Pork And Shrimp Lumpia Recipes

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.

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 SHANGHAI RECIPE (FILIPINO FRIED SPRING ROLLS)

Steps:

• Combine all seasoning ingredients in a bowl. Stir until sugar and salt is dissolved.
• In a large bowl, combine shrimp, pork, egg, garlic, onion, garlic, egg, Chinese celery, and carrots. Pour seasoning and mix all together by hand until well combined. Fry 1 tbsp of the mixture in hot oil. Taste and adjust salt/pepper accordingly.
• Spoon about 1 heaping tablespoon of the lumpia mixture and place it on the spring roll wrapper. Gently but tightly wrap then seal with an egg wash or water (see video). Repeat 50 times!
• Heat oil in a deep skillet or fryer. Fry 1 piece of lumpia to test out temperature. If it browns too quickly, lower heat to medium. If it doesn't sizzle then it's not hot enough. Fry the spring rolls in batches (DO NOT OVERCROWD) turning once or twice until golden brown and crispy.
• Transfer to a cooling rack to keep it crispy. Eat it on its own or serve with sweet chili 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.

PORK AND SHRIMP LUMPIA

Steps:

• In a large bowl, stir together pork, shrimp, green onion, carrot, parsley, sesame oil, salt, garlic powder, and pepper. Cover and refrigerate for 30 minutes.
• Place 1 tablespoon pork mixture just below center of lumpia wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.) Fold bottom of wrapper over filling. Brush remaining wrapper edges with beaten egg. Fold sides toward center over filling. Roll up lumpia tightly, pressing edge at end to seal. Repeat with remaining pork mixture and wrappers.
• In a large skillet, pour oil to a depth of 1 inch. Heat over medium heat until a deep-fry thermometer registers 350°. Fry lumpia, a few at a time until golden brown, approximately 5 minutes, turning occasionally. Drain on paper towels. Serve immediately with sweet and sour sauce, if desired.