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.
Nutrition Facts : Calories 201 kcal, Carbohydrate 4 g, Protein 7 g, Fat 17 g, SaturatedFat 4 g, Cholesterol 61 mg, Sodium 283 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
LUMPIA (FILIPINO SPRING ROLLS)
Lumpia are Filipino fried spring rolls filled with ground pork and mixed vegetables. This lumpia recipe is authentic and yields the crispiest lumpia ever. Serve them as an appetizer or finger food, with a sweet and sour dipping sauce.
Provided by Rasa Malaysia
Categories Filipino Recipes
Time 40m
Number Of Ingredients 9
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, cabbage, garlic, ginger, soy sauce, chicken bouillon powder (if using), eggs, and ground 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 or chili sauce (bottled from the store is fine).
Nutrition Facts : Calories 65 calories, Carbohydrate 6 grams carbohydrates, Cholesterol 20 milligrams cholesterol, Fat 4 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1 roll, Sodium 83 milligrams sodium, Sugar 1 grams sugar
LUMPIANG SARIWA
Filipino fresh spring rolls with crepe wrapper vegetable filling, and a savory peanut sauce are a tasty and filling snack or light meal. The're nutritious as they're delicious!
Provided by Lalaine Manalo
Categories Main Entree Side Dish Snack
Number Of Ingredients 25
Steps:
- In a wide pan over medium heat, heat oil. Add onions and garlic and cook until softened.
- Add fish sauce and cook for another 1 to 2 minutes.
- Add carrots, sweet potatoes, and green beans. Stir to combine.
- Lower heat, cover and cook for about 7 to 10 minutes or until tender.
- Add mung beans and continue to cook until tender-crisp.
- Add sugar and stir to distribute.
- Remove from pan and drain well in a colander.
Nutrition Facts : Calories 272 kcal, Carbohydrate 59 g, Protein 5 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 41 mg, Sodium 1261 mg, Fiber 4 g, Sugar 34 g, ServingSize 1 serving
FILIPINO SHRIMP, MEAT, AND VEGETABLE SPRING ROLLS
Steps:
- To prepare the filling, heat the oil in a large skillet over medium-high heat. Add the onion and garlic and cook, stirring constantly, for about 3 minutes, or until the onion is translucent and sweet smelling and the garlic is beginning to turn blond. Add the chicken and cook for 1 minute, or until halfway cooked. Mash, stir, and poke the meat with a spatula to break it into small pieces. Add the shrimp and cook for 30 seconds, or until it begins to turn color. Add the mushrooms, carrot, and green beans. Give the mixture a big stir and sprinkle in the salt, pepper, sugar, and fish sauce. Continue cooking, stirring constantly, for about 4 minutes, or until the meat is cooked through and the vegetables are tender. Transfer to a platter, spread it out, and set aside to cool completely before using. You should have about 3 cups. (The filling can be prepared up to 2 days in advance, covered, and refrigerated aft er cooling. Return to room temperature before wrapping.)
- Before assembling the spring rolls, line a baking sheet with parchment paper. For each spring roll, place a skin, smooth side down, on your work surface. Place a generous 2 tablespoons of filling slightly below the center of the skin. Brush some beaten egg on all of the exposed edges to ensure a good seal and roll to create a cigar shape, following the directions on page 75. Set the finished rolls, seam side down, on the prepared baking sheet. Cover with a kitchen towel to prevent drying. (To freeze, put them on the prepared baking sheet, about 1/2 inch apart, and slide them into the freezer. After they have hardened, about 1 hour, transfer them to a zip-top freezer bag and keep frozen. Fry them unthawed. They will take a little longer than 3 minutes but will be just fine.)
- To make the dipping sauce, combine the vinegar, soy sauce, and garlic in a communal dipping sauce bowl and set at the table.
- To fry, heat 1 inch of oil in a wok, saucepan, or deep skillet over medium-high heat to about 350°F on a deep-fry thermometer. (If you don't have a deep-fry thermometer, stick a dry bamboo chopstick into the oil; if bubbles rise immediately to the surface and encircle the chopstick, the oil is ready.) Slide in a few spring rolls and fry, turning as needed, for about 3 minutes, or until golden brown. Remove from the oil and drain. Repeat with the remaining rolls. After all the rolls are fried, you can fry them again for 30 seconds at 350°F to reheat, as necessary.
- Serve hot, whole or cut in half diagonally, with the sauce.
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
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- In a large bowl, mix the ground pork, minced shrimp, onion, celery, carrot, soy sauce, egg and a little salt and pepper by hand. If necessary, chop on a cutting board to ensure that it everything is fine and well incorporated. Heat a little peanut oil in a small frying pan, and cook a teaspoon of the filling to check for taste. Adjust seasoning as necessary. The filling can be prepared up to a day in advance and chilled in the refrigerator in a tightly sealed container.
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