From the kitchen of: My parents
I grew up believing my parents’ lumpia was the best. Til this day, I still believe it is. It’s like Italians and their spaghetti sauce. Each family believes their sauce is the best. Well, I certainly believe my parents’ lumpia is the best. If you’re not familiar with lumpia, you should be! It’s so addicting. Lumpia is a traditional Filipino dish, our version of a Chinese egg roll. Every Filipino household does have their own version, it varies with ingredients and size. My parents’ version is made with a simple pork filling and it’s rolled on the longer-side than normal. Each bite is just so heavenly, both sweet and savory. The best part is the crispy wrapper adding texture to every bite.
2 lb. of ground pork
3/4 cup jicama, chopped in food processor
3/4 cup of carrots, chopped in food processor
5 garlic cloves, chopped in food processor
1 small onion, chopped in food processor
2 tablespoons of dark soy sauce
2 tablespoons of sugar (brown or white)
1 teaspoon of salt & pepper
2 packets of Wei-Chuan spring roll shells (each packet is 25 sheets)
2 cups of vegetable oil, for frying
1. Process vegetables in food processor. To start, process each vegetable separately in a food processor, which includes the jicama, carrots, garlic and onion.
2. Combine all the ingredients together. Very simply, combine the ground pork, chopped vegetables, sugar, soy sauce, egg, salt and pepper in a large bowl until nicely combined.
3. Preparing the rolls. Once the meat mixture is well-combined, it’s time to make the rolls! Rolling a lumpia can be done in 8 simple steps. You can use a ice cream scoop to dish out an even amount of meat onto the wrapper. In step 7, when you’re almost done, dip your finger in egg white to make the wrapper stick to itself. Also, once you’ve made several rolls and you want to stack them on-top of each other, be sure to use plastic wrap in between layers to prevent sticking. Check out the “how to roll lumpia in less than a minute” video clip. Enjoy!
4. Frying the lumpia. After all 50 have been made, heat a large, deep skillet at medium-heat. Pour about 2 cups of vegetable oil. Before you place any rolls, make certain the oil is hot enough by dipping a corner into the oil. You’ll know it’s hot enough when little bubbles start to form. You’ll have to fry them in batches. Each side takes about 3-5 minutes, but keep an eye on it. When it turns golden brown on all sides, remove and drain on paper towels.
5. Enjoy! Don’t eat them immediately or else you’ll burn your tongue! Let it cool for 5 minutes. Serve with rice and sweet chili sauce you can purchase at your local Asian market. I hope you love it!!
Check out the video clip on how to wrap lumpia on my Facebook page. Don’t forget to ‘LIKE’ my fan page so you can stay updated with Pretty Tasty Things. I hope you really do try my parents’ recipe for lumpia. If you do, please let me know how it turns out!
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