edium heat.
Separate 8 Filipino Lumpia Wrappers and set on wax
Let cool before preparing the Lumpia.
TO ASSEMBLE:
Prepare
Make sure the lumpia wrappers are completely thawed. Lay
slotted spoon, transfer the lumpia to paper towels to drain
you need to keep the lumpia wrappers moist, not sopping wet
In a large skillet, brown pork meat, remove juices. Leave enough pork oil/juices for the vegetables.
Saute 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 ' ...
mix all well in a large bowl.
If you can find lumpia wrappers from an oriental store, These work best.( about the size of a dinner plate and round)
Allow mix to sit for a while.
Put a small amount of mixture into middle of wrapper and roll up and fold in the edges.
Wet down with a little water.
Fry until golden brown.
Serve with sweet and sour or some crushed garlic with vinegar.
he fish filling in a lumpia wrapper. Continue until remaining filling
Combine all ingredients for lumpia (spring roll) filling.
Wrap in lumpia wrapper in long thin shape (approx 1 table spoon per sheet of wrapper).
Deep fry in hot oil until golden brown.
Drain.
Cut into shorter lengths before serving.
Prepare Sweet and Sour Sauce:
Combine all ingredients in a sauce pan, whisk until sugar and corn starch are dissolved, boil over high heat and reduce to preferred thickness.
Serve with lumpia.
Slice Goya ripe plaintains in half (lengthwise).
Lay 2 sections of plantain on a lumpia wrapper.
Sprinkle some brown sugar on the plantains.
Wrap lumpia according to package directions.
Deep-fry in oil until golden brown.
Serve with a scoop of vanilla ice cream.
Enjoy!
Mix ground pork, shrimp, 1 egg, green onion, carrot, sesame oil, salt and pepper in mixing bowl.
Roll in lumpia wrappers about 1/2 inch thick.
Seal with egg whites.
Fry in oil on medium heat on all sides until brown.
Serve with sweet and sour sauce.
In a bowl, combine pork, shrimp, water chestnuts, mushrooms, onion, salt, pepper and egg.
At one end of the lumpia wrapper, spoon about 2 tablespoons of the pork mixture and roll tightly. Brush end of the wrapper with water to seal it.
Deep fry.
When slightly cool, cut into 2-inch pieces.
Serve hot with sweet-sour sauce or hot Thai sauce which can be bought at most Filipino store or Oriental stores in Moreno Valley.
ou have assembled all the lumpia, heat your oil (I use
oggy!
Dip in the AUTHENTIC PHILIPPINE LUMPIA DIPPING SAUCE, or use
Into a medium large saucepan, put 2 cups of water, chicken (or tofu--see note), onion, garlic, soy sauce, vinegar, cooking wine, and sugar.
Bring it to a boil.
Add the spices and simmer 5 minutes.
Add the vegetables and cook until tender.
Thicken the sauce with the cornstarch mixture.
Serve with steamed rice.
Mix all ingredients,.
Put one tablespoons of the mixture in the center of each Lumpia skin and roll into a cigar shape. Using your finger, wet the edge of the wrapper just slightly to hold it together.
Using a wok or deep skillet, fry in the oil until golden brown.
Serve with sweet and sour sauce for a dip. See my Recipe #149516.
Combine the first 7 ingredients in a bowl.
Beat egg.
Add to the first mixture and mix thoroughly.
At one end of lumpia wrapper, spoon 2 tablespoons of the mixture and roll tightly. Seal one end of wrapper by brushing with water.
Cut roll in 2 equal pieces and deep fry until golden brown.
Serve with prepared sweet and sour sauce.
head before making the lumpia and set aside.
Mix
Set aside.
For the lumpia, place 1 piece of banana
il to 375\u00b0F. Fry lumpia, 2 or 3 at a