Lumpia With Pineapple

• 3 T vegetable oil
• 1 lb ground pork
• 3 garlic cloves, minced
• 1/2 C chopped onion
• 1/2 C minced carrots
• 1/2 C frozen peas
• 1 C thinly sliced green cabbage
• 3/4 C pineapple cut into
• 1/4-1/2 inch pieces
• 1 t ground black pepper
• 1.5 t salt
• 1 t garlic powder
• 1.5 t soy sauce
• 30 lumpia or egg roll wrappers
• 2-3 C vegetable oil for frying

1. 1. Put 2 T oil in fry pan and cook pork, breaking it up, until just no longer pink. Remove pork from pan and set aside. Drain pan of juices, and add 1 T oil.
2. 2. Cook garlic & onion in same pan for 2 minutes.
3. 3. Add carrots and cook for 1 more minute.
4. 3. Add cabbage and peas and cook for 1 minute.
5. 4. Add pepper, salt, garlic powder, pineapple, and soy sauce. Stir.
6. 5. Remove from heat and allow to cool.
7. 6. Place roughly 3 T of the filling on the wrapper, laying it diagonally, slightly below the corner-to-corner diagonal of the wrapper. Leave about 1 1/2 inches on either side of the filling for tucking the wrapper when you're rolling.
8. 7. Roll the lower corner firmly over the filling, fold the ends in, and continue to roll, firmly but gently.
9. 8. Put enough oil in clean frying pan so that it will come halfway up the side of your horizontal lumpia. Heat oil on medium heat. Oil is ready when a piece of wrapper starts to fry immediately when dipped into the oil.
10. 9. Fry the rolls, flap side down, on one side until they're a deep golden brown. Do the same for the other side. Rolls must not touch, when frying. Drain on a cooling rack placed over a cookie sheet or other dish that will catch the drippings.

vegetable oil, ground pork, garlic, onion, carrots, frozen peas, green cabbage, pineapple, ground black pepper, salt, garlic, soy sauce, lumpia, vegetable oil

Taken from www.epicurious.com/recipes/member/views/lumpia-with-pineapple-50141101 (may not work)