetables are tender, 3-4 minutes.

Transfer the cooked filling to a fine-mesh sieve set over a large bowl and set aside. Draining the filling helps to prevent soggy spring rolls, allow the filling to drain and cool completely. After the filling has cooled, discard any liquid that has accumulated in the bowl and then transfer the filling into the same bowl.

To fill: put down a wrapper with one corner pointing at you. Place 1 heaping tablespoon of filling just under the midpoint of the wrapper. Roll the point nearest you over the filling so that wrapper resembles a triangle. Fold in the left and right corners, then dab the last flap with water and roll it closed. Cover with a moist towel while you fill the rest.

To freeze: place on a baking sheet in a single layer and freeze. Transfer to a Ziploc bag and store up to 3 months.

To fry: using 350 F oil, pan-fry or deep fry about 3-4 minutes. Add a minute for frozen lumpia.

Serve with the dipping sauce.