How to cook "faux"lipino© lumpia
First, make your dipping sauce: the longer it sits, the better it tastes. Place 1/2 c white vinegar, 3 halved garlic cloves, and 1/2 tsp black pepper in a bowl. Cover, shake, let sit.
I decided to Snapguide this a bit into the process, so bear with me. And use your supremo imagination. Crumble & fry the turkey until no pink remains. Place in a bowl ...
Which you've already placed your diced, sliced, etc - kale, corn, & peppers. (See? Imagination is key here). Stir to combine.
Slice your cabbage. Yes, it's work. But leaving it whole would make the biggest lumpia ever ... It would probably never heat through. And who's mouth is that big anyway? Moving on ...
Add 2 tbsp oil to your turkey pan (why make extra dishes??) and cook garlic, green, and Vidalia onion for about 3 minutes over med heat. When the aroma starts to sweat out ...
Add cabbage, cook for about 3 more mins, then toss in remaining contents of the bowl. Continue cooking, stirring often, for ten minutes or so - you want your veggies be nice & tender.
Just before removing from heat, add 1/4 c soy sauce, sea salt & pepper to taste. I also add 1/2 tsp red pepper flakes - totally optional.
Scoop a couple tbsp filling into your expertly made wrappers (see my lumpia wrapper Snapguide). Roll them like a burrito, tucking all that delicious filling inside.
Wet your fingers with water to seal the wrappers shut, then place seam side down on a cookie cooling rack that you've placed on a cookie sheet. Just in case they burst, the sheet will catch the drips!
Bake in a 400* oven for 25 minutes. The wrappers crisp up very nicely! Serve with tangy vinegar dipping sauce. Enjoy!