Cabbage and Pork Lumpia with Bang Bang Sauce
Cabbage and Pork Lumpia with Bang Bang Sauce
Ingredients
For the Cabbage and Pork Lumpia
- 1 pound ground pork
- 4 cups green cabbage, finely shredded
- 1/2 yellow onion, thinly sliced
- 4 cloves garlic, finely minced
- 1/2 cup carrots, shredded
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1/2 teaspoon garlic powder
- 25 lumpia wrappers, standard size
- 1 tablespoon cornstarch
- 2 tablespoons water
- 4 cups vegetable oil, for frying
For the Bang Bang Sauce
- 1/2 cup mayonnaise, Hellmann's Real Mayonnaise recommended
- 1/4 cup sweet chili sauce
Instructions
- 1
Prepare the Bang Bang Sauce: In a small bowl, combine the mayonnaise and sweet chili sauce. Mix thoroughly until well combined and creamy. Set aside.
⏱️ 5 min
- 2
Cook the pork: Heat a large pan or wok over medium-high heat. Add the ground pork, breaking it up with a spoon. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook until the pork is browned and fully cooked through, about 8-10 minutes. Drain any excess grease, then remove the pork from the pan and set aside in a large bowl.
⏱️ 10 min
- 3
Sauté aromatics and vegetables: In the same pan (no need to clean), add the thinly sliced onions and finely minced garlic. Sauté for 2-3 minutes until fragrant and softened.
⏱️ 3 min
- 4
Add cabbage and carrots: Add the finely shredded cabbage to the pan. Cook on high heat, stirring frequently, for 3-5 minutes until it begins to wilt. Season the cabbage with the remaining 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon garlic powder. Add the shredded carrots and continue to cook for another 2-3 minutes until the vegetables are tender-crisp.
⏱️ 8 min
- 5
Combine filling: Return the cooked pork to the pan with the sautéed vegetables. Mix well to combine all ingredients for the lumpia filling.
⏱️ 2 min
- 6
Cool the filling: Transfer the lumpia filling to a bowl and allow it to cool completely. This step is crucial to prevent excess moisture from breaking the lumpia wrappers during assembly. This will take about 30 minutes.
- 7
Prepare cornstarch slurry: While the filling cools, combine the cornstarch and water in a small bowl to create a slurry. Mix until smooth.
⏱️ 2 min
- 8
Assemble the lumpia: Lay a lumpia wrapper on a clean, dry surface with one corner pointing towards you (diamond shape). Place about 1 1/2 to 2 tablespoons of the cooled filling near the bottom corner of the wrapper. Fold the bottom corner over the filling, then fold the left and right corners inwards. Roll the wrapper tightly from the bottom up, similar to wrapping a burrito. Brush the top edge of the wrapper with the cornstarch slurry to seal it securely.
⏱️ 20 min
- 9
Fry the lumpia: Heat the vegetable oil in a deep pot or Dutch oven over medium-high heat to 350°F (175°C). Carefully place a few lumpia into the hot oil, ensuring not to overcrowd the pot. Fry for 3-5 minutes, turning occasionally, until they are golden brown and crispy.
⏱️ 10 min•🌡️ 350
- 10
Serve: Using tongs or a slotted spoon, remove the fried lumpia from the oil and drain on a wire rack lined with paper towels to remove excess oil. Repeat with the remaining lumpia. Serve hot with the prepared Bang Bang Sauce for dipping.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Cabbage and Pork Lumpia with Bang Bang Sauce
Ingredients
For the Cabbage and Pork Lumpia
- 1 pound ground pork
- 4 cups green cabbage, finely shredded
- 1/2 yellow onion, thinly sliced
- 4 cloves garlic, finely minced
- 1/2 cup carrots, shredded
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1/2 teaspoon garlic powder
- 25 lumpia wrappers, standard size
- 1 tablespoon cornstarch
- 2 tablespoons water
- 4 cups vegetable oil, for frying
For the Bang Bang Sauce
- 1/2 cup mayonnaise, Hellmann's Real Mayonnaise recommended
- 1/4 cup sweet chili sauce
Instructions
- 1
Prepare the Bang Bang Sauce: In a small bowl, combine the mayonnaise and sweet chili sauce. Mix thoroughly until well combined and creamy. Set aside.
⏱️ 5 min - 2
Cook the pork: Heat a large pan or wok over medium-high heat. Add the ground pork, breaking it up with a spoon. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook until the pork is browned and fully cooked through, about 8-10 minutes. Drain any excess grease, then remove the pork from the pan and set aside in a large bowl.
⏱️ 10 min - 3
Sauté aromatics and vegetables: In the same pan (no need to clean), add the thinly sliced onions and finely minced garlic. Sauté for 2-3 minutes until fragrant and softened.
⏱️ 3 min - 4
Add cabbage and carrots: Add the finely shredded cabbage to the pan. Cook on high heat, stirring frequently, for 3-5 minutes until it begins to wilt. Season the cabbage with the remaining 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon garlic powder. Add the shredded carrots and continue to cook for another 2-3 minutes until the vegetables are tender-crisp.
⏱️ 8 min - 5
Combine filling: Return the cooked pork to the pan with the sautéed vegetables. Mix well to combine all ingredients for the lumpia filling.
⏱️ 2 min - 6
Cool the filling: Transfer the lumpia filling to a bowl and allow it to cool completely. This step is crucial to prevent excess moisture from breaking the lumpia wrappers during assembly. This will take about 30 minutes.
- 7
Prepare cornstarch slurry: While the filling cools, combine the cornstarch and water in a small bowl to create a slurry. Mix until smooth.
⏱️ 2 min - 8
Assemble the lumpia: Lay a lumpia wrapper on a clean, dry surface with one corner pointing towards you (diamond shape). Place about 1 1/2 to 2 tablespoons of the cooled filling near the bottom corner of the wrapper. Fold the bottom corner over the filling, then fold the left and right corners inwards. Roll the wrapper tightly from the bottom up, similar to wrapping a burrito. Brush the top edge of the wrapper with the cornstarch slurry to seal it securely.
⏱️ 20 min - 9
Fry the lumpia: Heat the vegetable oil in a deep pot or Dutch oven over medium-high heat to 350°F (175°C). Carefully place a few lumpia into the hot oil, ensuring not to overcrowd the pot. Fry for 3-5 minutes, turning occasionally, until they are golden brown and crispy.
⏱️ 10 min•🌡️ 350 - 10
Serve: Using tongs or a slotted spoon, remove the fried lumpia from the oil and drain on a wire rack lined with paper towels to remove excess oil. Repeat with the remaining lumpia. Serve hot with the prepared Bang Bang Sauce for dipping.
⏱️ 5 min