Kraken Congee Longanisa Sausage Lumpia

• 2 pounds Ground pork
• 2 tablespoons Finely chopped garlic
• 2 tablespoons Finely chopped ginger
• 1/2 cup Brown sugar
• 1 tablespoon Soy sauce
• 1 tablespoon Salt
• 3 tablespoons Vinegar
• 1/2 teaspoon Annatto powder
• 1/2 teaspoon Spanish paprika
• 1 cup Carrot (shredded)
• 1 cup Daikon (shredded)
• 1 cup Napa cabbage (shredded)
• 1 ounce Fish sauce
• 32 Lumpia wrapper (Simex)
• 1 cup Water

1. Put all the ingredients in a bowl and mix well until fully combined. Cover bowl with a plastic wrap . Let it marinade in the fridge for at least 2 hours or overnight.
2. In a rondo, brown longanisa, add diakon, napa cabbage, and carrots.
3. Deglaze with fish sauce.
4. Put in a hotel pan and cool.
5. Wrap 1.5 oz in wrapper. Place meat 2/3 way down the wrap, Fold the bottom of the wrapper up towards the middle and then fold in each side. Roll up, keeping it as tight as possible.
6. Brush a small amount of the water on the edge of the wrapper and seal the lumpia closed. Place your lumpia rolls on a plate covered with a very lightly damp towel until all of them are finished.
7. Add 2 cups of vegetable oil to a heavy skillet (should be about 1/2" deep) and heat to 350 degrees. This typically will take about 5 minutes over a medium heat.
8. Place 3-4 lumpias into the pan and cook about 1-3 minutes or until golden brown. If you add too many at one time, you'll cool the oil and they won't fry properly. I will add in 1 lumpia, cook for about 1 minute, and then add in the next one, until I have 3 of them in the pan. Then I just replace each finished lumpia with a new one.
9. Plate and serve! At Kraken Congee, we serve our lumpias with a sweet chile sauce and green onions tossed with a calamansi vinaigrette.

ground pork, garlic, ginger, brown sugar, soy sauce, salt, vinegar, annatto powder, spanish paprika, carrot, daikon, cabbage, sauce, lumpia wrapper, water

Taken from food52.com/recipes/36268-kraken-congee-longanisa-sausage-lumpia (may not work)