LUMPIA (FILIPINO EGG ROLL)
Many years ago, when we lived in San Diego the first time, a friend of ours from the Philippines gave me her recipe for lumpia. When Evelyn made it, it would melt in your mouth. I've yet to master that experience with my lumpia, but it's coming along. This is the best recipe by far - and the only ones my family will eat. Enjoy!
Provided by Color Guard Mom
Categories Lunch/Snacks
Time 48m
Yield 20-30 rolls, 10-12 serving(s)
Number Of Ingredients 11
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
This is a traditional Filipino dish. It is the Filipino version of the egg rolls. It can be served as a side dish or as an appetizer.
Provided by LILQTPINAY23
Categories Appetizers and Snacks Wraps and Rolls
Time 1h10m
Yield 15
Number Of Ingredients 13
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.
Nutrition Facts : Calories 167.7 calories, Carbohydrate 11 g, Cholesterol 23.2 mg, Fat 10.5 g, Fiber 0.7 g, Protein 7 g, SaturatedFat 2.9 g, Sodium 287.8 mg, Sugar 0.7 g
LUMPIA
Lumpia is the Phillipino version of a Chinese egg roll. The skins used, though, are light and flaky instead of doughy. They are similar to a Vietnamese spring roll but more loaded with meat, and very skinny. They are addicting and easy to eat; you can make a bunch ahead and freeze them either before or after frying.
Provided by Jet Tila
Time 1h25m
Yield 30 rolls
Number Of Ingredients 16
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.
BEST LUMPIA (AUTHENTIC FILIPINO RECIPE)
Vegetables and meat, wrapped and then fried in the best lumpia recipe. Recipe is from my Filipino family
Provided by Kelly Bejelly @ A Girl Worth Saving
Categories Appetizer
Time 50m
Number Of Ingredients 9
Steps:
- In a skillet combined the ground beef, onion, and veggies and cook until the meat is well done.
- Add in the salt, pepper and oyster sauce and mix until well blended.
- Remove skillet from oven and set aside.
- Crack the egg into a small bowl and whisk. This is the "glue" that you will use to seal the wrapper.
- Peel the lumpia wrapper in to individual pieces and place one spoonful of filling into the wrapper and roll as the video shows.
- At this point I leave out what I want to cook immediately and place the rest in freezer safe bags for later. I will often take the balance and give them away as gifts.
- In a medium pan warm your cooking oil. When it's hot drop your lumpia in and fry until golden brown on one side and then flip. These serious brown up in 4 minuted or less.
- Repeat.
- Remove lumpia from the pan and drain on a piece of paper toweling.
- Enjoy!
Nutrition Facts : Calories 187 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 34 milligrams cholesterol, Fat 16 grams fat, Fiber 1 grams fiber, Protein 8 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 201 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
LUMPIA - FILIPINO SHRIMP AND PORK EGG ROLLS
The traditional Filipino egg roll is small in size, but big on taste. More shrimp can be added to your taste, or omitted altogether. They can also be frozen for later consumption. Serve with store-bought sweet and sour sauce or spring roll sauce (available in Asian grocery stores).
Provided by Elise
Categories Appetizers and Snacks Wraps and Rolls Egg Roll Recipes
Time 1h30m
Yield 75
Number Of Ingredients 12
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.
Nutrition Facts : Calories 43.1 calories, Carbohydrate 3.7 g, Cholesterol 7 mg, Fat 2.1 g, Fiber 0.2 g, Protein 2.1 g, SaturatedFat 0.5 g, Sodium 115.3 mg, Sugar 0.1 g
PHILIPPINE EGG ROLLS LUMPIA
A friend made these a few years ago and the sauce is outstanding with the stuffing in the Egg Rolls.
Provided by Timothy H.
Categories Lunch/Snacks
Time 55m
Yield 20-25 Rolls
Number Of Ingredients 24
Steps:
- To make wrappers, combine flour, water and salt to taste and mix thoroughly with a wire whisk to remove lumps. Batter should be about the consistency of crepe batter. Add a little water if it is too thick. If the batter thickens as it sits, you may have to add more water.
- Heat a 6-inch crepe pan and wipe out with lightly oiled wax paper. Pour on batter quickly to cover the bottom. Pour off excess. Allow to cook over low heat until the edges begin to curl and pull away from the sides of the pan. Remove and place on clean, dry surface. Repeat, oiling pan each time. Do not stack wrappers on top of each other until each has cooled.
- Before filling, cut off excess batter to make a perfect circle.
- To make filling, cook pork or beef in a large skillet until pinkness is gone. Drain off grease. Add shrimp, onions, water chestnuts, bamboo shoots, celery, garlic and carrot; cook until carrot is almost tender. Stir in remaining ingredients except the egg white and oil. Mix well. Cook until bean sprouts are limp.
- Pour mixture into strainer and cool, allowing as much liquid as possible to drain off before filling rolls. Use about 1 heaping teaspoon for each wrapper. Place filling near one side. Roll wrapper over filling a couple of times; fold in sides and roll up tightly. Seal flap with a little egg white.
- Deep fry in vegetable oil heated to about 375 degrees F until rolls are golden.
- Drain thoroughly on paper towels and serve with sauce.
Nutrition Facts : Calories 181.5, Fat 4, SaturatedFat 1.4, Cholesterol 21.2, Sodium 230.5, Carbohydrate 29.6, Fiber 1.8, Sugar 10.1, Protein 7.5
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