LUMPIA SPRING ROLL RECIPES
LUMPIA (FILIPINO SPRING ROLLS) RECIPE - FOOD.COM
Found this on a neat blog called Yummy Addiction. Posting for World Tour 2016. I chose this recipe to post because the blogger had a number of good photos including how to wrap the lumpia. Need to find a good dipping sauce recipe! I think I"ll be exploring this blog more!
Total Time 1 hours
Prep Time 40 minutes
Cook Time 20 minutes
Yield 25 each, 25 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl, combine pork, garlic, onion, carrot, celery, soy sauce, egg, salt and pepper. Carefully separate the wrappers. To prevent them from drying out as you work, keep a barely damp paper towel over the unused wrappers.
- Lay one wrapper on clean surface. Place 1 heaping tablespoon of the filling diagonally near one corner of the wrapper and gently push the filling into about 4-inch log, leaving a 1½ inch space at both ends. Fold the side nearest to you over the filling, then fold in both sides and roll neatly and tight. Moisten the other side of the wrapper with beaten egg white to seal the edge. Cover the rolls with plastic wrap to retain moisture. Repeat with remaining wrappers. At this point, lumpia can be frozen until ready to use.
- In a deep pan, add the oil to about 1-inch depth and heat to 350°F Make sure the oil is hot enough before adding the wrappers by testing the edge of one. If it sizzles and bubbles, then the oil is ready. Carefully slide the lumpia, a few at a time, into the oil and fry until crispy and golden brown on all sides, 3 to 5 minutes total. Do not overcrowd pan during frying. Remove from oil and drain on paper towels. Ensure that oil is back to 350 degrees before frying the next batch. Serve hot with sweet and sour sauce or other sauce of your choice. Enjoy!
Nutrition Facts : Calories 233.3, FatContent 21.6, SaturatedFatContent 2.8, CholesterolContent 21.2, SodiumContent 168.2, CarbohydrateContent 5.6, FiberContent 0.3, SugarContent 0.4, ProteinContent 4.5
LUMPIA (IN SPRING ROLL WRAPPERS) RECIPE - FOOD.COM
There are many combination's of Lumpia fillings and after trying many I came up with this, reminds me of how they tasted when I was in the Philippians. I prefer the authentic Lumpia wrapper (spring roll wrapper) as they are very thin and fry up nice and crisp. Opposed to the egg roll and wanton wrappers.
Total Time 1 hours 33 minutes
Prep Time 1 hours 30 minutes
Cook Time 3 minutes
Yield 50 Lumpia rolls
Number Of Ingredients 12
Steps:
- Combine meat, vegetables, sauces and spices in a large bowl. Cover and refrigerate for 30 minutes to 1 hour for flavors to set.
- Prepare wrapper as per package instructions and place on a work surface (should look like a diamond). Place 1 tablespoon of filling at the lower one third of the wrapper shape into a small strip about 3 inches long.
- Fold bottom edge up, and then fold right side over followed by left side, then roll to complete. Seal end flap with water. (See note.) Finished Lumpia roll should be about 4 inches long.
- After you have assembled all the Lumpia, heat your oil (I use deep fryer) to 375 degrees. Cook until golden brown, don't over crowed, turning often, approximately 3 minutes. Drain on paper towels.
- Place remaining uncooked Lumpia in a freezer bag and freeze. I will heat my fryer and place these right in frozen, a few at a time and they come out great.
- For a dipping sauce I use Mae Ploy* sweet chili sauce or a good sweet and sour sauce.
- * Purchased at local Asian or Filipino store.
- Note: the wrapper packages usually have instructions for rolling the wrap.
Nutrition Facts : Calories 26.1, FatContent 1.7, SaturatedFatContent 0.7, CholesterolContent 7.7, SodiumContent 49.4, CarbohydrateContent 0.3, FiberContent 0.1, SugarContent 0.1, ProteinContent 2.2
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