Thursday, July 28, 2011

Lumpia Filipino Eggrolls

This is one of our top of the list, family favorites! When My eldest daughter was younger she would cry at my leg because she couldn't wait for them to be done cooking! She could NOT get enough of them and now her little sister has the same adoration for them! They are time consuming to roll but one bite and you'll see how Oh SO worth it they are!! Will definately fly off the plate at any party!

1 pound ground pork
1 pound ground beef
1 medium onion very finely chopped
1 carrot grated
1/4 cup soy sauce
2 1/2 tsp black pepper
1 1/2 TB garlic powder
2 TB salt
1 package of SPRING ROLL wrappers (not egg roll wrappers, unless you HAVE to!)
few shakes of Accent seasoning (MSG) optional
1 1/2 quarts of oil for deep frying

In a large bowl combine pork, beef, onion and carrot.Make sure to completely mix well. Using your hands is best to slightly knead the meat. Gradually blend in the soy sauce, black pepper, salt, garlic powder and Accent until evenly distributed.
Lay out a few wrappers out at a time while keeping a slightly damp cloth over the rest of the package (they dry out fast).Place aprox 1 to 2 tablespoons of filling in a line down the center of the wrapper. Make sure filling is NO THICKER than the width of your thumb! (think of a thin cigar) or else the wrapper will cook much faster than the filling.
Fold tightly like a burrito by folding in the ends over the filling then top to bottom.Moisten the edges with a finger dipped in water to seal shut. Repeat with rest of wrappers until filling is gone.
* tip* before frying dip each end in flour to help keep sealed while cooking, esp if you have to cut in half for smaller serving sizes before frying.
Heat Oil in a deep fryer pan or heavy skillet. fry 3-4 lumpia at a time or at least enough to where they are not crowded. Fry until golden brown. Lumpia are cooked through when they float.
Freeze wonderfully before frying for future use!
Great served with  Sweet Chili sauce or sweet and sour sauce for dipping!!


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