CEBUANO LUMPIA
Lumpia is like a filipino version of a spring role. It is a crispy treat that goes well with many things. This recipe is a version that comes from the south and it is a little different. Enjoy!
Provided by scottandjing
Categories Onions
Time 55m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Brown ground pork and drain. Add all ingredients diced as fine as you can and toss on low heat for 10 minutes or until vegetables are al dente. place in a bowl and allow to cool.
- The trick to rolling a proper lumpia is to put about a tablespoon of the meat vegetable mixture apx 1/4" from the bottom of the lumpia wrapper. Flip that 1/4" over the top of the mix and tuck it underneath and make it tight. Roll it like a cigar for 1 roll and then tuck in the sides like a burrito and continue rolling until the last roll. Moisten the last 1/4" with water to seal it like an envelope.
- Once you get to this stage you can deep fry, refrigerate, or freeze the lupia. Regardless when you do fry them fry until the outside is very light brown and place on a plate with a paper towel to dry excess oil. Serve with a sweet and sour sauce.
TRADITIONAL FILIPINO LUMPIA
This is a traditional Filipino dish. It is the Filipino version of the egg rolls. It can be served as a side dish or as an appetizer.
Provided by LILQTPINAY23
Categories Appetizers and Snacks Wraps and Rolls
Time 1h10m
Yield 15
Number Of Ingredients 13
Steps:
- Place a wok or large skillet over high heat, and pour in 1 tablespoon vegetable oil. Cook pork, stirring frequently, until no pink is showing. Remove pork from pan and set aside. Drain grease from pan, leaving a thin coating. Cook garlic and onion in the same pan for 2 minutes. Stir in the cooked pork, carrots, green onions, and cabbage. Season with pepper, salt, garlic powder, and soy sauce. Remove from heat, and set aside until cool enough to handle.
- Place three heaping tablespoons of the filling diagonally near one corner of each wrapper, leaving a 1 1/2 inch space at both ends. Fold the side along the length of the filling over the filling, tuck in both ends, and roll neatly. Keep the roll tight as you assemble. Moisten the other side of the wrapper with water to seal the edge. Cover the rolls with plastic wrap to retain moisture.
- Heat a heavy skillet over medium heat, add oil to 1/2 inch depth, and heat for 5 minutes. Slide 3 or 4 lumpia into the oil. Fry the rolls for 1 to 2 minutes, until all sides are golden brown. Drain on paper towels. Serve immediately.
Nutrition Facts : Calories 167.7 calories, Carbohydrate 11 g, Cholesterol 23.2 mg, Fat 10.5 g, Fiber 0.7 g, Protein 7 g, SaturatedFat 2.9 g, Sodium 287.8 mg, Sugar 0.7 g
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