Lumpia with Garlic Soy Dipping Sauce

    With the fall harvest underway, now is a great time to try tasty new recipes made with Ontario-raised meats and farm-fresh fruit and vegetables.

    This month we feature the cuisine of the Philippines, using familiar ingredients in exciting new ways.

    Every Filipino gathering begins with fried Lumpia with Garlic Sauce. We’ve chosen a ground pork, carrot and cabbage filling stuffed into eggroll wraps, available in most supermarkets.

    Pancit Bihon is a quick, easy chicken stir-fry loaded with fresh vegetables, from onions and carrots to green beans and cabbage. The thin rice stick noodles (pancit), cook in just five minutes.

    Pork Ginataan is another traditional favourite. Lean pork tenderloin is easy to cut up and works well with coconut milk, ginger, garlic and local vegetables such as Ontario mushrooms. Like many Filipino dishes, it’s served over rice.

   For dessert, try make-ahead Leche Flan with Strawberries, brought to the islands by the Spanish. It’s similar to crème caramel but uses sweetened condensed and evaporated milk for a creamy egg custard. Serve with fresh Ontario strawberries, available until October.

    It’s easy to cook a world of flavours with Ontario ingredients.

    The Town Crier will feature a recipe for the above mentioned dishes each week during September – we hope you enjoy them!

  Lumpia, Filipino egg rolls are a traditional and popular appetizer. A meat and vegetable filling is usually rolled in lumpia wrappers, here we use the more readily available egg roll wraps.

Preparation Time: 15 minutes

Cooking Time: 40 minutes

Makes about 20

(3/4 cup/175 mL sauce)

Sauce:

1/4 cup (50 mL) sodium-reduced

   soy sauce

1/2 cup (125 mL) white vinegar

3 cloves Ontario Garlic, minced

Filling:

1 tbsp (15 mL) vegetable oil

250 g ground lean Ontario Pork

1 Ontario Onion, finely chopped

2 cloves Ontario Garlic, minced

1/2 cup (125 mL) finely chopped Ontario Green Cabbage

1 Ontario Carrot, finely chopped

2 Ontario Green Onions, finely chopped

1 tsp (5 mL) each salt, pepper and garlic powder

1 tsp (5 mL) sodium-reduced soy sauce

1 pkg (1 lb/454 g) eggroll wraps

1 Ontario Egg, lightly beaten

1/2 cup (125 mL) vegetable oil

Sauce: In small bowl, whisk together soy sauce, vinegar and garlic; set aside.

Filling: In wok or large skillet, heat the 1 tbsp (15 mL) of oil over medium-high heat. Add pork and stir-fry until no longer pink, about 10 minutes. With slotted spoon, remove from wok; set aside.

Add onion and garlic to wok, stir-fry until onion is softened, about 2 minutes. Stir in cooked pork, cabbage, carrot, green onions, salt, pepper, garlic powder and soy sauce. Stir-fry until vegetables are tender, about 5 minutes. Remove from heat; let cool for 10 minutes.

Lay 1 egg roll wrap on work surface. Place 2 tbsp (25 mL) of filling in centre of wrap. Brush all edges with beaten egg. Fold one long edge of wrap over filling; press lightly. Fold other long edge over to make a narrow bundle; press lightly. Press ends together to seal. Repeat with remaining filling and wraps.

In large skillet, heat the 1/2 cup (125 mL) of oil over medium-high heat. Fry 4 lumpia at a time until golden, turning occasionally, about 2 minutes. Drain on paper towels. Repeat with remaining lumpia. Serve immediately with dipping sauce.

Nutritional Information:

1 Lumpia

PROTEIN: 5 grams

FAT: 6 grams

CARBOHYDRATE: 15 grams

CALORIES: 132

FIBRE: 1 gram

SODIUM: 365 mg

– Printed with permission from Foodland Ontario