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- 6 years 1 month ago
- Posts: 931
- Account Disabled
ever had this filipino spring rolls good stuff
Lumpia
Lumpia is a Filipino style egg roll. We had a friend who used to make KILLER lumpia for bbq's back in Hawaii, but since she's going all Marie Barone on me and slacking on getting me the recipe, I had to resort to the Internet. I found this [1] recipe on AllRecipes.com and tweaked it a little bit.
1 tablespoon sesame oil
1 pound 93% lean ground beef
1 heaping tsp crushed garlic
3/4 cup chopped onion
1/2 cup finely grated carrots
1/2 cup thinly sliced napa cabbage
1 heaping teaspoon ground black pepper
1 teaspoon salt
dash garlic salt
1 teaspoon soy sauce
30 lumpia wrappers
buncha canola oil for frying
Heat 1 tbs sesame oil in a large skillet over med high heat. Brown hamburger. Make sure you break it up into small pieces.
No chunky meat.
Remove the meat from pan. If you use 93% lean hamburger meat, you shouldn't have to drain the pan. Add garlic and onions and cook for about 2 minutes. Stir in the cooked meat, carrots, and cabbage. Season with pepper, salt, garlic salt, and soy sauce. Stir just long enough to unclump your grated carrot then remove from heat. Set aside to cool.
You should be able to find lumpia wrappers in the frozen section of your grocery store. Probably near where they keep the pot stickers, gyoza, egg rolls, etc... You REALLY want the individually separated kind. Rolling lumpia is very much like rolling burritos.
You can keep them in your fridge. They have to be thawed before you use them.
Peel off the paper CAREFULLY.
Put about a tablespoon and a half of your filling near one end of the wrapper.
Make sure you leave space on either side.
Fold over the edge and squeeze the filling into a thin tube.
Ignore the Christmas themed plastic wrap on my counter.
fold each side of the wrapper in.
Then roll, roll, roll...just make sure you keep it very tight. Wet the end of the wrapper to seal.
you'll want to roll them all before you start frying, as they cook VERY quickly. Cover them with plastic wrap as you go, so they don't dry out. Heat a heavy skillet over medium heat with canola oil to 1/2 inch depth. Use your tongs and slide 3 or 4 lumpia into the oil. Fry for 1 to 2 minutes, until all sides are golden brown. Drain on paper towels over a cookie cooling rack.
you can also make dessert lumpia. Cut a peeled banana in half, then quarter the halves. Put a quarter in a lumpia wrapper. Add lots of butter, sprinkle some sugar then cinnamon. Roll and fry like the others. Just keep them separate or you'll never know what you're gonna bite into.
I forgot to take a picture of the dipping sauce. We like to use Jafran Sweet Chili Sauce but I forgot to buy it. So I just made our gyoza dipping sauce with sesame oil, soy sauce, rice vinegar, minced garlic, minced ginger and chili garlic sauce.Are you sure you want to delete this post? Yes | No 
- 6 years 1 month ago
- Posts: 911
frito23 wrote:actually I prefer the pork ones myself. also I would prefer a maganda pini to cook them for me
Um, me too?? (I think..what IS that?) and can they throw in some "pan de sol"(sp?)--- I just love those yummy little rolls....but none of those fried embryos or fried pigeon beaks, please...
.Are you sure you want to delete this post? Yes | No - 6 years 1 month ago
- Posts: 5947
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outfit wrote:frito23 wrote:actually I prefer the pork ones myself. also I would prefer a maganda pini to cook them for me
Um, me too?? (I think..what IS that?) and can they throw in some "pan de sol"(sp?)--- I just love those yummy little rolls....but none of those fried embryos or fried pigeon beaks, please...
uhhhhhhhhhhhhhhhhhhhhh my tagalog is poor. so i think he means uuhhhhhhhh a beautiful waitress?
oh yeah and "pan de sal". thats how ya spell it. and then there's balut and fried pigeon beaks? never had those.
btw yknow if u want an ice cream sandwich from those cart-pushing street vendors...they use real bread.Are you sure you want to delete this post? Yes | No
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