🌿 Ingredients

• 1.8 L PET Baguio Orchids Brand Vegetable Oil
• 1 kg singkamas (turnips/jicama)
• 500 g ground pork
• 2 tbsp soy sauce
• 2 tbsp oyster sauce
• 50 pcs lumpia wrapper
• 1 tbsp chicken powder

For the batter:

• 1 pc egg
• 1 tsp baking powder
• all-purpose flour
• 2 cups water
• salt
• white pepper
• 1 tbsp chicken powder

For the sauce:

• 2 cups water
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• ¼ cup tuba vinegar
• 20 g potato starch
• 10 g chopped garlic
• 10 g chopped red onion
• 2 pcs chopped sili labuyo
• 50 g brown sugar
• 1 tbsp chicken powder

📋 Procedure

Filling:

1. In a pan, sauté garlic and onion in Baguio Orchids Brand Vegetable Oil. Add ground pork and chopped singkamas. Cook about 5 minutes.
2. Add soy sauce, oyster sauce, chicken powder, salt, and pepper. Simmer until fully cooked. Cool slightly.
3. Place a lumpia wrapper on a clean surface, fill with the mixture, roll tightly, and set aside.

Batter:

1. Combine water, egg, baking powder, chicken powder, flour, salt, and white pepper. Mix until smooth and lump-free.

Cook:

1. Heat Baguio Orchids Brand Vegetable Oil in a deep pan until ready for frying.
2. Dip each roll into the batter, coating evenly.
3. Deep-fry until golden brown and crispy. Drain on paper towels.
4. Arrange on a serving plate. Garnish with fresh cilantro and serve with the dipping sauce.