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
FRIED LUMPIA
This is my favorite Filipino food (besides the barbecue skewers). Serve this with rice and use sweet and sour sauce or vinegar with crushed black pepper and fresh garlic as a dipping sauce.
Provided by Iron Woman
Categories High Protein
Time 32m
Yield 50 rolls
Number Of Ingredients 10
Steps:
- Mix all of the filling ingredients in large bowl. To test the filling, fry a spoonful in a pan with a little oil, and taste to determine if seasonings need adjustment.
- To roll, place wrapper in front of you with the corners turned so it forms a diamond rather than a square.
- Spoon 1 teaspoon of filling on the quarter of the wrapper nearest you and roll the point away from you and around the filling, folding in the sides and pinching them together as the filling rolls past them.
- As you complete the roll seal the edges with water.
- Repeat until all the wrappers and filling has been used up.
- Deep fry in oil until golden brown.
- Serve with sweet and sour sauce or the vinegar with crushed black pepper and fresh garlic.
Nutrition Facts : Calories 53.7, Fat 2.2, SaturatedFat 0.8, Cholesterol 16.8, Sodium 72.9, Carbohydrate 5, Fiber 0.2, Sugar 0.1, Protein 3.3
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
FILIPINO LUMPIA (DEEP-FRIED PORK SPRING ROLLS)
This is one of Dale Talde's (Top Chef) recipes. His mother is Filipino and this recipe is inspired by her cooking when he grew up.
Provided by PanNan
Categories Filipino
Time 45m
Yield 2 dozen
Number Of Ingredients 15
Steps:
- In a medium bowl, combine the pork with the onion, carrot, garlic, salt, and pepper and mix with your hands until evenly combined. Position 1 spring roll wrapper in front of you like a diamond (so that a point is facing you), and place 1 tablespoon of filling on the diamond's bottom half. Lift the point nearest you and wrap it around the filling. Fold the left and right corners in toward the center, brush the top tip with some of the beaten egg, and continue rolling into a tight cylinder. Transfer to a parchment paper-lined baking sheet and repeat with the remaining wrappers and filling.
- Make the dipping sauce: In a small jar, combine the vinegar, soy sauce, sugar, peppercorns, garlic, and chiles. Shake to mix.
- Pour oil to a depth of 2 inches in a 6-quart Dutch oven, attach a deep-fry thermometer to the side of the pan, and heat to 350°. Working in batches, add the spring rolls to the oil and fry until golden brown and the filling is cooked, about 8 minutes. Using a slotted spoon, transfer the lumpia to paper towels to drain. Season with salt and serve while hot with the garlic-chile vinegar sauce.
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HOW TO COOK LUMPIA - PANLASANG PINOY
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5/5 (1)推定読み取り時間 4 分対象人数 4合計時間 27 分
- Combine ground pork, salt, pepper, garlic powder, minced onion, cracked egg, and minced carrot in a bowl. Mix well using your hands. Make sure to wash before doing this step, or wear gloves that are latex free and BPA free.
- Lay a piece of lumpia wrapper flat on a plate. Adjust the orientation of the wrapper by rotating the plate so that one side points upward while the rest of the sides are pointing down, left, and right -- just like a diamond. Scoop 1 ½ to 2 tablespoons of meat mixture and place it at one the left side of the wrapper. Shape the meat unto a cylinder. Fold the pointed side of the wrapper towards the pork mixture and then roll inwards by 1 to 2 inches. Fold the top and bottom ends inwardand then continue to roll the wrapper until the mixture is completely wrapped. Seal by rubbing water using your fingers on the right end of the wrapper and press it gently against the rolled lumpia. Perform this step with the remaining ingredients.
- Deep fry the lumpia in batches of 4 to 6 pieces in medium heat for 10 minutes or until the wrapper turns light to golden brown.
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