Meat And Potatoes Lumpia Food

LUMPIA (FILIPINO SPRING ROLLS)

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).

MEAT AND POTATOES LUMPIA

Steps:

• Place potatoes in a pot with enough lightly salted water to cover, and bring to a boil. Cook 10 minutes, or until tender; drain.
• Place the beef, onion, and green bell pepper in a skillet over medium heat. Season with salt and black pepper. Cook until beef is evenly brown and onion is tender. Mix in peas and carrots, and continue cooking until heated through.
• In a large bowl, mix the potatoes with the beef mixture. Cover and refrigerate (or place in the freezer) until cooled completely.
• Heat the oil in a large skillet or deep fryer to 365 degrees F (185 degrees C).
• Lay egg roll wrappers on a flat surface, and place about 1/4 cup filling in the center of each. Fold to form egg rolls, and seal with moistened fingers.
• In batches, fry the egg rolls in the heated oil about 3 minutes on each side, until golden brown. Drain on paper towels.

LUMPIA

Steps:

• In a food processor, chop the garlic as small as possible. Add the green onion and yellow onion and pulse to a similar size as the garlic. Add and pulse the shiitake mushroom caps and water chestnuts until all are a similar size. Add the shrimp and pulse until the shrimp are a coarse hamburger grind. Add the ground pork, soy sauce, fish sauce, brown sugar and pepper and mix all thoroughly. Transfer to a bowl, then cover with plastic wrap and refrigerate for 30 minutes.
• Preheat 1 inch frying oil to 350 to 360 degrees F in a heavy-bottomed pot.
• Carefully peel one wrapper off the stack. Orient the wrapper square to the edge of the counter, not diagonal. Scoop about a heaping tablespoon (approximately 1 ounce) of the filling and spread it about an inch from the edge closest to you and about 1/2 inch from each side. Brush all of the edges with the egg wash. Fold the edges in on the sides and begin rolling the bottom of the wrapper to the top, making a tight rope. Make sure when you finish rolling that the egg wash has sealed the roll. Place the lumpia seam-side down on a plate while you make the remaining lumpia. (This amount of filling should make approximately 30 rolls. (These could be made smaller for appetizers.)
• Fry in batches until golden brown and cooked through, about 3 minutes. Remove to drain on a rack or paper towels. Serve hot with sweet chile sauce mixed with vinegar to taste.

CLASSIC EASY LUMPIA (PHILLIPINO EGGROLL)

Steps:

• In a large Wok (or deep fry pan) cook the ground beef and garlic until no longer pink. Drain and poor meat into Large Bowl.
• Finely shred potatoes, carrots and celery ( the finer the better, large pieces will poke holes in the very thin wrappers).
• Pour all shredded vegetables into meat and mix all ingredients together.
• set aside a sheet pan to lay your rolled lumpia's.
• lay flat one lumpia wrapper at a time.
• take about a table teaspoon (not a measured tea spoon) of the meat/veggie mixture and place in the upper/middle of the wrapper.
• fold over top of wrapper over top of mixture, pull back with wrapper to help pull the mixture in tight. Fold in the left side, roll forward once, then fold in the right side and roll forward once, you should now still have a small area of wrapper left, using a basting brush (or fingers) dip your hands into the egg whites and lightly baste the end, finish rolling forward. The egg whites should wet the warpper enough to seal it, but not soak through and make it soggy. Lay aside.
• Once you are finished wrapping heat vegetable oil in deep fryer to 350-375. Carefully drop in with fry basket or with metal tongs. These should fry for about 3-5 minutes or until a light golden brown. Let drain on paper towels, lightly salt, serve.
• These go well with sweet and sour sauce, soy sauce, or just plain.
• **tips.
• be careful not to overload the lumpia wrapper, they tear very easily and are pretty much useless once you tear them.
• when cooking the ground beef, use a mic and chop type motion to help make the pieces as small as possible .
• Freezer friendly- you can put these into ziplock nags and freeze. I usually use the gallon size bags and put about 7 vertically in the bag (with the ends facing up).i lightly let all the air out, zip, and fold the excess bag over, then stack them in the freezer.

LUMPIANADA (LUMPIA + EMPANADA) RECIPE

Steps:

• In a large pan, pour-in and heat oil over medium heat.
• Add-in the chopped onions and minced garlic. Saute for 1 to 2 minutes until soft and aromatic.
• Add-in the ground beef, soy sauce, oyster sauce, sugar, and season with salt and pepper as needed. Stir well and cook until beef is lightly browned.
• Add-in the diced carrots, diced potatoes and pour-in water. Cover and simmer while stirring occasionally over low heat until liquid has evaporated.
• Transfer to another container and set aside to let it cool.
• In a flat and clean workspace, place the lumpia wrappers.
• Scoop a part of the meat mixture (2 tbsp) and place at the bottom center part of the wrapper. Add-in sliced hard-boiled eggs and cheese strips. Fold the wrapper sides into the filling and then roll upwards to form a log-shape. Repeat the step for the rest of the ingredients.
• In the same cooking pan, add-in the lumpianada rolls. Cook until the wrapper is golden brown.
• Transfer to a serving plate or serving tray. Serve and enjoy!

LUMPIA

Steps:

• Put the beef and pork in a large bowl and gently mix to combine.
• Add the garlic, ginger, water chestnuts, carrot, onion, soy sauce, sesame oil, salt, pepper, chili flakes, and scallion and mix until combined.
• Line a baking sheet with parchment. Take half of a wrapper and place it on your work surface so that a point is facing you. Place about 2 heaping tablespoons of the filling on the wrapper and spread it out to the edges. Turn up the bottom corner and roll upward. Fold in the left and right corners, making sure the filling is nicely packed, with no air pockets. Continue rolling. Dip your finger in the egg wash, pat it on the remaining corner, and finish rolling the lumpia, sealing the edge. The lumpia should be about 1/2 inch in diameter. Put the lumpia on the baking sheet. The lumpia can be made to this point and refrigerated, covered with a damp towel, for up to 8 hours or frozen in an airtight container for 2 to 3 weeks.
• Heat the oil in a wok or high-sided sauté pan over medium heat until it reaches 350 degrees F on a deep-fry thermometer. Line another baking sheet with paper towels. Fry the lumpia in batches of four to six, until golden brown and crispy and the meat is cooked through, for a total of 4 minutes for fresh lumpia and 6 minutes for frozen. Remove with a slotted spoon to the prepared baking sheet. Serve with the sweet chili sauce on the side.
• Note: I find that it helps to separate the wrappers in advance; cover them with a damp paper towel to prevent them from drying out.