March 23, 2016
Growing up in Minnesota I wasn’t exposed to Filipino cuisine until I moved to LA in the late 80s and boy, I was hooked! When I got the chance to do my own live-streaming, interactive cooking show Katie Woks, on the new digital platform NOM I jumped at the chance to make my favorite Filipino Lumpia recipe for this week’s NOM theme: How we Roll.
NOM is brought to you by YouTube co-founder Steve Chen and is backed by Jared Leto (!) and Psy (Gangnam Style). Click here to sign up for my Katie Woks 30 minute cooking show on NOM which live-streams every Wednesday and Friday at 1pmPST. The best part about the show is that you get to type in questions while I cook and I answer you back live to camera. I’ll be making Cantonese-Style Chicken Eggrolls this Friday. Please come join me soon!!
This is my dear friend Ann’s mom, Tess. Tess lives in San Diego where we happen to be right now for Spring Break and she was kind enough to give me her delicious Lumpia recipe. San Diego has the second largest population of Philipino-Americans in the U.S. so we’ve dined on some amazing Filipino cuisine and had a variety of Filipino markets to choose from to buy the ingredients for this recipe. Ann says that lumpia is the ultimate Filipino party food!!
1/4 cup canola oil
3 garlic cloves, finely
1 large onion, chopped
1 pound ground lean pork
2 cups sweet potato, peeled and grated
2 cups red potato, peeled and grated
2 cups green beans, julienned
2 cups carrots, peeled and grated
2 cups cabbage, grated
1/4 cup chicken broth
Salt and pepper to taste
Lumpia wrappers or spring roll wrappers (thin eggroll wrappers)
Oil for frying