What is the best way to make Lumpia?

Question

I just wanted to know what is the best way and what all do you need to make lumpia?

Answer 1

here is tINGREDIENTS (Nutrition)

15 ml vegetable oil

455 g ground pork

2 cloves garlic, crushed

85 g chopped onion

65 g minced carrots

50 g chopped green onions

45 g thinly sliced green cabbage

2 g ground black pepper

6 g salt

3 g garlic powder

5 ml soy sauce

30 lumpia wrappers

475 ml vegetable oil for frying

DIRECTIONS

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.

here is the best way to make Lumpia which is delicious!!!! hope this helps Gilly x

Answer 2

Lumpia (Shanghai version)

A recipe Filipinos are proud of. You could use pork or beef or both!

1 pound ground pork

1 pound ground beef

1 medium onion, finely chopped

1 carrot, grated

1/4 cup soy sauce

2 1/2 teaspoons black pepper

1 1/2 tablespoons garlic powder

2 tablespoons salt

1 (16 ounce) package spring roll wrappers

1 1/2 quarts oil for frying

In a Large bowl, combine ground pork, ground beef, onion, and carrot. Make sure to completely mix everything. I suggest getting down and dirty and use your hands. Knead the meat in the bowl if you must. Gradually blend in the soy sauce , black pepper, garlic powder, and salt until all ingredients are evenly distributed.

Lay out a few wrappers at a time on a flat surface, and place about 2 tablespoons of the filling in a line down the center of the wrapper. Make sure the filling is no thicker than your thumb, or the wrapper will cook faster than the meat. Take the bottom and top edges of the wrapper and fold them towards the center. Take the left and right sides, and fold them towards the center. Moisten the last edge of the wrapper to seal. Now repeat using the rest of the wrappers, and have hubby or the kids help you out.

Heat the oil in a deep-fryer or heavy skillet to 375 degrees F (190 degrees C). Fry 3 or 4 lumpia at a time. Fry for about 3 or 4 minutes, turning once. Lumpia are cooked through when they float, and the wrapper is golden brown. Cut in half, or serve as is with dipping sauce. We like sweet and sour sauce, soy sauce with lemon, or banana ketchup.

Answer 3

Baked Lumpia Rolls Recipe #19577

These Filipino appetizer's are awsome! I make these at least 4 times a year and have to double for my family-good luck if your a guest!

by DiB's

35 min | 15 min prep

SERVES 15 , 60 rolls, or so

1 lb ground lean pork

1 medium carrot, chopped fine

1 medium onion, chopped fine

1 (8 ounce) can water chestnuts, drained and chopped fine

1 (8 ounce) can bamboo shoots, drained and chopped fine

8 cloves garlic

1 teaspoon grated fresh ginger

2 teaspoons soy sauce

1 teaspoon black pepper

1 package wonton wrapper

1 large egg

Dipping Sauce

1/4 cup packed brown sugar

1/2 cup distilled white vinegar

1 teaspoon soy sauce

2 teaspoons water

1 teaspoon cornstarch, mixed with the water

2-3 teaspoons freshly grated ginger

In a large bowl combine the pork, carrot, onion, water chestnut, bamboo shoots, garlic, ginger, soy sauce and pepper.

Stir mixture until thoroughly combined-at this point you can cover and stick in the fridge over night.

I lay out about 10 wrappers at a time, roll the meat mixture into cigar shapes about finger thickness-be reasonable-and the length of the wrapper.

Roll, brush ends with beaten egg and finish the roll to seal.

Place seam side down on a cookie sheet and repeat until done.

Bake in a preheated 450 degree oven, turning once for around 20 minutes.

They should be cooked through and the wrappers are golden brown.

Serve hot.

You can make these ahead of time and keep cooked lumpia in the fridge for up to 3 days, or frozen up to 4 weeks.

To reheat (thaw if frozen) bake on baking sheet in a 450 oven for 10 minutes-turn rolls once.

Dipping sauce----------------.

In a 3 quart saucepan mix together the brown sugar, vinegar and soy sauce.

Stir over high heat until sugar dissolves.

Mix the cornstarch/water and add to the sugar mixture and stir until mixture boils.

Remove from heat and stir in ginger.

Makes 2/3 cup and you can double.