Filipino Egg Rolls Food

LUMPIA

Steps:

• In a food processor, chop the garlic as small as possible. Add the green onion and yellow onion and pulse to a similar size as the garlic. Add and pulse the shiitake mushroom caps and water chestnuts until all are a similar size. Add the shrimp and pulse until the shrimp are a coarse hamburger grind. Add the ground pork, soy sauce, fish sauce, brown sugar and pepper and mix all thoroughly. Transfer to a bowl, then cover with plastic wrap and refrigerate for 30 minutes.
• Preheat 1 inch frying oil to 350 to 360 degrees F in a heavy-bottomed pot.
• Carefully peel one wrapper off the stack. Orient the wrapper square to the edge of the counter, not diagonal. Scoop about a heaping tablespoon (approximately 1 ounce) of the filling and spread it about an inch from the edge closest to you and about 1/2 inch from each side. Brush all of the edges with the egg wash. Fold the edges in on the sides and begin rolling the bottom of the wrapper to the top, making a tight rope. Make sure when you finish rolling that the egg wash has sealed the roll. Place the lumpia seam-side down on a plate while you make the remaining lumpia. (This amount of filling should make approximately 30 rolls. (These could be made smaller for appetizers.)
• Fry in batches until golden brown and cooked through, about 3 minutes. Remove to drain on a rack or paper towels. Serve hot with sweet chile sauce mixed with vinegar to taste.

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.

LUMPIA (FILIPINO EGG ROLL)

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.

FILIPINO EGG ROLLS

Steps:

• In a wok, fry up the ground pork, drain and set aside.
• Heat the same wok on high heat. Once the wok is very hot add the sesame oil.
• Once the oil starts to smoke add the cabbage, pepper, green pepper, carrots, celery, fennel seeds and onions. Stir fry quickly - if the vegetables start to turn watery then the heat is not high enough.
• Stir in the ground pork and the accent and soy sauce.
• Let this mixture completely cool to room temperature, or you can put it in fridge overnight.
• Once the mixture has cooled, you are now ready to roll the egg rolls.
• Roll the egg rolls according to the directions on the egg roll wrappers package if you are not familiar on how to roll them.
• Oil Fry: Fry the wrapped egg rolls in oil that has been heated to 350 degrees in a deep fryer for 3 minutes, if you are using a skillet to fry them, just turn them over half way through the cooking to cook both sides.
• Air Fryer: Air fry for 3-4 minutes on 400 degrees. If using frozen egg rolls, air fry for 7-8 minutes at 400 degrees.
• Or you can store the un-fried egg rolls in the freezer in a freezer zip lock bag, and you can have egg rolls anytime you want.

LUMPIA (PHILIPPINE EGG ROLLS FROM SCRATCH)

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.