1 Tbsp rice bran oil
1 lb ground pork
3 cloves garlic
finely minced
2 each large shallots
1 each medium carrot
3 each scallions
thinly sliced
1/2 cup thinly sliced green cabbage
1 tsp Kosher salt
1 tsp ground black pepper
1 Tbsp soy sauce
1 each egg
1 package lumpia wrappers
1 cup rice bran oil for frying
3/4 cup sugar
1/4 cup rice vinegar
1/4 cup water
5 cloves garlic
1 tsp chili flakes
1 tsp Sriracha
1 Tbsp cornstarch
1 Tbsp cold water
For the Lumpia
Heat 1 Tbsp of rice brain oil in a large skillet over high heat. Add pork and saute until just cooked through, breaking up into small pieces with a wooden spoon. Remove pork from pan and set aside. Drain excess fat from pan, leaving 2 – 3 Tbsp. Add all of the vegetables and season with salt and pepper. Remove from heat, stir in soy sauce and adjust seasoning to taste. Stir in egg, and set aside until to cool.
Place three heaping tablespoons of the filling diagonally near one corner of each wrapper, leaving a 1 ½ inch space at both ends. Tuck in both sides, and roll tightly. Moisten the other corner of the wrapper with water to seal the edge. Cover the rolls with plastic wrap while working to prevent drying out.
Heat ¼ inch of rice brain oil in a wide pan over medium heat. Fry lumpia for 1 to 2 minutes per side, until golden brown all over. Drain on paper towels. Serve immediately with sauce on the side.
For the Sauce
Mix sugar, rice vinegar, and water in a small sauce pot over medium-high heat. When the mixtures starts to boil, add the garlic and chili flakes. Reduce to a simmer and cook for another couple of minutes. Add the Sriracha.
In a separate small bowl, mix the cornstarch and cold water. While the sauce is simmering, add the cornstarch mixture and salt to taste. Continue cooking while constantly stirring, until the mixture reaches desired thickness, about 3-5 minutes.