For coconut ice cream, fold coconut
head before making the lumpia and set aside.
Mix
Leave enough pork oil/juices for the vegetables.
Saute onion
emaining wrappers. At this point, lumpia can be frozen until ready
il to 375\u00b0F. Fry lumpia, 2 or 3 at a
Make sure the lumpia wrappers are completely thawed. Lay
able. of filling in each lumpia/spring roll wrapper and roll
ugar until coated. Wrap a lumpia wrapper around each coated banana
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.
In a large saucepan, brown meat with garlic and onion.
Add vegetables and seasonings; cook for 2 minutes.
(Do not overcook vegetables.)
Drain and cool.
Combine flour and water to make a paste.
To make lumpia, place 2 tablespoons of vegetable filling on a wrapper.
Fold nearest edge of wrapper over filling; fold left and right towards center.
Roll tightly toward open edge.
Seal with paste.
Heat oil to 375\u00b0.
Fry lumpia until golden brown; drain.
Serve with Lumpia Dipping Sauce.
Makes 40 lumpia.
o taste.
To assemble lumpia: Carefully separate wrappers. To prevent
eat.
Separate 8 Filipino Lumpia Wrappers and set on wax
an to lay your rolled lumpia's.
lay flat one
aucepan. Add chicken, and cook for 10 to 15 minutes, or
nd cook over medium heat for 5 minutes.
Add about
Mix thoroughly; let filling cool for 10 minutes.
Wrap 1
nd toss on low heat for 10 minutes or until vegetables
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 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.
Mix thoroughly all ingredients, except lumpia wrappers and oil for wrapping.
Take a heaping teaspoonful and roll in lumpia wrapper.
Make a long roll about 3/4-inch diameter.
Cut to 2-inch pieces, using very sharp knife.
Deep fat fry.
Serve with soy sauce and lemon or sweet and sour sauce.