AuthorBiteSizedExperience a flavor-packed journey with lumpia filled to the brim with spicy Bicol Express—a tantalizing combination of creamy coconut milk, fiery chilies, and savory pork. Each crispy bite delivers a perfect balance of heat and richness, creating an unforgettable culinary adventure that ignites the taste buds.
Heat a pan on medium-high heat and then pour-in the cooking oil. Sauté the garlic, onion, ginger and chilies until fragrant, a few minutes.
Add the pork and then continue cooking until browned, about 5 to 7 minutes. Stir in patis and bagoong alamang and stir, continue to cook for a few more minutes.
Pour the coconut cream in. Bring to a boil. Simmer for 40 minutes or until the pork is tender and is reduced. Add salt and ground black pepper to taste.
Place a spoonful of the Bicol express onto a lumpia wrapper and wrap, sealing the edges with water. Heat oil in a deep pot over medium-high heat then deep fry the rolls until golden, about 3-5 minutes.
Serve hot with a bowl of sinamak!
Ingredients
Directions
Heat a pan on medium-high heat and then pour-in the cooking oil. Sauté the garlic, onion, ginger and chilies until fragrant, a few minutes.
Add the pork and then continue cooking until browned, about 5 to 7 minutes. Stir in patis and bagoong alamang and stir, continue to cook for a few more minutes.
Pour the coconut cream in. Bring to a boil. Simmer for 40 minutes or until the pork is tender and is reduced. Add salt and ground black pepper to taste.
Place a spoonful of the Bicol express onto a lumpia wrapper and wrap, sealing the edges with water. Heat oil in a deep pot over medium-high heat then deep fry the rolls until golden, about 3-5 minutes.
Serve hot with a bowl of sinamak!
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