Fried Lumpia
From pauliphonik 13 years ago
- 2 hours to make
- Serves 8-10
Growing up, and I realized this just today, everytime my mom would cook lumpia I would get really excited and would watch her cook in the kitchen. I remember she would always ask me to taste it to see if it's seasoned enough already. Read more Looking back, if there's a moment in my childhood where I can say that I wanted to cook, that would be it. So, ever since I learned how to cook, lumpia has always been in my To Cook List but has never gotten around to actually doing it until now. I was always putting it off maybe because I was afraid I wouldn't be able to at least match my mom's version of it. It's sacred for me, and I didn't want to ruin it. But today I finally had the courage to do it. And I did. It took me 5 hours to do it, but it was all worth it. My verdict? Let's just say my mom would be proud of me. See less
Ingredients
- - lean ground pork shopping list
- - chicken breast fillet, shredded shopping list
- - shrimp, diced OR crab meat, shredded OR both shopping list
- - singkamas (jicama) OR water chestnut, thinly sliced shopping list
- - tomato sauce or paste shopping list
- - lumpia wrapper shopping list
- - garlic, minced shopping list
- - onion, minced shopping list
- - cooking oil shopping list
- - salt shopping list
- - pepper shopping list
How to make it
- In a large wok, heat oil and saute onion and garlic until fragrant. Add ground pork and cook until no longer pinkish. Add shredded chicken and shrimp (and/or crab meat) and cook until shrimp turns pink. Add singkamas or water chesnut. Then add tomato sauce or paste. Mix well. Add salt and pepper to taste. Make sure you are constantly stirring the mixture all this time to avoid the ingredients from getting stuck together or from getting clunky. Once done, set aside to let the mixture cool down. Also, try to drain excess sauce. Then scoop a little portion and wrap in lumpia wrapper. Fry until golden brown.
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