Kimchi Lumpia

When you own a kimchi business, you are always thinking, "could I put kimchi in that?". I did that recently with Lumpia and I could not be happier with the results. I would like to proclaim that lumpia is the best egg roll in the land slightly edging out the Vietnamese egg rolls that I also love! Traditionally, you include chopped cabbage in the mix, but I decided to replace cabbage with kimchi and you guys, it's truly amazing! Whether you make it with cabbage or kimchi, these are just amazing And I've also stumbled upon the best dipping sauce which is just 50/50 chili oil or chili crisp mixed with Mae Ploy's sweet chili sauce! Enjoy!  

Kimchi Lumpia 

Ingredients

Throw everything after the lumpia wrappers into a mixing bowl. If you have gloves, put one one and mix it up thoroughly with your gloved hand. If not gloves, you can use a spoon or rubber spatula to mix everything up. 

Set up a station to wrap lumpia. Place a lumpia wrapper in front of you at an angle so that you are looking at it as a diamond shape. Take a heaping tablespoon of the mix towards the lower 1/3rd of the wrap. Fold the bottom triangle over the mix, start rolling them up, fold in the sides (like a burrito), and moisten the top triangle with water so that you can seal the wrap. Place all of the wraps onto a plate to be fried (or you can freeze them). 

You can either deep fry or pan fry the lumpia. If deep frying, get to temperature of 350 and deep fry til the wrappers are a golden brown (3 to 5 minutes). If pan-frying heat oil over medium-high heat. Gently place lumpia into oil and heat til golden brown on all sides (4 to 6 minutes). Place lumpia on a paper towel. Make dipping sauce. Enjoy! If you have friends over, be warned that they will eat every single one and could potentially ruin their appetite for dinner!