This isn’t my favorite recipe (I could never choose), but one that I would definitely recommend for anyone who is interested in trying a Filipino dish. I mentioned helping my friend make lumpia growing up in a previous post, they are pretty standard. I don’t know the exact recipe, but this one that I found is close (Shanghai style). Of course you could substitute a lot of the veggies with anything you like (carrots, cilantro, green onion, celery, etc). There are tons of variation recipes online. And as a caution, it can be a tedious job rolling them, but well worth the effort. Enjoy!
Recipe: Lumpiang Shanghai (Filipino Spring Rolls filled with Pork)
Makes about 50 lumpia/spring rolls
Ingredients:
-1 package Lumpia wrappers (25 sheets); Chinese or Vietnamese spring roll wrappers meant for frying can be substituted.
-2 pounds ground pork
-5 cloves garlic, peeled and minced
-1-inch piece of ginger, peeled and minced
-2 tablespoons soy sauce
-2 eggs, lightly beaten
Freshly ground black pepper, to taste
Method:
-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, garlic, ginger, soy sauce, eggs, and 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 them on their 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 (bottled from the store is fine).
(Note: You can also add finely minced raw shrimp to the pork mixture if you’d like. Also, instead of ground pork, you can use ground beef, or even ground turkey)
Recipe: Lumpiang Shanghai (Filipino Spring Rolls filled with Pork)
Makes about 50 lumpia/spring rolls
Ingredients:
-1 package Lumpia wrappers (25 sheets); Chinese or Vietnamese spring roll wrappers meant for frying can be substituted.
-2 pounds ground pork
-5 cloves garlic, peeled and minced
-1-inch piece of ginger, peeled and minced
-2 tablespoons soy sauce
-2 eggs, lightly beaten
Freshly ground black pepper, to taste
Method:
-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, garlic, ginger, soy sauce, eggs, and 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 them on their 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 (bottled from the store is fine).
(Note: You can also add finely minced raw shrimp to the pork mixture if you’d like. Also, instead of ground pork, you can use ground beef, or even ground turkey)
Mmmm, sounds delicious. I can't remember the last time I had lumpia, too long! I actually see myself trying to make it in the near future. Any recomendations for a sauce to dip it in? They're delicious but occasionally a little dry.
ReplyDelete