LUMPIA

LUMPIA

 

This is another delicious dish that Leanne learned from Wendy.  It is a Filipino version of an egg roll.  We have started with a filling from Allrecipes.  We have included Wendy’s filling* as a footnote.

 

1 T                oil

1 lb               ground pork

2 cloves         garlic, chopped

½ c               chopped onion

½ c               minced carrots        

½ c               green onions, chopped        

½ c               thinly sliced green cabbage

1 t                ground black pepper

1 t                 salt

1 t                 garlic powder

1 t                 soy sauce

30                 lumpia wrappers (Menlo is preffered)

2 c                vegetable oil for frying

 

Place a wok or large skillet over high heat, and pour in 1 tablespoon 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.  Add garlic and onion and cook 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 3 heaping tablespoons for the filling diagonally near one corner of each wrapper, leaving a 1.5 inch space at each end.  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 preserve moisture.

 

Heat a heavy skillet over medium heat, add oil to ½-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 and serve immediately.  

 

Yield:  15 servings

 

* Wendy’s filling:

1 lb cooked ground beef, garlic salt, black pepper, 1 cup frozen mixed vegetables.

Tagged: Appetizer, Phillipines