Recipe for Lumpia
At the Experience Asia 2008 festival on Saturday we had some really tasty food. Among the different varities we tried was something called Lumpia from the Phillipines. It is quite yummy so I thought I would post a recipe for them (ours had pork in them but you can add whatever meat you want) that I sangged from here.
Chicken Lumpia
These Filipino egg rolls make a tasty dish.
Ingredients
1½ pounds ground chicken or pork
⅓ cup chopped water chestnuts
½ cup chopped onion
4 eggs
¼ cup soy sauce
salt and freshly ground black pepper, to taste
2 packages small-to-medium size egg roll wrappers (also called "wonton wrappers"), about 40 wrappers, total
4 cups cooking oil
sweet and sour sauce or sweet chili sauce
Directions
In a large bowl, combine meat, water chestnuts, onion, eggs, soy sauce, salt, and pepper.
Mix well and set aside.
On a clean, dry surface, place one egg roll wrapper with one corner facing you (like a baseball diamond).
Place about 1 tablespoon of the meat mixture in the center of the wrapper.
Dip your fingers in a glass of water and lightly wet the corner pointing away from you (second base).
Fold the corner closest to you (home base) over the mixture, then fold the side corners over that and roll away from your body.
The wet corner should seal the roll.
Repeat the process with the remaining ingredients.
Place the rolls in large zip-close plastic bags and freeze overnight.
In a large saucepan, heat the oil to about 350°F (use an instant cooking thermometer), or until it begins to shimmer and the oil bubbles lightly when a wooden chopstick is inserted.
Using tongs, place each frozen lumpia roll in the hot oil and fry until brown, about 3 to 4 minutes.
Use tongs to turn rolls to ensure even cooking.
Remove the rolls to a plate covered with paper towels to absorb excess oil.
Serve with sweet and sour sauce or a sweet chili sauce.
Chicken Lumpia
These Filipino egg rolls make a tasty dish.
Ingredients
1½ pounds ground chicken or pork
⅓ cup chopped water chestnuts
½ cup chopped onion
4 eggs
¼ cup soy sauce
salt and freshly ground black pepper, to taste
2 packages small-to-medium size egg roll wrappers (also called "wonton wrappers"), about 40 wrappers, total
4 cups cooking oil
sweet and sour sauce or sweet chili sauce
Directions
In a large bowl, combine meat, water chestnuts, onion, eggs, soy sauce, salt, and pepper.
Mix well and set aside.
On a clean, dry surface, place one egg roll wrapper with one corner facing you (like a baseball diamond).
Place about 1 tablespoon of the meat mixture in the center of the wrapper.
Dip your fingers in a glass of water and lightly wet the corner pointing away from you (second base).
Fold the corner closest to you (home base) over the mixture, then fold the side corners over that and roll away from your body.
The wet corner should seal the roll.
Repeat the process with the remaining ingredients.
Place the rolls in large zip-close plastic bags and freeze overnight.
In a large saucepan, heat the oil to about 350°F (use an instant cooking thermometer), or until it begins to shimmer and the oil bubbles lightly when a wooden chopstick is inserted.
Using tongs, place each frozen lumpia roll in the hot oil and fry until brown, about 3 to 4 minutes.
Use tongs to turn rolls to ensure even cooking.
Remove the rolls to a plate covered with paper towels to absorb excess oil.
Serve with sweet and sour sauce or a sweet chili sauce.