Lumpia Filipino Shrimp And Pork Egg Rolls Recipes

LUMPIA - FILIPINO SHRIMP AND PORK EGG ROLLS

Steps:

• Mix the ground pork, shrimp, onion, carrots, green onions, soy sauce, salt, pepper, and MSG in a bowl until well combined.
• Pull a wrapper off the stack, and cover the remaining wrappers with a damp cloth. Place the wrapper on a work surface. Place a thin line, about the width of your little finger, across one side of the wrapper, 1/2 inch from the edge of the wrapper. Roll the wrapper tightly around the filling, and seal the edges with egg white. Repeat making rolls with the remaining wrappers and filling, and cut the rolls into thirds.
• Heat the oil in a heavy pan or deep fryer to 375 degrees F (190 degrees C). Deep-fry 3 or 4 lumpia at a time, turning once, until the rolls float and turn golden brown, about 3 minutes. Serve hot.

LUMPIA

Steps:

• In a food processor, chop the garlic as small as possible. Add the green onion and yellow onion and pulse to a similar size as the garlic. Add and pulse the shiitake mushroom caps and water chestnuts until all are a similar size. Add the shrimp and pulse until the shrimp are a coarse hamburger grind. Add the ground pork, soy sauce, fish sauce, brown sugar and pepper and mix all thoroughly. Transfer to a bowl, then cover with plastic wrap and refrigerate for 30 minutes.
• Preheat 1 inch frying oil to 350 to 360 degrees F in a heavy-bottomed pot.
• Carefully peel one wrapper off the stack. Orient the wrapper square to the edge of the counter, not diagonal. Scoop about a heaping tablespoon (approximately 1 ounce) of the filling and spread it about an inch from the edge closest to you and about 1/2 inch from each side. Brush all of the edges with the egg wash. Fold the edges in on the sides and begin rolling the bottom of the wrapper to the top, making a tight rope. Make sure when you finish rolling that the egg wash has sealed the roll. Place the lumpia seam-side down on a plate while you make the remaining lumpia. (This amount of filling should make approximately 30 rolls. (These could be made smaller for appetizers.)
• Fry in batches until golden brown and cooked through, about 3 minutes. Remove to drain on a rack or paper towels. Serve hot with sweet chile sauce mixed with vinegar to taste.

VEGETABLE AND SHRIMP LUMPIA RECIPE BY TASTY

Steps:

• Make the sweet chili sauce: In a small pot over medium heat, mix together ½ cup (120 ml) of water, the garlic, Fresno chilies, sugar, rice vinegar, and salt. Bring to a boil, then reduce the heat to low and simmer for 2 minutes.
• In a small bowl, whisk together the cornstarch and remaining tablespoon of water.
• Whisk the cornstarch slurry into the sauce until fully incorporated. Continue to simmer for 1 minute, or until the mixture has thickened. Remove from the heat and let cool.
• Make the lumpia: Julienne the carrots. Cut the green beans on the diagonal.
• In a large skillet, heat the vegetable oil over medium-high heat. Add the onion and cook for 3 minutes or until slightly tender.
• Add the garlic and ginger, and continue cooking for 2 minutes more, until fragrant.
• Add the carrots and green beans, and toss to combine. Add the shrimp, fish sauce, salt, pepper, and rice vinegar, and cook for 2 minutes or until shrimp is pink.
• Add the bean sprouts, toss to incorporate, and remove the pan from the heat.
• Lay out a lumpia wrapper in a diamond shape and spoon 2 tablespoons of filling onto the bottom of the wrapper, leaving about 1½ inches (4 cm) of space from the bottom point.
• Fold the bottom point over the filling, then fold in the edges to create an envelope shape. Roll the wrapper toward the top point. Brush the top point with egg wash and finish the roll to seal the end. Repeat with the remaining wrappers and filling.
• In a large, deep skillet, heat 1 inch (2.5 cm) of canola oil to 300°F (150°C).
• Carefully add 4-5 lumpia at a time to the hot oil. Fry on each side for 1-2 minutes, or until golden brown. Note: If the lumpia are cooking too quickly or burning, reduce the heat. Remove the lumpia from the oil and drain on a wire rack or paper towels.
• Garnish with cilantro and serve with the sweet chili sauce.
• Enjoy!

LUMPIA (FILIPINO EGG ROLL)

Steps:

• Brown beef and pork, until almost completely cooked. Drain fat. Cool and process in food processor or chop up into fine pieces (like Taco Bell taco meat or a little coarser) with fork.
• Combine meats, vegetables, egg, sauces, pepper in a large bowl. Cover and refrigerate for 30 minutes to 1 hour for flavors to set inches I like to prepare my filling the day before so it can marinate all night.
• Prepare wrapper (by separating) and place on a separate plate. Place 1 to 2 T of filling in the center of the wrapper.
• Fold left edge over all the way, then bring down top and bottom, then roll the rest of the way to the right, making a roll. hard to explain without a picture, but you'll figure it out -- looks like an egg roll when done, only thinner and longer. Seal with with flour and water mixture.
• After you have assembled all the lumpia, heat your oil (I use the deep fryer) to 375 degrees. Cook until golden brown, turning often, approximately 3 minutes. Drain on paper towels.
• Serve with sweet and sour sauce.
• Note: the wrapper packages usually have instructions for rolling the wrap. Times vary by experience and methods used.

TRADITIONAL FILIPINO LUMPIA

Steps:

• Place a wok or large skillet over high heat, and pour in 1 tablespoon vegetable oil. Cook pork, stirring frequently, until no pink is showing. Remove pork from pan and set aside. Drain grease from pan, leaving a thin coating. Cook garlic and onion in the same pan for 2 minutes. Stir in the cooked pork, carrots, green onions, and cabbage. Season with pepper, salt, garlic powder, and soy sauce. Remove from heat, and set aside until cool enough to handle.
• Place three heaping tablespoons of the filling diagonally near one corner of each wrapper, leaving a 1 1/2 inch space at both ends. Fold the side along the length of the filling over the filling, tuck in both ends, and roll neatly. Keep the roll tight as you assemble. Moisten the other side of the wrapper with water to seal the edge. Cover the rolls with plastic wrap to retain moisture.
• Heat a heavy skillet over medium heat, add oil to 1/2 inch depth, and heat for 5 minutes. Slide 3 or 4 lumpia into the oil. Fry the rolls for 1 to 2 minutes, until all sides are golden brown. Drain on paper towels. Serve immediately.

FILIPINO LUMPIA (DEEP-FRIED PORK SPRING ROLLS)

Steps:

• In a medium bowl, combine the pork with the onion, carrot, garlic, salt, and pepper and mix with your hands until evenly combined. Position 1 spring roll wrapper in front of you like a diamond (so that a point is facing you), and place 1 tablespoon of filling on the diamond's bottom half. Lift the point nearest you and wrap it around the filling. Fold the left and right corners in toward the center, brush the top tip with some of the beaten egg, and continue rolling into a tight cylinder. Transfer to a parchment paper-lined baking sheet and repeat with the remaining wrappers and filling.
• Make the dipping sauce: In a small jar, combine the vinegar, soy sauce, sugar, peppercorns, garlic, and chiles. Shake to mix.
• Pour oil to a depth of 2 inches in a 6-quart Dutch oven, attach a deep-fry thermometer to the side of the pan, and heat to 350°. Working in batches, add the spring rolls to the oil and fry until golden brown and the filling is cooked, about 8 minutes. Using a slotted spoon, transfer the lumpia to paper towels to drain. Season with salt and serve while hot with the garlic-chile vinegar sauce.

LUMPIA - FILIPINO SHRIMP AND PORK EGG ROLLS

Steps:

• Mix the ground pork, shrimp, onion, carrots, green onions, soy sauce, salt, pepper, and MSG in a bowl until well combined.
• Pull a wrapper off the stack, and cover the remaining wrappers with a damp cloth. Place the wrapper on a work surface. Place a thin line, about the width of your little finger, across one side of the wrapper, 1/2 inch from the edge of the wrapper. Roll the wrapper tightly around the filling, and seal the edges with egg white. Repeat making rolls with the remaining wrappers and filling, and cut the rolls into thirds.
• Heat the oil in a heavy pan or deep fryer to 375 degrees F (190 degrees C). Deep-fry 3 or 4 lumpia at a time, turning once, until the rolls float and turn golden brown, about 3 minutes. Serve hot.