Lumpia is a staple in Filipino celebrations. It's always one of the first things to run out, either during the meal itself or when everybody packs food in to-go containers after the party. No one can resist the trifecta of a crispy lumpia wrapper, meaty filling, and sweet chili sauce, that's why we've applied them to this lumpia salad recipe.
It's not a conventional healthy green salad, so we can't really recommend it for people looking to eat "lighter" and "healthier." What it is, instead, is a hearty, flavorful, textured appetizer. It promises everything you love about lumpia without the extra effort of having to roll individual pieces.
Ingredients
Dressing
- ⅔ cup Pepper's sweet chili sauce
- ¼ cup sesame oil
- ¼ cup rice wine vinegar
Filling
- 1 tbsp neutral oil
- 400g ground pork
- 2 cloves garlic, minced
- 1 tbsp ginger, minced
- salt, to taste
Fried Lumpia Wrappers
- 4 lumpia wrappers
- neutral oil, for frying
Assembly
- ½ head cabbage, shredded, about 4 cups
- ½ cup green onions, chopped
- 2 cups carrots, thinly sliced
- ½ cup red onion, thinly sliced
In a bowl, whisk sweet chili sauce, sesame oil, and vinegar. Set aside.
In a pan over high heat, add the oil then saute the ground pork.
Cook the pork until well browned then add garlic and ginger. Cook until fragrant, about 5 mins, and season with salt.
Remove from heat and set aside to cool for a few mins.
In a pan, heat oil for frying up to 350F.
Fry lumpia wrappers until golden and crispy, about 5-10 secs each.
Remove from oil and let drain on paper towels. Set aside.
To assemble the salad, toss together the cabbage, green onions, carrots, and red onion until well mixed.
Add the slightly cooled pork. Add the dressing in small amounts and toss until the salad is well coated.
Place on a platter and top with fried lumpia wrappers. Serve immediately.
