Lumpianada Lumpia Empanada Recipes

LUMPIANADA (LUMPIA + EMPANADA) RECIPE

Steps:

• In a large pan, pour-in and heat oil over medium heat.
• Add-in the chopped onions and minced garlic. Saute for 1 to 2 minutes until soft and aromatic.
• Add-in the ground beef, soy sauce, oyster sauce, sugar, and season with salt and pepper as needed. Stir well and cook until beef is lightly browned.
• Add-in the diced carrots, diced potatoes and pour-in water. Cover and simmer while stirring occasionally over low heat until liquid has evaporated.
• Transfer to another container and set aside to let it cool.
• In a flat and clean workspace, place the lumpia wrappers.
• Scoop a part of the meat mixture (2 tbsp) and place at the bottom center part of the wrapper. Add-in sliced hard-boiled eggs and cheese strips. Fold the wrapper sides into the filling and then roll upwards to form a log-shape. Repeat the step for the rest of the ingredients.
• In the same cooking pan, add-in the lumpianada rolls. Cook until the wrapper is golden brown.
• Transfer to a serving plate or serving tray. Serve and enjoy!

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.