Saturday, August 20, 2011
I may have cracked the code for the perfect Pork Lumpia!
I absolutely LOVE Lumpia!
If you are unsure of what a Lumpia is, it is simply this:
It is A Fried Spring Roll popular in Indonesia & Philippines.
Just think of it as a skinny version of an Egg Roll!
When I lived in Okinawa, I had so many Filipino friends who made many
different kinds of lumpia filled with vegetables, shrimp, pork, ground beef and even chicken!
I really miss living in Okinawa!
Because making Lumpia is a bit of a process, I tried my best to offer a picture tutorial of how to make them!
Ingredients:
2 lbs Ground Pork
1 1/2 cups carrots, ground up in a food processor
1 bundle of green onions, finely chopped
6 cloves minced garlic
2 eggs, lightly beaten
2 Tbsp Soy Sauce
1/4 tsp ground ginger
Salt & Pepper
Meat Tenderizer (No MSG)
2 packages of Lumpia (Spring Roll) Wrappers
1 small bowl of water
1. In a large mixing bowl combine ground pork, processed carrots, minced garlic,
and finely chopped green onions.
2. Lightly beat two eggs and pour into meat mixture.
3. Measure two Tablespoons of soy sauce and pour into meat mixture.
(What do ya think if my crazy blue nail polish?
BbGirl and I were manicure girls today and she painted my finger nails blue!)
4. Add Ground Ginger.
5. Add a little Salt and Pepper for some flavor.
6. Mix in some Meat Tenderizer for a little more flavor!
7. Thoroughly mix together all the ingredients.
Pull out your Lumpia Wrappers and let's get busy!
8. Using one sheet at a time, place a lumpia wrapper on your work surface
in a diamond shape, with the corners facing up and down.
9. Drop a spoonful of meat filling near the center of the wrapper.
10. With your spoon, push the filling down a little bit, and spread into a log shape.
11. Fold the bottom corner of the wrapper up over the filling.
12. Fold the two sides of the wrapper towards the middle.
13. Roll the wrapper upwards.
14. Before, the lumpia is completely rolled, wet your fingers
and moistend the edges and tip of the lumpia wrapper.
15. After it is moistened, finish rolling the pastry..
..taking care that, with your fingers, the end piece is pressed firmly against the lumpia to seal shut.
16. Set Aside.
17. Repeat steps 8 - 15 until all wrappers and filling is gone.
18. Preheat cooking oil, for deep frying, to 365°F.
19. Deep fry the lumpia in small batches, turning frequently, for 3 to 4 minutes per batch,
or until they are browned on the outside and reach the internal temperature of 160°F.
20. Remove to paper towel lined plate and repeat with the rest of the lumpia.
Serve warm with Sweet & Sour Sauce, or Soy Sauce!
Yields about 5 dozen Lumpia
Note: Lumpia holds up well in the freezer! I like to freeze my lumpia in gallon sized ziploc bags for later. Just make sure to increase your frying time to about 6 minutes, when taking it from freezer to deep fryer, and always remember to check the internal temperature of your food before serving it!
Subscribe to:
Post Comments (Atom)
0 comments:
Post a Comment