Have you ever had lumpia? Have you even heard of lumpia? It's a delicious Filipino pastry much like a spring roll. Its lovely taste and (relatively) easy prep has made it one of the staples in Filipino cooking. And now, thanks to reader jennifer76, you can make it in your own home! To check out a delicious lumpia recipe (complete with pictures), read more
Recipe submitted by jennifer76
Lumpia is a Filipino style egg roll. We had a friend who used to make KILLER lumpia for bbq's back in Hawaii, but since she's going all Marie Barone on me and slacking on getting me the recipe, I had to resort to the Internet. I found this recipe on AllRecipes.com and tweaked it a little bit.
♥ 1 tablespoon sesame oil
♥ 1 pound 93% lean ground beef
♥ 1 heaping tsp crushed garlic
♥ 3/4 cup chopped onion
♥ 1/2 cup finely grated carrots
♥ 1/2 cup thinly sliced napa cabbage
♥ 1 heaping teaspoon ground black pepper
♥ 1 teaspoon salt
♥ dash garlic salt
♥ 1 teaspoon soy sauce
♥ 30 lumpia wrappers
♥ buncha canola oil for frying
In case you're not familiar with napa cabbage...
Chop up your veggies.
Heat 1 tbs sesame oil in a large skillet over med high heat. Brown hamburger. Make sure you break it up into small pieces.
Remove the meat from pan. If you use 93% lean hamburger meat, you shouldn't have to drain the pan. Add garlic and onions and cook for about 2 minutes. Stir in the cooked meat, carrots, and cabbage. Season with pepper, salt, garlic salt, and soy sauce. Stir just long enough to unclump your grated carrot then remove from heat. Set aside to cool.
You should be able to find lumpia wrappers in the frozen section of your grocery store. Probably near where they keep the pot stickers, gyoza, egg rolls, etc... You REALLY want the individually separated kind. Rolling lumpia is very much like rolling burritos.
You can keep them in your fridge. They have to be thawed before you use them.
Put about a tablespoon and a half of your filling near one end of the wrapper.
Fold over the edge and squeeze the filling into a thin tube.
Fold each side of the wrapper in.
Then roll, roll, roll...just make sure you keep it very tight. Wet the end of the wrapper to seal.
You'll want to roll them all before you start frying, as they cook VERY quickly. Cover them with plastic wrap as you go, so they don't dry out. Heat a heavy skillet over medium heat with canola oil to 1/2 inch depth. Use your tongs and slide 3 or 4 lumpia into the oil. Fry for 1 to 2 minutes, until all sides are golden brown. Drain on paper towels over a cookie cooling rack.
Just for y'all, I worked on my presentation this time. Of course, the fam just got theirs dumped on a plate.
You can also make dessert lumpia. Cut a peeled banana in half, then quarter the halves. Put a quarter in a lumpia wrapper. Add lots of butter, sprinkle some sugar then cinnamon. Roll and fry like the others. Just keep them separate or you'll never know what you're gonna bite into.
I forgot to take a picture of the dipping sauce. We like to use Jafran Sweet Chili Sauce but I forgot to buy it. So I just made our gyoza dipping sauce with sesame oil, soy sauce, rice vinegar, minced garlic, minced ginger and chili garlic sauce.