LUMPIA (FILIPINO SPRING ROLLS)
Found this on a neat blog called Yummy Addiction. Posting for World Tour 2016. I chose this recipe to post because the blogger had a number of good photos including how to wrap the lumpia. Need to find a good dipping sauce recipe! I think I"ll be exploring this blog more!
Provided by Mrs Goodall
Categories Filipino
Time 1h
Yield 25 each, 25 serving(s)
Number Of Ingredients 12
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!
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
FILIPINO LUMPIA (DEEP-FRIED PORK SPRING ROLLS)
This is one of Dale Talde's (Top Chef) recipes. His mother is Filipino and this recipe is inspired by her cooking when he grew up.
Provided by PanNan
Categories Filipino
Time 45m
Yield 2 dozen
Number Of Ingredients 15
Steps:
- In a medium bowl, combine the pork with the onion, carrot, garlic, salt, and pepper and mix with your hands until evenly combined. Position 1 spring roll wrapper in front of you like a diamond (so that a point is facing you), and place 1 tablespoon of filling on the diamond's bottom half. Lift the point nearest you and wrap it around the filling. Fold the left and right corners in toward the center, brush the top tip with some of the beaten egg, and continue rolling into a tight cylinder. Transfer to a parchment paper-lined baking sheet and repeat with the remaining wrappers and filling.
- Make the dipping sauce: In a small jar, combine the vinegar, soy sauce, sugar, peppercorns, garlic, and chiles. Shake to mix.
- Pour oil to a depth of 2 inches in a 6-quart Dutch oven, attach a deep-fry thermometer to the side of the pan, and heat to 350°. Working in batches, add the spring rolls to the oil and fry until golden brown and the filling is cooked, about 8 minutes. Using a slotted spoon, transfer the lumpia to paper towels to drain. Season with salt and serve while hot with the garlic-chile vinegar sauce.
LUMPIA
These flavorful Filipino spring rolls feature shrimp, tofu, and lots of aromatics.
Provided by Martha Stewart
Categories Appetizers
Yield Makes 35
Number Of Ingredients 12
Steps:
- Line a rimmed baking sheet with a double layer of paper towels. Arrange tofu in a single layer on sheet, and top with another double layer of paper towels. Place a baking sheet or a baking dish on top, and weight with heavy cans. Let stand until tofu has released excess liquid, at least 20 minutes (or up to 1 hour). Cut tofu into 1/4-inch dice.
- Heat oil in a large skillet over medium heat. Add garlic, scallions, and celery, and cook, stirring, until softened, about 6 minutes. Raise heat to medium-high. Add tofu and shrimp, and cook, stirring, until shrimp are pink, 2 to 3 minutes. Season with salt and pepper. Transfer to a bowl, and let cool. Stir bean sprouts into cooled shrimp mixture.
- Line a baking sheet with plastic wrap, allowing a 1-inch overhang. Whisk egg yolk with 1 tablespoon water. Lay a wrapper on a clean work surface in a diamond shape, with one corner facing you. (Keep remaining wrappers covered with a damp kitchen towel.) Arrange 2 tablespoons filling in a horizontal mound about 3 inches from bottom corner of wrapper. Fold bottom corner over filling, then fold in sides halfway. Starting at the bottom, roll up wrapper to form a tight cylinder. Brush top corner with egg wash, and press to seal. Transfer to prepared baking sheet, and cover with plastic wrap. Repeat with remaining wrappers and filling.
- Add enough oil to a large skillet to come 1/2 inch up the sides. Heat oil over medium-high heat until it registers 375 degrees on a deep-fry thermometer. Working in batches of 3 or 4, add spring rolls, seam side down, and fry, turning often, until golden brown, 3 to 4 minutes. Using tongs, transfer to paper towels to drain. Serve immediately with dipping sauce.
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
FRESH FILIPINO SPRING ROLLS (LUMPIA SARIWA)
This well-known Philippine starter combines attributes of many of the wrapped foods of other countries. It's filled like an egg roll, has an egg wrapper like a crêpe, and is served warm but not fried. All the components, which can be varied according to what you have in your kitchen, are cooked before assembly.
Provided by Mark Bittman
Categories Pork Appetizer Quick & Easy Healthy Cabbage Lettuce Sugar Conscious Dairy Free Peanut Free Tree Nut Free
Yield Makes 8 rolls, enough for 4
Number Of Ingredients 13
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.
LUMPIA (FILIPINO SPRING ROLLS) RECIPE RECIPE - (4.4/5)
Provided by á-6136
Number Of Ingredients 7
Steps:
- Using a serrated knife, cut the square lumpia wrappers in half so that you have two stacks of rectangular wrappers. Place a damp paper towel over the wrappers to keep them from drying out as you work. Combine the pork, garlic, ginger, soy sauce, eggs, and black pepper in a large bowl. Using your hands, or a rubber spatula, mix the filling well so that the seasonings are evenly distributed. Place one of the rectangular wrappers vertically on your work surface with the short edge facing you. Place a heaping teaspoon of the filling on the wrapper about half an inch from the edge closest to you. Grasp the bottom edge of the wrapper and roll it up and over the filling, continuing to roll until 2 inches of wrapper remain. Dip two fingers into a bowl of water, then moisten the last 2 inches of wrapper with your fingers. Finish rolling the lumpia, then rest it on its seam. Continue rolling with the rest of the filling and lumpia wrappers. At this point, you can freeze your rolled lumpia if you wish by placing them in freezer bags and then into your freezer. To cook the lumpia, fill a large frying pan with about 1/2-inch of vegetable oil. Heat the oil over medium-high heat. Gently place the lumpia into the hot oil and fry until golden brown on all sides, 3 to 5 minutes total (if frying frozen lumpia, it will take 1 to 2 minutes longer). Place the fried lumpia on paper towels and serve immediately with sweet and sour sauce (bottled from the store is fine). Note: You can also add finely minced raw shrimp to the pork mixture if you'd like. Also, instead of ground pork, you can use ground beef, or even ground turkey if you're watching your girlish figure.
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- 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 1 1/2 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 350F. 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. Serve hot with sweet and sour sauce or other sauce of your choice. Enjoy!
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