LUMPIA
This roll can be filled with whatever you like: beef, pork, or vegetables. The combination in this recipe is my favorite.
Provided by Leah Cohen
Categories Philippines Ground Beef Pork Fry Appetizer Side
Yield 15 pieces
Number Of Ingredients 17
Steps:
- Put the beef and pork in a large bowl and gently mix to combine.
- Add the garlic, ginger, water chestnuts, carrot, onion, soy sauce, sesame oil, salt, pepper, chili flakes, and scallion and mix until combined.
- Line a baking sheet with parchment. Take half of a wrapper and place it on your work surface so that a point is facing you. Place about 2 heaping tablespoons of the filling on the wrapper and spread it out to the edges. Turn up the bottom corner and roll upward. Fold in the left and right corners, making sure the filling is nicely packed, with no air pockets. Continue rolling. Dip your finger in the egg wash, pat it on the remaining corner, and finish rolling the lumpia, sealing the edge. The lumpia should be about 1/2 inch in diameter. Put the lumpia on the baking sheet. The lumpia can be made to this point and refrigerated, covered with a damp towel, for up to 8 hours or frozen in an airtight container for 2 to 3 weeks.
- Heat the oil in a wok or high-sided sauté pan over medium heat until it reaches 350 degrees F on a deep-fry thermometer. Line another baking sheet with paper towels. Fry the lumpia in batches of four to six, until golden brown and crispy and the meat is cooked through, for a total of 4 minutes for fresh lumpia and 6 minutes for frozen. Remove with a slotted spoon to the prepared baking sheet. Serve with the sweet chili sauce on the side.
- Note: I find that it helps to separate the wrappers in advance; cover them with a damp paper towel to prevent them from drying out.
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Umer Jani
[email protected]Overall, I was disappointed with this recipe.
Shulammite Wemegah
[email protected]I'm not sure what I did wrong, but my lumpia didn't turn out crispy.
Sally Greisen
[email protected]The lumpia were difficult to roll.
Junayed Hossen
[email protected]The filling was a bit bland.
Barbara Bennett
[email protected]The lumpia were a bit too oily for my taste.
Ahmed Mohamed Ali
[email protected]I'll definitely be making these again!
Sahanaj Sahanaj
[email protected]Delicious!
Gacha Furry
[email protected]These lumpia were a great appetizer for my party. They were easy to make and everyone loved them.
Hamza Hakim
[email protected]I've never made lumpia before, but this recipe made it so easy. The lumpia were crispy and the filling was flavorful. I will definitely be making these again.
Cats Timeforcats
[email protected]These lumpia were so easy to make and they turned out delicious. I used ground chicken instead of pork and they were still amazing.
Raja Faisal kiyani
[email protected]I'm not a big fan of lumpia, but I decided to give this recipe a try and I was pleasantly surprised. The lumpia were light and crispy, and the filling was flavorful and savory.
Pantoma Pantoma
[email protected]I've made lumpia before, but this recipe was the best one I've tried. The instructions were clear and easy to follow, and the lumpia turned out perfectly.
Elizabeth Hidalgo
[email protected]These lumpia were a hit at my party! They were crispy and flavorful, and the filling was delicious. I will definitely be making these again.