Filipino or Samoan EggRoll Dish??

Question

I am trying to recall what the name of this dish is that I had.I want to say it is a Filipino or Samoan dish? It is like an egg roll but they called it Limpia? or Limpio? It was so tasty and I can't figure out how to make it or what the real name of it is.I think there was cabbage in it but it was like an egg roll.HELP!?

Answer 1

Lumpia, pronounced "loom'-pee-ah

Answer 2

lumpia, im pretty sure its a filipino dish cause I eat it almost on every occasion. It is usually filled with meat

Answer 3

Pretty Ono Lumpia  



Ingredients:

1 lb ground beef or ground pork

Garlic

Green onion

Oyster sauce

Carrots

Bean sprouts Lumpia wrappers (or the egg roll wrappers if you can't get the round lumpia wrappers)

Shoyu (aka Soy Sauce)

Sugar

Vinegar

Cooking Instructions:

First, get the vegetables ready by cutting/slicing it up (you want it kinda small as you're going to put this in the lumpia wrapper). Once that's done, start cooking the beef/pork in a frying pan. Once the meet is just about cooked, throw in the onions/carrots/garlic/bean sprouts (this recipe is kinda whatever you want in it... You don't have to use the vegetables listed but I do recommend the green onion and the garlic because it adds the most flavor). Okay, once all of that is just about cooked (or has been cooking for about 3-5 minutes, add the oyster sauce (to taste) and make sure you stir it all up so it's mixed in really good. Let it cook for a few more minutes until you're sure the meat is cooked (especially if you use pork). Take a small taste and see if you need to add more oyster sauce or pepper or salt. The second part is wrapping the lumpia. What you have to do is separate the wrappers and put them on a plate. Get a bowl and crack 1-2 eggs and stir them up like you're going to make scrambled eggs. Lay out a lumpia wrapper, put some meat (which you should have taken out of the frying pan (strain it if you want to - it makes wrapping them easier) and put it in the wrapper and wrap (kinda like one burrito at Taco Bell). Once you have it wrapped, dip your finger in the egg and rub it on the lose end of the wrapper so the lumpia stays closed. If you don't plan to eat them right away, you should put them on wax paper and stick them in the freezer. Once they're all wrapped and you're ready to eat them, put some oil in a frying pan (maybe 1/4 - 1/2 inch) and get it really hot (put the burner on HI or MED HI). Once it's hot, place the lumpia in it, turn it over one time (so both sides are brown) and serve. To make some good stuffs for dip your lumpia in, put about 1 cup shoyu with a couple of teaspoons of vinegar (to taste) with some crushed red pepper (like you find at a pizza place) and sugar (all of these to taste) and serve it up and grind!!!

Kalua Cabbage Lumpia  



Ingredients:

1 lbs. shredded Kalua pork

1 medium Cabbage, sliced

1 onion, sliced

Salt & pepper to taste 1 package Lumpia wrapper

Canola oil for frying

1 clove crushed Garlic

Vinegar for dipping

Cooking Instructions:

Saute pork and onion in a large frying pan. Add cabbage and cook until cabbage is soft. Salt and pepper to taste. Place into colander and drain and cool thoroughly. To make lumpia, place 2 tablespoon kalua cabbage mixture onto one wrapper. Fold the edge closest to you over filling, then fold in the left and right side towards the center. Roll tightly. Brush edge with egg white and seal. Fry lumpia until golden brown. Drain on paper towel. Serve with garlic and vinegar dipping sauce