Lumpia With Oyster Sauce Food

BLUE'S LUMPIA

Steps:

• Mix beef, pork, onion, carrots, water chestnuts, garlic, 1 egg, oyster sauce, salt, and black pepper in a large bowl until well blended.
• Place about 1 tablespoon beef-pork mixture on an egg roll wrapper with one corner facing you. Fold corner closest to you over filling; fold two side corners toward center and continue rolling wrapper tightly around meat. Brush a small amount of beaten egg over the top corner and press to seal. Repeat with remaining filling and wrappers. Store rolls in a covered container.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Fry rolls in batches until golden brown, about 7 minutes. Drain on a paper towel-lined plate. Serve immediately.

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.

BEST LUMPIA (AUTHENTIC FILIPINO RECIPE)

Steps:

• In a skillet combined the ground beef, onion, and veggies and cook until the meat is well done.
• Add in the salt, pepper and oyster sauce and mix until well blended.
• Remove skillet from oven and set aside.
• Crack the egg into a small bowl and whisk. This is the "glue" that you will use to seal the wrapper.
• Peel the lumpia wrapper in to individual pieces and place one spoonful of filling into the wrapper and roll as the video shows.
• At this point I leave out what I want to cook immediately and place the rest in freezer safe bags for later. I will often take the balance and give them away as gifts.
• In a medium pan warm your cooking oil. When it's hot drop your lumpia in and fry until golden brown on one side and then flip. These serious brown up in 4 minuted or less.
• Repeat.
• Remove lumpia from the pan and drain on a piece of paper toweling.
• Enjoy!

FILIPINO LUMPIA RECIPE WITH LUMPIA SAUCE

Steps:

• In a wok or large pan, add ground beef, ground pork, 2 tablespoons soy sauce, 1 teaspoon sesame oil, 1 teaspoon hot oil, 1/2 teaspoon of ginger and half of the garlic.
• Cook until meat has browned. Drain off excess fat.
• Return meat to wok. Add in carrots, celery, onions and bean sprouts. Cook until the veggies start to soften. Add in remaining soy sauce, sesame oil, hot oil, ginger and salt. Mix well and cook until beans sprouts have softened. Adjust seasoning with more salt as needed.
• Place 1 -2 tablespoons of filling about an inch from the point closest to you. Working away from you, fold the wrapper over the filling. Next fold in both sides. Dip a pastry brush into the egg and brush the edges. Continue rolling to seal completely. Repeat with remaining filling and wrappers.
• To fry: Heat 1 inch of oil in a large heavy bottomed skillet. Once hot, fry lumpia in batches until golden brown, about 3 minutes per batch.
• To freeze: Place rolled lumpia in a single layer on a baking sheet and place in the freezer. Once frozen store in resealable bags. To cook after freezing thaw completely and fry until golden.
• To make sauce, combine soy sauce, vinegar and granulated garlic.
• Serve with sauce.

LUMPIA WITH OYSTER SAUCE

Steps:

• Grate the water chestnuts, celery rib and the carrot and place in a mixing bowl along with the sliced green onion.
• Set aside.
• In a large frying pan, over medium heat, put the oil.
• When the oil is hot, quickly stir in the garlic, and then add the ground beef.
• Stir-fry until the beef has browned.
• Add the vegetables from the mixing bowl and keep cooking, stirring frequently, 1-2 more minutes.
• Add the oyster sauce, salt and ground black pepper.
• Blend well and adjust seasonings if needed.
• Turn off heat and let cool.
• Put 1 Table. of filling in each lumpia/spring roll wrapper and roll tightly.
• Moisten ends with water to seal.
• Place finished lumpia seam side down on a large baking sheet, and cover with plastic wrap until all of the lumpia are made up.
• Deep fry 2-3 at a time in hot oil.
• When well browned, drain the lumpia on paper towels.
• Serve with lumpia sauce, catsup or soy sauce.
• Lumpia can quickly get soggy, so eat them as soon as they are fried.
• You can also freeze rolled up lumpia and fry them later.
• To use frozen lumpia, take out just the number needed, and deep fry in hot oil in batches.
• Allow more time for frying if the lumpia are frozen.

LUMPIA SHANGHAI DIPPING SAUCE

Steps:

• Combine cornstarch and water in a small bowl. Set aside.
• Whisk all the sauce ingredients in a pot. Bring it to a boil over medium heat. When the sugar has dissolved do a taste test. Adjust salt/vinegar/sugar/pepper flakes based on preference.
• Stir cornstarch slurry. Add to the pot and cook until the sauce is thickened. Let it cool completely then transfer to a jar or serving bowl. Serve with lumpia and enjoy!

LUMPIA SHANGHAI RECIPE (FILIPINO FRIED SPRING ROLLS)

Steps:

• Combine all seasoning ingredients in a bowl. Stir until sugar and salt is dissolved.
• In a large bowl, combine shrimp, pork, egg, garlic, onion, garlic, egg, Chinese celery, and carrots. Pour seasoning and mix all together by hand until well combined. Fry 1 tbsp of the mixture in hot oil. Taste and adjust salt/pepper accordingly.
• Spoon about 1 heaping tablespoon of the lumpia mixture and place it on the spring roll wrapper. Gently but tightly wrap then seal with an egg wash or water (see video). Repeat 50 times!
• Heat oil in a deep skillet or fryer. Fry 1 piece of lumpia to test out temperature. If it browns too quickly, lower heat to medium. If it doesn't sizzle then it's not hot enough. Fry the spring rolls in batches (DO NOT OVERCROWD) turning once or twice until golden brown and crispy.
• Transfer to a cooling rack to keep it crispy. Eat it on its own or serve with sweet chili sauce!

FILIPINO LUMPIA ( EGG ROLL ) WITH SWEET & SOUR SAUCE

Steps:

• In a large skillet, brown pork meat, remove juices. Leave enough pork oil/juices for the vegetables.
• Sauté onion and garlic.
• Add salt and pepper. Stir. (may add more to taste).
• Add soy sauce and vinegar. Let it boil. Don't stir.
• Add carrots, green beans, bamboo shoots, and bean sprouts. Stir.
• Simmer for 5 minutes. Remove from heat.
• Place 1 tbsp of mixture into one corner of wrapper, fold over bringing in the two sides. Roll up halfway, tightly, and fold ends inward. Brush top corner with egg wash and fold over.
• Deep fry 'till brown. Serve with sweet and sour sauce.
• To make the sauce, mix all the ingredients. Bring to a boil and simmer until sauce thickens, about 5 minutes.

LUMPIANG SARIWA

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.

FILIPINO CHICKEN LUMPIA

Steps:

• Mix together ground chicken, salt and pepper.
• Add carrots, onions, egg, sesame oil, and oyster sauce.
• Place 2 to 3 tablespoons of filling at one end of the lumpia wrapper.
• Roll till the middle.
• Fold the sides inwards.
• Fold till the end.
• Wet the edges with water to seal.
• In a pan at medium heat, add enough oil to submerge the lumpia halfway.
• Fry each side of the lumpia for 5 -7 minutes each or till golden.
• Place these on a rack or kitchen towel to remove the excess oil.
• Serve it with sweet and sour sauce, over rice or as a side dish.