Filipino Lubia Recipe

Step 1: Prepare the Filling

• Place 2 lbs ground pork in a large bowl.
• Peel and roughly chop 2 medium carrots, 2 ribs celery, half a medium red onion.
• Peel 5 garlic cloves and a small 1-inch piece of ginger.
• Cut 1/8 head of cabbage into chunks.
• Place all vegetables and aromatics into a food processor and pulse to roughly mince.
• Transfer minced vegetables into the bowl with ground pork.

Step 2: Season the Filling

• Add 1/4 to 1/2 teaspoon MSG or bouillon (optional).
• Add 2 large eggs.
• Add 1 teaspoon granulated sugar.
• Add 2 teaspoons coarse salt.
• Add 1.5 teaspoons ground pepper.
• Add 3 tablespoons Filipino soy sauce (toyo) or substitute with dark soy sauce or regular soy sauce.
• Mix thoroughly until well combined.
• Fry a small piece of the mixture to taste and adjust seasoning if needed.

Step 3: Prepare Wrappers and Egg Wash

• Separate Lubia wrappers one by one (about 30 wrappers).
• Optionally cut wrappers in half diagonally to stretch the number.
• Fill a pastry bag or a ziplock bag with the filling and cut a 3/4 to 1-inch hole at the tip.
• Whisk 1 large egg with 1 tablespoon water to make an egg wash.

Step 4: Assemble the Lubia

• Place one wrapper with a corner facing you.
• Pipe 4 to 5 inches of filling about 2 to 3 inches from the corner.
• Fold the corner over the filling.
• Fold in each side tightly.
• Roll forward, stopping 2 to 3 inches before the end.
• Brush egg wash on the top corner to seal.
• Finish rolling and place on a parchment-lined tray.
• Repeat until all filling is used (about 50 lubia).

Step 5: Fry the Lubia

• Heat neutral oil (and optional pork lard) in a large 4 to 5 quart pot to 350°F.
• Fry 6 to 7 lubia at a time, maintaining oil temperature around 325°F.
• Fry for about 4.5 to 5 minutes until golden brown and internal temperature reaches 145°F.
• Drain on a rack or paper towels.

Step 6: Make the Sweet Chili Dipping Sauce

• Grate 1/2 medium carrot (about 1/4 cup), 2 tablespoons fresh turnip, and 2 garlic cloves into a small pot.
• Add 1/2 cup white vinegar, 3/4 cup water, 3/4 cup sugar, 1 teaspoon red pepper flakes, and 2 to 3 tablespoons chili paste (sambal).
• Bring to a boil over high heat until sugar dissolves.
• Mix 1 tablespoon cornstarch with 1 tablespoon water in a separate bowl.
• Stir cornstarch slurry into the pot and cook until thickened.
• Chill before serving.

Step 7: Serve

• Plate lubia stacked high.
• Serve with homemade sweet chili sauce or banana ketchup (sweet or spicy).

Enjoy these flavorful and addictive Filipino lubia with the perfect dipping sauce!