FILIPINO LUMPIA
We lived in the Philipines when I was a child, this was my favorite food ever. We still make this once every year, usually at thanksgiving (seperate from actual thanksgiving dinner ofcourse.) These freeze very well, freeze before cooking. This takes a good amount of prep. time, but well worth the wait!!!
Provided by GlutenFree
Categories Filipino
Time 1h5m
Yield 18 rolls, 5 serving(s)
Number Of Ingredients 8
Steps:
- Heat vegetable oil in frying pan, throw in Carrots, Onion, and Bean Sprouts, cook on med. for about 5 - 10 minutes, don't let mixture burn. Remove from heat, drain off excess oil.
- Now cook your Sausage in pan untill all brown, don't over cook. Remove from heat let cool.
- Mix veggie mixture, and meat together in large bowl, add soy sauce and Garlic powder, mix very well.
- Now to assemble --
- First off, you need to keep the lumpia wrappers moist, not sopping wet, just don't let them dry out, they get very brittle. We like to use a spray bottle just for this.
- Lay out your wrapper, use about 2 good sized tablespoons of the mixture, place at one end with about 1 inch from the end. spread out in an even line, but not all the way to the sides, you will need to roll those inches.
- Now that you have that done, start rolling untill you get near the middle, then fold in the sides, and finish rolling, use a little egg wash to seal.
- Now to cook the whole thing --
- Deep fry for about 3-5 minutes, or until golden brown, at about 350. Pull out of oil, and let dry on paper towels. serve.
- Enjoy!
Nutrition Facts : Calories 655.3, Fat 56.6, SaturatedFat 17.1, Cholesterol 131, Sodium 1377.6, Carbohydrate 6.4, Fiber 1.4, Sugar 3, Protein 29.1
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