Lumpia Rolls Recipes

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.

Steps:

• Brown beef and pork in a large frying pan with a small amount of oil over medium heat. Drain, place in a large mixing bowl, and set aside. In the same pan, cook the carrots with a splash of soy sauce until tender. Add the bean sprouts, snap peas, mushrooms, and green onions, and a dash each of soy sauce, salt, garlic powder, and black pepper. Cook and stir for 5 minutes, or until vegetables are tender but still firm. Add to beef and pork, and toss to combine.
• Work with 5, or so, spring roll wrappers at one time, leaving the others covered with a damp cloth to prevent them from drying out. Lay the wrappers so that one corner is facing you. Place a small amount of filling mixture on the corner closest to you, and fold over. Fold the two outside corners inward, then continue rolling up as you would a burrito, leaving the top corner exposed. Brush a small amount of egg white on the top corner, finish rolling, and seal. Repeat with remaining filling and wrappers.
• Heat vegetable oil in deep-fryer or deep skillet to 375 degrees F (190 degrees C). Fry rolls for about 5 minutes, or until golden brown, then drain on paper towels.

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.

Steps:

• In a large bowl combine the pork, carrot, onion, water chestnut, bamboo shoots, garlic, ginger, soy sauce and pepper.
• Stir mixture until thoroughly combined-at this point you can cover and stick in the fridge over night.
• I lay out about 10 wrappers at a time, roll the meat mixture into cigar shapes about finger thickness-be reasonable-and the length of the wrapper.
• Roll, brush ends with beaten egg and finish the roll to seal.
• Place seam side down on a cookie sheet and repeat until done.
• Bake in a preheated 450 degree oven, turning once for around 20 minutes.
• They should be cooked through and the wrappers are golden brown.
• Serve hot.
• You can make these ahead of time and keep cooked lumpia in the fridge for up to 3 days, or frozen up to 4 weeks.
• To reheat (thaw if frozen) bake on baking sheet in a 450 oven for 10 minutes-turn rolls once.
• Dipping sauce----------------.
• In a 3 quart saucepan mix together the brown sugar, vinegar and soy sauce.
• Stir over high heat until sugar dissolves.
• Mix the cornstarch/water and add to the sugar mixture and stir until mixture boils.
• Remove from heat and stir in ginger.
• Makes 2/3 cup and you can double.

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.

Steps:

• Make the filling: Heat the oil in a medium pan over medium-high heat.
• Add the onion, garlic, ginger, and carrot. Cook for 4 minutes, or until the onion is slightly translucent.
• Add the ground pork and cook for about 6 minutes, or until cooked through.
• Add the water chestnuts, salt, pepper, and soy sauce. Stir for 2 minutes, then mix in the green onion and cilantro. Remove the pan from the heat and let cool.
• Heat about an inch (2 cm) of canola oil in a deep, medium frying pan until it reaches 300°F (150°C).
• Lay out one lumpia wrapper in a diamond shape and spoon 2 tablespoons of filling at the bottom of the wrapper, leaving about an inch and a half (3 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.
• Carefully place four to five lumpia at a time in the hot oil. Frying on each side for 1-2 minutes, or until golden brown. Note: If the lumpia are cooking too fast or burning, reduce the heat.
• Remove the lumpia from the oil and drain on a wire rack or paper towels.
• Sprinkle with a garnish of cilantro and serve with sweet chili dipping sauce. Optional: Cut lumpia in half.
• Enjoy!

Steps:

• Heat your wok and add the oil.
• Add onion, ginger, minced garlic and soften in wok.
• Add the Sambal and trassi and cook for a further 2 minutes.
• Add the vegetables, chicken and ketjap manis.
• Toss until vegetables are soft and "just" cooked.
• To make the Loempia's:.
• Spread out 2 spring roll sheets one on top of the other with the corners opposite from each other.
• Spoon in a generous amount of filling to the top center spring roll sheet.
• Fold in the top and bottom corners over the filling.
• Fold in the left and right corners making sure the filling is packed tight.
• Next fold in the second spring roll over the first in the opposite direction.
• Spread some beaten egg over the final folds to help them stick.
• Fry in hot oil for about 5 minutes, making sure both sides are browned equally.
• Serve with peanutsauce or just Ketjap manis and sambal.

Steps:

• Put the oil in a large skillet and turn the heat to medium. A minute later, add the garlic and shallots and cook, stirring occasionally, until fragrant, 15 to 30 seconds. Add the pork and cook, breaking up any lumps and stirring occasionally, until the meat loses its pinkness, about 3 minutes. Add the vegetables and cook, stirring occasionally, until softened, about 5 minutes. Add the salt, pepper, and wine and remove from the heat.
• Lay a lumpia wrapper flat on a work surface and place a piece of the lettuce on top. Line 2 heaping tablespoons of the stir-fry mixture on top of the lettuce. Fold in the sides and roll tightly, sealing the seam, if necessary, with a few drops of water spread with a brush or your fingertip. Serve with either or both of the sauces.

Steps:

• In a large bowl, combine pork, garlic, onion, carrot, celery, soy sauce, egg, salt and pepper. Carefully separate the wrappers. To prevent them from drying out as you work, keep a barely damp paper towel over the unused wrappers.
• Lay one wrapper on clean surface. Place 1 heaping tablespoon of the filling diagonally near one corner of the wrapper and gently push the filling into about 4-inch log, leaving a 1½ inch space at both ends. Fold the side nearest to you over the filling, then fold in both sides and roll neatly and tight. Moisten the other side of the wrapper with beaten egg white to seal the edge. Cover the rolls with plastic wrap to retain moisture. Repeat with remaining wrappers. At this point, lumpia can be frozen until ready to use.
• In a deep pan, add the oil to about 1-inch depth and heat to 350°F Make sure the oil is hot enough before adding the wrappers by testing the edge of one. If it sizzles and bubbles, then the oil is ready. Carefully slide the lumpia, a few at a time, into the oil and fry until crispy and golden brown on all sides, 3 to 5 minutes total. Do not overcrowd pan during frying. Remove from oil and drain on paper towels. Ensure that oil is back to 350 degrees before frying the next batch. Serve hot with sweet and sour sauce or other sauce of your choice. Enjoy!

Steps:

• Heat skillet on med-high heat. Add oil.
• Saute garlic and onion.(Till onion turns transparent).
• Add ground beef.Cook till its no longer pink.
• Add chopped carrots,soy sauce and beef bouillion.
• Season with salt and pepper according to taste. When meat mixture is cooked, drain excess oil and let it cool.
• While waiting for the meat to cool down,separate wrappers.
• Put 1 Tbsp -2 Tbsp of filling in the center of the wrapper. And seal the edges with the cornstarch mixture.
• When done wrapping rolls, you can freeze them for later use or deep fry it.
• Heat oil to 350 degrees.
• And 6-8 rolls (depending on the size of your fryer) in the deep fryer,and fry them till they're golden brown.
• Drain on a paper towel.
• Serve with sweet and sour sauce.
• Enjoy!
• NOTE: ***(Direction on "how to wrap?' should be on the back of the pkg.).