Bean Sprout Lumpia Food

TRADITIONAL FILIPINO LUMPIA

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.

LUMPIANG TOGUE

Steps:

• In a skillet over medium heat, heat about 1 tablespoon oil. Add onions and garlic and cook until limp.
• Add diced pork and cook until lightly browned.
• Add fish sauce and cook for about 1 minute.
• Add water and bring to boil. Lower heat, cover, and simmer for about 7 to 10 minutes or until pork is tender and liquid is absorbed.
• Add shrimps and cook, stirring occasionally, just until color changes to pink.
• Add carrots and green beans. Cook, stirring regularly, for about 2 to 3 minutes or until vegetables are halfway done.
• Add beans sprouts and cook, gently tossing to combine, for about 30 to 40 seconds or just until heated through. Season with salt and pepper to taste.
• Immediately remove the vegetable mixture from heat and drain in a colander. Cover with film and refrigerate for a few minutes to completely cool.
• Separate wrappers into individual sheets. On a flat working surface, lay wrapper like a diamond.
• Spoon about 2 tablespoons of the vegetable mixture on the middle of the wrapper.
• Fold the bottom pointed end of the wrapper over the filling. Fold side ends of the sheet inward and roll tightly into a log. Wet the pointed edge of the wrapper with a dab of water to completely seal. Repeat with the remaining vegetable mixture.
• In a skillet over medium heat, heat about 2 inches deep of oil to 350 F. Add spring rolls seam side down and fry, turning once or twice, for about 2 to 3 minutes on each side or until golden brown and crispy.
• Remove from pan and drain on a wire rack. Serve immediately with spiced vinegar dip.

LUMPIA

Steps:

• Heat oil in skillet and saute garlic and onions until tender. Add pork and saute until browned. Add vegetables and cook until tender, yet crisp, about 5-10 minutes. Remove from heat. Season with soy sauce. When mixture is cool, add bean sprouts. Salt to taste.
• To assemble lumpia: Carefully separate wrappers. To prevent them from drying out, cover unused wrappers with moist paper towel. Lay one wrapper on clean surface. Place about 2-3 tablespoons of the filling near the edge closest to you. Roll edge towards the middle. Fold in both sides and continue rolling. Moisten opposite edge with water to seal. Repeat with other wrappers. Lumpia can be frozen until ready to use.
• Deep fry at 350 degrees until golden brown, about 3-5 minutes on each side. Drain on paper towels. Serve with sweet sour or vinegar and garlic dipping sauce.
• Vinegar Dipping Sauce: Mix together all ingredients and let sit for 1/2 hour. Makes 1/2 cup.
• Sweet and Sour Sauce: In a small pan combine vinegar, soy sauce, ketchup, water, sugar and salt, and boil for 2 minutes. Thicken with cornstarch mixture. Makes 1 1/4 cup.

FILIPINO LUMPIA RECIPE WITH LUMPIA SAUCE

Steps:

• In a wok or large pan, add ground beef, ground pork, 2 tablespoons soy sauce, 1 teaspoon sesame oil, 1 teaspoon hot oil, 1/2 teaspoon of ginger and half of the garlic.
• Cook until meat has browned. Drain off excess fat.
• Return meat to wok. Add in carrots, celery, onions and bean sprouts. Cook until the veggies start to soften. Add in remaining soy sauce, sesame oil, hot oil, ginger and salt. Mix well and cook until beans sprouts have softened. Adjust seasoning with more salt as needed.
• Place 1 -2 tablespoons of filling about an inch from the point closest to you. Working away from you, fold the wrapper over the filling. Next fold in both sides. Dip a pastry brush into the egg and brush the edges. Continue rolling to seal completely. Repeat with remaining filling and wrappers.
• To fry: Heat 1 inch of oil in a large heavy bottomed skillet. Once hot, fry lumpia in batches until golden brown, about 3 minutes per batch.
• To freeze: Place rolled lumpia in a single layer on a baking sheet and place in the freezer. Once frozen store in resealable bags. To cook after freezing thaw completely and fry until golden.
• To make sauce, combine soy sauce, vinegar and granulated garlic.
• Serve with sauce.

FILIPINO LUMPIA

Steps:

• Heat vegetable oil in frying pan, throw in Carrots, Onion, and Bean Sprouts, cook on med. for about 5 - 10 minutes, don't let mixture burn. Remove from heat, drain off excess oil.
• Now cook your Sausage in pan untill all brown, don't over cook. Remove from heat let cool.
• Mix veggie mixture, and meat together in large bowl, add soy sauce and Garlic powder, mix very well.
• Now to assemble --
• First off, you need to keep the lumpia wrappers moist, not sopping wet, just don't let them dry out, they get very brittle. We like to use a spray bottle just for this.
• Lay out your wrapper, use about 2 good sized tablespoons of the mixture, place at one end with about 1 inch from the end. spread out in an even line, but not all the way to the sides, you will need to roll those inches.
• Now that you have that done, start rolling untill you get near the middle, then fold in the sides, and finish rolling, use a little egg wash to seal.
• Now to cook the whole thing --
• Deep fry for about 3-5 minutes, or until golden brown, at about 350. Pull out of oil, and let dry on paper towels. serve.
• Enjoy!

BEAN SPROUT LUMPIA

Steps:

• Combine all ingredients except egg roll wrappers and cook until warmed through in a saucepan.
• Wrap 1-2 T of mixture in each egg roll wrapper, sealing edges with water.
• I put oil about 1" deep in fry pan.
• Fry in oil in frying pan until egg rolls are golden and crispy.
• I fry first half until brown then turn over and brown other side.

EASY FILIPINO LUMPIA RECIPE

Steps:

• Heat cooking oil in a skillet. Add in garlic and leeks and cook for around 2 minutes. Add carrots and cook for additional 2 minutes. Add ground beef and cook until there is no more redness of the beef ( or until the meat is cooked through).Remove or drain excess oil. Season with soy sauce or salt and pepper. Let cool before preparing the Lumpia.
• TO ASSEMBLE:.
• Prepare a bowl of water to use as sealant. Gently separate the lumpia wrapper as they are very frail and thin. Then place them one at a time on a flat surface or on the large plate. Place a heaping 2 to 3 tablespoon of the filling diagonally near the one corner of the wrapper - leaving 1 1/2 inch space on each corner. 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. You can cook the lumpia right away or you can freeze them. I usually line the lumpia with an inch distance from each other on a cookie sheet and freeze them then when they are hard, put them together in a zip loc. It will prevent the lumpia from sticking to each other. You do not need to thaw the lumpia when you are ready to cook them.Cook 3 to 4 pieces at a time by deep frying. Make sure to cook it in medium fire and that it is cook through in the inside. Sometimes, I have to re cook the Lumpia because of this.

LUMPIA

Steps:

• Heat oil in skillet and saute garlic and onions until tender. Add pork and saute until browned. Add vegetables and cook until tender, yet crisp, about 5-10 minutes. Remove from heat. Season with soy sauce. When mixture is cool, add bean sprouts. Salt to taste.
• To assemble lumpia: Carefully separate wrappers. To prevent them from drying out, cover unused wrappers with moist paper towel. Lay one wrapper on clean surface. Place about 2-3 tablespoons of the filling near the edge closest to you. Roll edge towards the middle. Fold in both sides and continue rolling. Moisten opposite edge with water to seal. Repeat with other wrappers. Lumpia can be frozen until ready to use.
• Deep fry at 350 degrees until golden brown, about 3-5 minutes on each side. Drain on paper towels. Serve with Sweet and Sour or Vinegar and Garlic Dipping Sauce.
• In a small pan combine vinegar, soy sauce, ketchup, water, sugar and salt, and boil for 2 minutes. Thicken with cornstarch mixture.
• Mix together all ingredients.