Lumpia In Spring Roll Wrappers Food

LUMPIA (FILIPINO SPRING ROLLS)

Steps:

• In a large bowl, combine pork, garlic, onion, carrot, celery, soy sauce, egg, salt and pepper. Carefully separate the wrappers. To prevent them from drying out as you work, keep a barely damp paper towel over the unused wrappers.
• Lay one wrapper on clean surface. Place 1 heaping tablespoon of the filling diagonally near one corner of the wrapper and gently push the filling into about 4-inch log, leaving a 1½ inch space at both ends. Fold the side nearest to you over the filling, then fold in both sides and roll neatly and tight. Moisten the other side of the wrapper with beaten egg white to seal the edge. Cover the rolls with plastic wrap to retain moisture. Repeat with remaining wrappers. At this point, lumpia can be frozen until ready to use.
• In a deep pan, add the oil to about 1-inch depth and heat to 350°F Make sure the oil is hot enough before adding the wrappers by testing the edge of one. If it sizzles and bubbles, then the oil is ready. Carefully slide the lumpia, a few at a time, into the oil and fry until crispy and golden brown on all sides, 3 to 5 minutes total. Do not overcrowd pan during frying. Remove from oil and drain on paper towels. Ensure that oil is back to 350 degrees before frying the next batch. Serve hot with sweet and sour sauce or other sauce of your choice. Enjoy!

LUMPIA (IN SPRING ROLL WRAPPERS)

Steps:

• Combine meat, vegetables, sauces and spices in a large bowl. Cover and refrigerate for 30 minutes to 1 hour for flavors to set.
• Prepare wrapper as per package instructions and place on a work surface (should look like a diamond). Place 1 tablespoon of filling at the lower one third of the wrapper shape into a small strip about 3 inches long.
• Fold bottom edge up, and then fold right side over followed by left side, then roll to complete. Seal end flap with water. (See note.) Finished Lumpia roll should be about 4 inches long.
• After you have assembled all the Lumpia, heat your oil (I use deep fryer) to 375 degrees. Cook until golden brown, don't over crowed, turning often, approximately 3 minutes. Drain on paper towels.
• Place remaining uncooked Lumpia in a freezer bag and freeze. I will heat my fryer and place these right in frozen, a few at a time and they come out great.
• For a dipping sauce I use Mae Ploy* sweet chili sauce or a good sweet and sour sauce.
• * Purchased at local Asian or Filipino store.
• Note: the wrapper packages usually have instructions for rolling the wrap.

FILIPINO LUMPIA WRAPPERS

Steps:

• Mix until smooth.
• Lightly grease heated pan.
• Brush mix in heated pan.
• Lift carefully when dough begins to come away from pan.
• And set on cooling rack.
• Wrappers should be thin enough to be cooked on one side.
• You can also use a crepe pan to make this easier.

INDONESIAN LOEMPIA'S

Steps:

• Heat your wok and add the oil.
• Add onion, ginger, minced garlic and soften in wok.
• Add the Sambal and trassi and cook for a further 2 minutes.
• Add the vegetables, chicken and ketjap manis.
• Toss until vegetables are soft and "just" cooked.
• To make the Loempia's:.
• Spread out 2 spring roll sheets one on top of the other with the corners opposite from each other.
• Spoon in a generous amount of filling to the top center spring roll sheet.
• Fold in the top and bottom corners over the filling.
• Fold in the left and right corners making sure the filling is packed tight.
• Next fold in the second spring roll over the first in the opposite direction.
• Spread some beaten egg over the final folds to help them stick.
• Fry in hot oil for about 5 minutes, making sure both sides are browned equally.
• Serve with peanutsauce or just Ketjap manis and sambal.