Make Lumpia

Lumpia—the Filipino version of the Asian spring/egg roll—can be served as a side dish or an appetizer. The Vietnamese use a thinner kind of wrapping[1].

Ingredients

  • 1 tablespoon (15 mL) vegetable oil or Canola oil
  • 1 pound (455 g) ground beef
  • 2 cloves garlic (crushed)
  • 1 teaspoon (2 g) ground black pepper
  • 1 teaspoon (6 g) salt
  • 1 teaspoon (3 g) garlic powder
  • 1 teaspoon (5 mL) soy sauce
  • 30 spring wrappers
  • 2 cups (475 mL) vegetable oil or Canola oil (for frying)

Steps

Precooking the meat

  1. Heat on high heat, one tablespoon of vegetable oil in a large skillet or wok. Place the ground beef in the skillet and cook thoroughly; get an all-around cooked/brown color leaving no pink. Remove pan from the heat and drain all the grease from the pan.
  2. Use the same exact pan and put the onion and garlic in. Cook these for 2 minutes and then add the green onions, cabbage, carrots, and ground beef in the mixture. Cook these together and sprinkle pepper, salt, soy sauce, and garlic powder. Stir and then remove pan from heat again.
  3. Grab one of the lumpia wrappers and place it down on a cutting board (or a hard surface). Scoop up a good 3 tablespoons of the cooked mixture near one corner in a diagonally direction. Try to leave at least {{safesubst:#invoke:convert|convert}} space at both ends of the wrapper. Grab the corner nearest to the filling and fold it over the filling. Keep rolling and when you reach around the middle, tuck in both sides. Continue to wrap, but be sure to roll tight to keep everything in. When you reach the end, use a little water to seal the edge and then wrap it to create your roll. Use Saran Wrap or any plastic wrap to wrap each roll as you do the rest of the rolls. This is to keep the moisture in the roll.
  4. Get a heavy skillet and pour a half inch depth of oil. Heat the oil for about 5 minutes. Use the sides of the skillet to "slide" the rolls into the oil. When you use the sides, you're preventing oil from splattering when each piece hits it.
  5. Fry about 3 to 4 rolls at a time for about 1 or 2 minutes. Depending on how hot it is, you can also wait until the lumpia is golden brown. Place done rolls onto paper towels to drain excess oil. Serve immediately.
  6. Finished.

Cooking everything at once

  1. Use the following ingredients:
    • 1 tablespoon (15 mL) vegetable oil or Canola oil
    • 1 pound (455 g) ground beef or ground pork
    • 2 tablespoons finely chopped onion
    • 2 cloves garlic (crushed)
    • 1 finely grated carrot
    • 4 button mushrooms, finely chopped
    • 4 spring onion, finely chopped
    • 1 egg
    • 1 teaspoon (2 g) fresh ground black pepper
    • 1 teaspoon (6 g) iodized sea salt
    • 1 teaspoon (3 g) garlic powder
    • 1 tablespoon soy sauce
    • 30 spring wrappers
    • 2 cups (475 mL) vegetable oil or Canola oil (for frying)
  2. Mix all raw ingredients.
  3. Wrap in spring roll "cigar" style, just roll with open ends.
    • Freeze in tightly sealed freezer bags or containers for make ahead lumpias.
  4. Deep fry or pan fry in {{safesubst:#invoke:convert|convert}} oil until golden brown, adding more oil as necessary while frying. Don't let them get dark brown, which is burned.
  5. Drain fried lumpias in paper towels.

Tips

  • If you do not eat pork, simply substitute poultry, beef or boiled egg for the pork in this recipe.
  • When frying the lumpia, put the "seam" or moistened opening faced down. It makes it seal better and not fall apart when in the hot oil.
  • If you want to make a mass amount of lumpia, you can freeze the uncooked pieces and then cook/fry when needed - there's no need of defrosting the pieces.
  • Recipe makes 30 lumpia

Things You'll Need

  • Large skillet or wok
  • Another skillet in case you don't want to use the same one for the entire recipe
  • Cutting board or something that you can use to roll each lumpia on

Related Articles

Sources and Citations

  1. ↑ http://en.wikipedia.org/wiki/Lumpia
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