Filipino Lumpia
From mrs_stiltner 16 years agoIngredients
- 1 tbs. vegetable oil shopping list
- 1 lb. ground pork shopping list
- 2 garlic cloves (crushed) shopping list
- 1/2 cup onion (chopped) shopping list
- 1/2 cup carrots (chopped) shopping list
- 1/2 cup green onions (chopped) shopping list
- 1/2 cup cabbage (thinly sliced) shopping list
- 1 tsp. ground black pepper shopping list
- 1 tsp. salt shopping list
- 1 tsp. garlic powder shopping list
- 1 tsp. soy sauce shopping list
- 30 lumpia wrappers shopping list
- 2 cups vegetable oil (for frying) shopping list
How to make it
- 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.
The Rating
Reviewed by 4 people-
We used to buy these from a tiny market in Gulfport, MS. The owner would call us when she made them.
gingerlea in Tampa loved it
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