Filipino Vegetable Rolls Food
LUMPIA (FILIPINO EGG ROLL)
Many years ago, when we lived in San Diego the first time, a friend of ours from the Philippines gave me her recipe for lumpia. When Evelyn made it, it would melt in your mouth. I've yet to master that experience with my lumpia, but it's coming along. This is the best recipe by far - and the only ones my family will eat. Enjoy!
Provided by Color Guard Mom
Categories Lunch/Snacks
Time 48m
Yield 20-30 rolls, 10-12 serving(s)
Number Of Ingredients 11
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.
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Reviews 60Category Appetizer, AppetizersCuisine Asian, Filipino, Southeast AsianEstimated Reading Time 5 mins
- Heat the oil in medium using a wok or large frying pan. When the oil is already hot, saute the garlic and onions until aromatic, about 1 minute.
- Add the carrots, green beans and cabbage and stir-fry for about 3 minutes. Add the bean sprouts and jicama and pour in the soy sauce and oyster sauce. Season with a little pepper. Mix everything and cook for another 1-2 minutes until all the vegetables are tender but still retain some crunch. Adjust seasoning, if needed, by adding more salt, soy sauce, etc. to taste.
- Remove from the heat and place in a strainer or colander to drain all the liquid remaining. Allow to cool completely.
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- Heat a large pan or wok over medium high heat. Once hot, add in oil then sauté the onion, scallions, and garlic. When cooked, add in the carrots. Sauté for 2 to 3 minutes over high heat until tender. Afterwards, add in the rest of the vegetables and cook over medium high heat. Mix occasionally to ensure the veggies don’t burn and stick to the bottom of the pan.
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