Friday, November 6, 2015
Lumpia is a Filipino appetizer, very similar to an egg roll, the wrapper is different and not
as thick as an egg roll.
I believe the ingredients are very similar though, you can really put what you like in it, or whatever you have on hand.
Like I did, I thought I had carrots at home when I went to make these but I did not, but what I did have on hand was a gorgeous head of purple cabbage. So I used that.
These are a snap to make, the most tedious part is gently peeling the Lumpia wraps apart.
I watched a couple YouTube videos and read a couple blogs on how to make Lumpia, different techniques and ingredients.
Some people do not cook the ingredients before frying, but I did just to be on the safe side.
Also you can wrap these and store in the freezer uncooked for up to two months.
I fried mine we ate a few and I froze the rest for another day. My batch made about 25.
What you will need is:
Lumpia Wrappers, the best ones you will find in the Asian store in the frozen food area (mine came 50 to a bx.)
Pork, 3 large links (each the size of a brat)
1 Cup Onion, finely chopped
1 Cup Cabbage, thinly sliced
1 Cup Carrots, julienned
5 garlic Cloves, chopped
1/4 Teaspoon Salt
1/4 Teaspoon Pepper
1 Package of Chicken Seasoning, from a Ramen package
How to make them:
My pork came frozen in a casing, so defrost and remove meat from casing.
Cook pork on cooktop and add the rest of the ingredients.
Carefully peel away one Lumpia wrap at a time.
Lay out approximately one Tablespoon of filling close to the edge of the wrapper
Roll the wrapper over the meat a couple times now fold in the right then the left side and continue to roll until the very edge, using water or egg seal it shut.
Place roll into hot oil on stove top frying each side about 3 minutes total, medium heat should do.
Once done carefully remove Lumpia roll and lay out on a paper towel to drain any excess oil.
Banana Sauce is a popular dipping sauce for this.
And I see why it's dang good!!
Hope you try it out & enjoy it!