“Lumpia are pastries of Chinese origin similar to fresh popiah or fried spring rolls popular in Southeast Asia. The term lumpia derives from Hokkien lunpia, which is an alternate term for popiah.” – wikipedia
1-2 lb pork shoulder or Boston butt roast
1 tbsp liquid smoke
2-3 tsp Hawaiian sea salt or any sort of salt and pepper rub
1 whole green bell pepper, chopped
1 whole onion, chopped
3 green onions, sliced into small slivers
3 tsp chili pepper for added flavoring
Lumpia wrappers (found in any grocery store aisle)
1 whole egg, beaten
vegetable oil to fry the spring rolls
About 5 min prep time, 9 hours slow cooker time, about 15 min final cook time.
Wash and pat dry the pork roast and place on a cutting board. Pierce all over with a fork and pour the liquid smoke evenly over the roast and sprinkle/rub all over with the sea salt/salt pepper rub.
Place the pork roast into the Aroma Professional Rice Cooker and press slow cook button and set the timer for 9 hours.
While the pork is slow cooking, sauté over medium heat diced onions for approximately 5 minutes or until golden brown. Add in green onion and chili pepper. Mix together for no more than 2 minutes so that the green onion still maintains a slight crunch. Remove from heat and let it cool down.
Check at 8 hours to see if the kalua pork is done. The rice cooker will automatically go to keep warm after it is done so be careful!
When the pork is done, shred with a fork and mix it around in the juice. Mix the kalua pork and the vegetable mixture together.
Use about 3 tablespoons worth of filling to create a spring roll. Follow the instructions on the package and seal the spring roll with the egg-wash.
Deep fry in a pan or deep fryer and serve warm with rice or by itself!
Over to You
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