Filipino Lumpia Egg Roll With Sweet Sour Sauce Recipes

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:

• In a large skillet, brown pork meat, remove juices. Leave enough pork oil/juices for the vegetables.
• Sauté onion and garlic.
• Add salt and pepper. Stir. (may add more to taste).
• Add soy sauce and vinegar. Let it boil. Don't stir.
• Add carrots, green beans, bamboo shoots, and bean sprouts. Stir.
• Simmer for 5 minutes. Remove from heat.
• Place 1 tbsp of mixture into one corner of wrapper, fold over bringing in the two sides. Roll up halfway, tightly, and fold ends inward. Brush top corner with egg wash and fold over.
• Deep fry 'till brown. Serve with sweet and sour sauce.
• To make the sauce, mix all the ingredients. Bring to a boil and simmer until sauce thickens, about 5 minutes.

Steps:

• Cook pork in skillet till done. Drain and Set aside. In non stick skillet sauté finely chopped veg. (Do not add any oil or water when cooking veg.) Mix ground pork with veg. Add lots of Garlic Powder and some pepper. Cut Lumpia Wrappers in half diagonal. Place some filling in center of wide end of wrapper, fold sides over and roll into egg roll shape. Seal point with mixture of cornstarch and water. (Form a glue substance) Fry in cooking oil on high heat till brown.
• May be made ahead and frozen, no need to thaw them just fry them frozen. Yield 50.
• I have started drizzling them with olive oil and baking them at about 450 degrees until brown and crisp.
• Sauce:.
• Pour Vinegar, Water & Sugar in pot DO NOT STIR cook on low heat till blended. Wait 5 minute then add Soy Sauce & Ketchup Stir. May add cornstarch to thicken. Store in jar on shelf do not refrigerate.

Steps:

• 1. 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.
• 2. Lay a lumpia wrapper flat on a work surface and place a piece of the lettuce on top. Line 2 heaping tablespoons of 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:

• Make sure the lumpia wrappers are completely thawed. Lay several out on a clean dry surface and cover with a damp towel. The wrappers are very thin and the edges will dry out quickly.
• In a medium bowl, blend together the ground beef and pork, onion, green pepper and carrot. Place about 2 tablespoons of the meat mixture along the center of the wrapper. The filling should be no bigger around than your thumb or the wrapper will burn before the meat is cooked. Fold one edge of the wrapper over to the other. Fold the outer edges in slightly, then continue to roll into a cylinder. Wet your finger, and moisten the edge to seal. Repeat with the remaining wrappers and filling, keeping finished lumpias covered to prevent drying. This is a good time to recruit a friend or loved one to make the job less repetitive!!
• Heat oil in a 9 inch skillet at medium to medium high heat until oil is 365 to 375 degrees F (170 to 175 degrees C) Fry 3-4 lumpia at a time. It should only take about 2-3 minutes for each side. The lumpia will be nicely browned when done. Drain on paper towels.
• You can cut each lumpia into thirds for parties, if you like. In the Philippines, lumpia was eaten with banana ketchup, but I've never seen it sold in America.

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:

• 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.

Steps:

• Doilies: Combine flour, water and salt to taste and mix thoroughly with a wire whisk to remove lumps.
• Batter should be about the consistency of a crepe batter.
• Add a little water if it is too thick.
• If the batter thickens as it sits, you may have to add more water.
• Heat a 6" crepe pan and wipe out with lightly oiled wax paper.
• Pour on batter quickly to cover the bottom.
• Pour off excess.
• Allow to cook over low heat until the edges begin to curl and pull away from the sides of the pan.
• Remove and place on clean, dry surface.
• Repeat, oiling pan each time.
• Do not stack doilies on top of each other until each has cooled.
• Before filling, put off excess batter to make a perfect circle.
• Filling: Cook pork or beef in a large skillet until pinkness is gone.
• Drain off grease.
• Add shrimp, onions, water chestnuts, bamboo shoots, celery, garlic and carrot; cook until carrot is almost tender.
• Stir in remaining ingredients except the egg white and oil.
• Mix well.
• Cook until bean sprouts are limp.
• Pour mixture into strainer and cool, allowing as much liquid as possible to drain off before filling rolls.
• Use about 1 heaping teaspoon for each doily.
• Place filling near one side.
• Roll doily over filling a couple of times; fold in sides and roll up tightly.
• Seal flap with a little egg white.
• Deep fry in corn oil heated to about 375F degrees, until rolls are golden.
• Drain thoroughly on paper towels and serve with sauce.