Filipino Lumpia Recipe


Filipino Lumpia Recipe


INGREDIENTS:
  • 1 lb ground pork, cooked and crumbled
  • 1 can water chestnuts, chopped
  • 1 can sliced mushrooms, chopped
  • 1 can large shrimp, chopped
  • 1/2 cup green onions, chopped
  • 1/3 cup sweet yellow onion, chopped
  • 2 cloves fresh garlic, pressed
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 1/4 tsp pepper
  • 1 tsp soy sauce
  • 2 eggs beaten
  • Lumpia wrappers or spring roll wrappers 
  • 2 cups oil for frying, I used refined coconut oil. It is flavorless and unscented.

INSTRUCTIONS:

  1. Combine all ingredients except for the eggs in a bowl, and mix with your hands. (this way it is with love, I’m told!) After its all mixed, cover it and let it sit in the fridge for about an hour before wrapping. (Side note: I was in the middle of making these for dinner, when I had to leave the house unexpectedly. My mixture actually sat in the fridge for 24 hours, until dinner the following night. I have no idea if that made a difference, but I wanted to note it here.)
  2. Open the lumpia wrappers and cut in half to form rectangular strips or in quarters to make bite size rolls. The lumpia wrappers are larger than most eggroll or spring roll wrappers. If you are using spring roll wrappers, you can cut them in half or leave them the bigger size. I played with the wrappers as I was making these and tried several different sizes. The ones I thought tasted the most like I remembered, were the long rectangular strips left open on the end. The ends were a bit crunchy and we all liked that. My favorites were the smaller, almost bite size ones though. 
  3. Carefully peel the wrappers apart and place about a tablespoon of filling on each one. Roll them according to your preference and then dip your finger in the beaten egg and seal the edges. Set the rolls aside until ready to cook. I found it was easiest to roll them all in an assembly line and then cook them in batches.
  4. In a small sauce pan, heat the oil over medium high. I had 1-2 inches of oil in the bottom of the pan. (I was not actually deep-frying the rolls.) Once the oil is hot, use tongs to place a few rolls in the oil at a time. Let cook for about a minute on one side and then turn to cook the other. If the oil covers them completely, just turn as needed to make sure they are cooking evenly. When they are lightly golden brown, remove from the oil and place on a paper towel covered plate. Serve with dipping sauces of your choice. Enjoy!

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