THE RELUCTANT GOURMET COOKING COMMUNITY

[LADawg]

Yesterday I had a chance to eat something call Lumpia. If you are like me you don’t know what that is (was). From doing a little internet looking I found that it’s a Filipino Spring roll or as we say here in the United States an egg roll. Some are made with just meat while others have different kind of vegetable fillings The one I had was a meat lumpia and it was sure good. I was just wondering if any of you had ever tried to make these, what kind of wrapper did you use, and did you sauté the meat before wrapping the lumpias?
I got a couple of recipes off the internet, but do any of you have a recipe that you prefer? :?: :?:

[crazybuoy]

hey

i found one here



Ingredients

1 tablespoon vegetable oil
1 pound ground pork
2 cloves garlic, crushed
1/2 cup chopped onion
1/2 cup minced carrots
1/2 cup chopped green onions
1/2 cup thinly sliced green cabbage
1 teaspoon ground black pepper
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon soy sauce
30 lumpia wrappers
2 cups 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.