Filipino Fresh Lumpia Sauce Food

FILIPINO LUMPIA SAUCE

Steps:

• Mix together first 4 ingredients. Boil about 2 minutes.
• Dissolve cornstarch in 2 T. water and add to mixture.
• Cook over low heat, stirring continuously until thickened.

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.

FRESH LUMPIA

Steps:

• Saute garlic and onion in oil.
• Add pork, saute until all the pork fat renders out.
• Add water, cover and simmer 10 - 15 minutes.
• Season with salt, patis, and pepper.
• Add cabbage, stir, and cook an additional 5 - 10 minutes.
• Let cool to room temperature.
• Egg Wrappers:.
• Separate yolks from whites.
• Beat egg whites until frothy.
• Add yolks and beat enough until is is all blended (don't over mix).
• Add cornstarch mixture to the eggs and mix well.
• Let stand 5 - 10 minutes for bubbles to settle.
• Brush hot skillet with oil (low-medium heat).
• Give the egg mixture a quick stir.
• Pour roughly 2 tbs of the mixture onto the pan and rotate the pan around to spread out the mixture until its about 7 - 8 inches in diameter.
• Cook for about 1 - 2 minutes and then flip and cook the other side for about 1 minute. (Makes 20 wrappers).
• Sauce:.
• Combine sugar, salt (if desired), soy sauce and water in a saucepan.
• Bring to a boil.
• Add cornstarch solution and stir until sauce has thickened.
• Prepare lumpia:.
• Place once lettuce leaf in the center of a egg wrapper.
• Put roughly about 2 tbs of pork filling onto the lettuce leaf.
• Starting at the bottom of the wrapper, slightly fold up the bottom of the wrapper slightly over the filling.
• Then take the left side of the wrapper and fold over the filling and continue to roll to the other end to make a nice "roll.".
• Cover finished rolls with wax paper until all lumpia are rolled.
• Prior to serving, microwave for a few seconds to warm and serve with the brown sauce.