Best Meat And Potatoes Lumpia Recipes

TRADITIONAL FILIPINO LUMPIA

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.

CLASSIC EASY LUMPIA (PHILLIPINO EGGROLL)

Steps:

• In a large Wok (or deep fry pan) cook the ground beef and garlic until no longer pink. Drain and poor meat into Large Bowl.
• Finely shred potatoes, carrots and celery ( the finer the better, large pieces will poke holes in the very thin wrappers).
• Pour all shredded vegetables into meat and mix all ingredients together.
• set aside a sheet pan to lay your rolled lumpia's.
• lay flat one lumpia wrapper at a time.
• take about a table teaspoon (not a measured tea spoon) of the meat/veggie mixture and place in the upper/middle of the wrapper.
• fold over top of wrapper over top of mixture, pull back with wrapper to help pull the mixture in tight. Fold in the left side, roll forward once, then fold in the right side and roll forward once, you should now still have a small area of wrapper left, using a basting brush (or fingers) dip your hands into the egg whites and lightly baste the end, finish rolling forward. The egg whites should wet the warpper enough to seal it, but not soak through and make it soggy. Lay aside.
• Once you are finished wrapping heat vegetable oil in deep fryer to 350-375. Carefully drop in with fry basket or with metal tongs. These should fry for about 3-5 minutes or until a light golden brown. Let drain on paper towels, lightly salt, serve.
• These go well with sweet and sour sauce, soy sauce, or just plain.
• **tips.
• be careful not to overload the lumpia wrapper, they tear very easily and are pretty much useless once you tear them.
• when cooking the ground beef, use a mic and chop type motion to help make the pieces as small as possible .
• Freezer friendly- you can put these into ziplock nags and freeze. I usually use the gallon size bags and put about 7 vertically in the bag (with the ends facing up).i lightly let all the air out, zip, and fold the excess bag over, then stack them in the freezer.

BEEF LUMPIA

Steps:

• Crumble and brown ground beef in large skillet or wok. Remove excess fat. Stir in garlic and onions and stir-fry until tender.
• Add carrots and fish sauce and cook 5 minutes. Season to taste with salt and.
• pepper. Transfer into colander to drain off any drippings (to prevent wrappers from getting soggy).
• Place about 1 tablespoon meat filling in a thin strip across one triangular end of lumpia wrapper (about 2 inches from corner tip).
• Roll tightly halfway then fold in both sides, continue rolling toward other.
• tip. Moisten corner edges with egg or water to seal. Place on large tray. Repeat with remaining filling and wrappers. (May be covered and refrigerated for 1 day or frozen up to 1 week at this point.).
• Heat oil to 375 degrees in deep-fryer or wok.
• Drop lumpia, few pieces at time, and fry until golden brown on all sides. Drain on paper towels.
• Serve with sweet and sour sauce.