“Adapted from The Times Newspaper, Shreveport, LA - June 1998”
2hrs 45mins

Ingredients Nutrition


  1. Saute garlic and onion in oil.
  2. Add pork, saute until all the pork fat renders out.
  3. Add water, cover and simmer 10 - 15 minutes.
  4. Season with salt, patis, and pepper.
  5. Add cabbage, stir, and cook an additional 5 - 10 minutes.
  6. Let cool to room temperature.
  7. Egg Wrappers:.
  8. Separate yolks from whites.
  9. Beat egg whites until frothy.
  10. Add yolks and beat enough until is is all blended (don't over mix).
  11. Add cornstarch mixture to the eggs and mix well.
  12. Let stand 5 - 10 minutes for bubbles to settle.
  13. Brush hot skillet with oil (low-medium heat).
  14. Give the egg mixture a quick stir.
  15. Pour roughly 2 tbs of the mixture onto the pan and rotate the pan around to spread out the mixture until its about 7 - 8 inches in diameter.
  16. Cook for about 1 - 2 minutes and then flip and cook the other side for about 1 minute. (Makes 20 wrappers).
  17. Sauce:.
  18. Combine sugar, salt (if desired), soy sauce and water in a saucepan.
  19. Bring to a boil.
  20. Add cornstarch solution and stir until sauce has thickened.
  21. Prepare lumpia:.
  22. Place once lettuce leaf in the center of a egg wrapper.
  23. Put roughly about 2 tbs of pork filling onto the lettuce leaf.
  24. Starting at the bottom of the wrapper, slightly fold up the bottom of the wrapper slightly over the filling.
  25. Then take the left side of the wrapper and fold over the filling and continue to roll to the other end to make a nice "roll.".
  26. Cover finished rolls with wax paper until all lumpia are rolled.
  27. Prior to serving, microwave for a few seconds to warm and serve with the brown sauce.

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