How To Make Lumpia (Filipino Eggrolls) Recipe

How To Make Lumpia (Filipino Eggrolls) Recipe


For the filling:

  • 1 tablespoon canola oil
  • 1 lb ground pork* (can use ground turkey)
  • 1 cup onions, diced
  • 1 cup carrots, peeled and diced
  • 1 cup green beans, sliced thinly on a diagonal
  • 3/4 cup cabbage, sliced small
  • 3 garlic cloves, smashed and minced
  • 1/4 cup fish sauce (can substitute soy sauce)
  • salt and pepper
For the rolling of the lumpia:
  • Parchment or wax paper
  • 12 square lumpia wrappers (see tips for separating lumpia and keeping lumpia wrappers, above)
  • 1 egg, beaten
  • Pork mixture, recipe above

INSTRUCTIONS:

  1. Heat oil in a large skillet over medium-high heat, and add onions and garlic. Cook until translucent and fragrant, about 3 minutes. Add ground pork, breaking up and cooking until no longer pink. Add the green beans, cook for 1-2 minutes. Add carrots, cook 1-2 minutes longer. Add cabbage and cook until slightly softened. Add fish sauce and stir to combine. Salt and pepper to taste. 
  2. (The key here is to not overcook the vegetables, as they will continue to cook later when frying the eggrolls. Instead, you want them just slightly cooked, so that they are bright but not too tender.)
  3. Transfer pork mixture to a colander and let excess fat and moisture drain. Let cool completely. (I’m not sure what happens if you attempt to roll lumpia with warm filling, but I’m guessing the wrappers get soggy and fall apart. Just don’t do it.) Filling can be made even further in advance — I made my filling the night before, let cool and then stored in the refrigerator until ready to roll the lumpia the following morning. 

For the rolling of the lumpia:

  1. On a large piece of parchment paper, position the lumpia wrapper so that it is a diamond facing you, with a pointed edge toward you. Scoop about 1/2 cup (I used slightly less than 1/2 cup, about 3/8 cup) of the pork mixture to form a rectangular mound just below the middle of the wrapper. 
  2. Pull the bottom edge of the wrapper over the filling, and gently tighten the wrapper around the filling. Fold the right and left edges over so that they touch in the middle and the wrapper now resembles an open envelope. Roll the entire lumpia over so that there is about a 1-inch seam exposed, then brush and seal with egg. You can also brush the outside seam with more egg. 
  3. Place seam side down on a baking sheet lined with parchment paper. Repeat with remaining wrappers until the pork mixture is gone. Should make about 12. 
  4. (You can store these in the refrigerator for a few days until ready to roll, or even store them in the freezer for several months. Just be sure to thaw completely before frying.)

For the frying of the lumpia:

  1. Heat 3-4 tablespoons of canola oil in a small skillet over high heat. When the oil is very hot, working in batches, place 3-4 eggrolls (do not overcrowd) in the skillet, seam side down, and fry on all sides until golden brown. Transfer to a plate lined with paper towel, add more oil to pan if needed, and repeat frying process with remaining eggrolls.
  2. Serve immediately with lumpia sauce (recipe below). To reheat, place in a toaster oven at 350 F for 3-5 minutes until hot and crispy. Every oven is different, so just be sure to watch carefully.

For the lumpia sauce:

  1. Combine 1 tablespoon soy sauce, 1-2 tablespoon vinegar, 1-2 smashed garlic cloves, and ground pepper into a small bowl. 
  2. Adjust to your tastes.

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