is a very popular side dish in the Philippines
and it is served in most gatherings
along with pancit and other delicious dishes and whatnot.
Everybody knows what Egg rolls are and most everybody knows
how to make it,
therefore, it doesn't need much introduction.
I just wanted to share my version of making lumpia
which has cooked meat in the fillings
and so there is a little bit more work involved,
but I guarantee you, it is worth all the effort.
After trying this cooked meat fillings,
you will not want to go back to the raw meat fillings anymore.
The Lumpia Filling:
1 lb. ground beef
1 lb. ground pork
1 med size onion, sliced in chunks
1 tsp. onion powder
1 tsp. garlic powder
1 med, size carrot
2 stalks celery, finely diced
6 cloves garlic, chopped very finely
2 med size potato, boiled
Egg roll wrappers
Preparing to Wrap the Lumpia:
In a pot, dissolve about 2 heaping tbps. of all purpose flour in 1/4 cup water. Cook over medium heat stirring constantly until it reaches a consistency of a pudding. You may add more water if necessary. Set aside.
Use this homemade paste to seal the seams of the lumpia. Some people use egg white, but I prefer to use this paste.
B) Separate the lumpia or egg roll wrappers.
Make sure to cover the stack of wrappers with a damp kitchen towel to prevent them from drying out as these wrappers dry out easily. When they dry out they become brittle and tend to crack. Good wrappers are a little stretchy and malleable. If they are brittle, that means they have been exposed to air or they are just plain old. Better not use them.
on how to wrap the lumpia.
I like this diagram because it is self explanatory and very helpful for beginners.
Wrapping the Lumpias:
I like using the wrappers that are pre-cut to 4x4-inch
so I don't have to cut up the lumpias before frying them.
These wrappers come in 50 pieces per package and are
available in most Asian or Oriental stores.
This recipe can make about 150 pieces.
There are 2 ways to cook these Lumpias:
Frying in hot oil
Bake in the oven
To fry Lumpias in hot oil:
In a heavy skillet or fry pan, heat some vegetable or canola oil
Fry the wrapped lumpias until golden brown and crispy.
Drain fried lumpia on paper towels and serve with your favorite dipping sauce.
Most Filipinos enjoy the simple dipping sauce made with
vinegar, garlic, salt and pepper with some hot peppers.
You can use sweet chili sauce as well, which are available in Asian stores.
2) You can either freeze left over fillings for later use or make 150 pieces of lumpia and freeze them.
3)To fry frozen lumpia, do not thaw them out, otherwise the wrappers will become soggy and will break apart while frying them.
4)* To test if the temperature of the oil is perfect for frying the lumpia,
stick one end of lumpia in the oil, when it sizzles good, it is ready.