TRADITIONAL FILIPINO LUMPIA
This is a traditional Filipino dish. It is the Filipino version of the egg rolls. It can be served as a side dish or as an appetizer.
Provided by LILQTPINAY23
Categories Appetizers and Snacks Wraps and Rolls
Time 1h10m
Yield 15
Number Of Ingredients 13
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.
Nutrition Facts : Calories 167.7 calories, Carbohydrate 11 g, Cholesterol 23.2 mg, Fat 10.5 g, Fiber 0.7 g, Protein 7 g, SaturatedFat 2.9 g, Sodium 287.8 mg, Sugar 0.7 g
PORK AND BEEF LUMPIA (EGG ROLLS) RECIPE - (4.2/5)
Provided by aohmc
Number Of Ingredients 12
Steps:
- In a medium mixing bowl, mix all above filling ingredients with a fork or chopstick until well mixed. Spoon about 1½-2 tablespoons meat mixture and place along one corner of spring roll wrapper. Shape into about 2-inch stick. Roll tightly, folding in wrapper ends while rolling. Brush edges lightly with egg yolk to seal the Lumpia closed. Repeat with remaining filling. Heat the oil in a deep fry pan on high until hot, then turn down to medium. Fry in deep hot oil until golden brown and meat is cooked inside. Serve with sweet and sour sauce that can be bought from grocery stores. For healthier cooking: Place Lumpia on a cooking sheet, spray with no-stick cooking oil. Bake at 325 degree F until both sides turn golden brown. Flip once if necessary. It's about 25-30 minutes. They turn out as juicy as the fried ones, but less oil.
LUMPIA
This roll can be filled with whatever you like: beef, pork, or vegetables. The combination in this recipe is my favorite.
Provided by Leah Cohen
Categories Philippines Ground Beef Pork Fry Appetizer Side
Yield 15 pieces
Number Of Ingredients 17
Steps:
- Put the beef and pork in a large bowl and gently mix to combine.
- Add the garlic, ginger, water chestnuts, carrot, onion, soy sauce, sesame oil, salt, pepper, chili flakes, and scallion and mix until combined.
- Line a baking sheet with parchment. Take half of a wrapper and place it on your work surface so that a point is facing you. Place about 2 heaping tablespoons of the filling on the wrapper and spread it out to the edges. Turn up the bottom corner and roll upward. Fold in the left and right corners, making sure the filling is nicely packed, with no air pockets. Continue rolling. Dip your finger in the egg wash, pat it on the remaining corner, and finish rolling the lumpia, sealing the edge. The lumpia should be about 1/2 inch in diameter. Put the lumpia on the baking sheet. The lumpia can be made to this point and refrigerated, covered with a damp towel, for up to 8 hours or frozen in an airtight container for 2 to 3 weeks.
- Heat the oil in a wok or high-sided sauté pan over medium heat until it reaches 350 degrees F on a deep-fry thermometer. Line another baking sheet with paper towels. Fry the lumpia in batches of four to six, until golden brown and crispy and the meat is cooked through, for a total of 4 minutes for fresh lumpia and 6 minutes for frozen. Remove with a slotted spoon to the prepared baking sheet. Serve with the sweet chili sauce on the side.
- Note: I find that it helps to separate the wrappers in advance; cover them with a damp paper towel to prevent them from drying out.
LUMPIA (FILIPINO EGG ROLL)
Many years ago, when we lived in San Diego the first time, a friend of ours from the Philippines gave me her recipe for lumpia. When Evelyn made it, it would melt in your mouth. I've yet to master that experience with my lumpia, but it's coming along. This is the best recipe by far - and the only ones my family will eat. Enjoy!
Provided by Color Guard Mom
Categories Lunch/Snacks
Time 48m
Yield 20-30 rolls, 10-12 serving(s)
Number Of Ingredients 11
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.
LUMPIA (SHANGHAI VERSION)
A recipe I know all Filipinos are proud of! Lumpia (shanghai type) is a type of egg roll, except it's mainly filled with meat. You could use pork or beef or both! It's a yummy recipe and great to serve as finger food. I like to use both beef and pork but you can substitute one for the other. VERY EASY!
Provided by MINKCHAN
Categories Appetizers and Snacks Wraps and Rolls
Time 1h20m
Yield 20
Number Of Ingredients 10
Steps:
- In a Large bowl, combine ground pork, ground beef, onion, and carrot. Make sure to completely mix everything. I suggest getting down and dirty and use your hands. Knead the meat in the bowl if you must. Gradually blend in the soy sauce , black pepper, garlic powder, and salt until all ingredients are evenly distributed.
- Lay out a few wrappers at a time on a flat surface, and place about 2 tablespoons of the filling in a line down the center of the wrapper. Make sure the filling is no thicker than your thumb, or the wrapper will cook faster than the meat. Take the bottom and top edges of the wrapper and fold them towards the center. Take the left and right sides, and fold them towards the center. Moisten the last edge of the wrapper to seal. Now repeat using the rest of the wrappers, and have hubby or the kids help you out.
- Heat the oil in a deep-fryer or heavy skillet to 375 degrees F (190 degrees C). Fry 3 or 4 lumpia at a time. Fry for about 3 or 4 minutes, turning once. Lumpia are cooked through when they float, and the wrapper is golden brown. Cut in half, or serve as is with dipping sauce. We like sweet and sour sauce, soy sauce with lemon, or banana ketchup.
Nutrition Facts : Calories 261.5 calories, Carbohydrate 14.6 g, Cholesterol 37.7 mg, Fat 17.8 g, Fiber 0.7 g, Protein 10.2 g, SaturatedFat 5.1 g, Sodium 1036.9 mg, Sugar 0.6 g
LUMPIA - FILIPINO SHRIMP AND PORK EGG ROLLS
The traditional Filipino egg roll is small in size, but big on taste. More shrimp can be added to your taste, or omitted altogether. They can also be frozen for later consumption. Serve with store-bought sweet and sour sauce or spring roll sauce (available in Asian grocery stores).
Provided by Elise
Categories Appetizers and Snacks Wraps and Rolls Egg Roll Recipes
Time 1h30m
Yield 75
Number Of Ingredients 12
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.
Nutrition Facts : Calories 43.1 calories, Carbohydrate 3.7 g, Cholesterol 7 mg, Fat 2.1 g, Fiber 0.2 g, Protein 2.1 g, SaturatedFat 0.5 g, Sodium 115.3 mg, Sugar 0.1 g
LUMPIA ROLLS
This is a recipe that my mom brought back from a military stint in Japan. She has made it for family reunions, and it is always the first thing to go! These can also be prepared ahead and frozen, then deep fried just before you plan to serve!
Provided by JCPINDY
Categories World Cuisine Recipes Asian Filipino
Time 1h20m
Yield 40
Number Of Ingredients 15
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.
Nutrition Facts : Calories 313.2 calories, Carbohydrate 7.2 g, Cholesterol 36.5 mg, Fat 27.6 g, Fiber 0.6 g, Protein 9.1 g, SaturatedFat 6.4 g, Sodium 170.4 mg, Sugar 0.6 g
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