RCI-SN.005.0021.001

Filipino Lumpia

Contributed by [http://groups.yahoo.com/group/catsrecipes/ Catsrecipes Y-Group]

Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate

Ingredients

Method

1
Heat oil in a large skillet over medium-high heat, then add the crushed garlic and minced onion, stirring until fragrant and the onion becomes translucent, about 2 minutes.
2
Add the ground beef or pork to the skillet and cook, breaking it apart with a spoon, until browned and cooked through, about 8 minutes.
8 minutes
3
Stir in the soaked and sliced dried mushrooms and the chop suey vegetables, combining well with the meat mixture.
4
Season the filling with salt and shoyu, mixing thoroughly to distribute the seasonings evenly. Remove from heat and let cool slightly before assembling, about 3 minutes.
3 minutes
5
Stir the chopped green onion into the cooled filling and set aside on a clean surface.
6
Lay a lumpia wrapper on a flat surface in a diamond orientation and place 2 to 3 tablespoons of filling in the center.
7
Fold the bottom corner of the wrapper over the filling, then fold the left and right corners inward, creating an envelope shape.
8
Brush the top corner with beaten egg to seal, then roll the wrapper firmly away from you to enclose the filling completely. Repeat with remaining wrappers and filling.
9
Heat oil for deep frying in a heavy pot or deep skillet to 350°F, using a thermometer to ensure proper temperature.
10
Carefully place the lumpia into the hot oil in batches, being careful not to overcrowd the pan, and fry until golden brown on all sides, about 3 to 4 minutes total.
4 minutes
11
Transfer the fried lumpia to a paper towel-lined plate to drain excess oil.
12
Serve the lumpia warm as an appetizer or main dish, optionally with sweet and sour sauce, vinegar, or soy sauce for dipping.

What Makes This Variant Distinct

  • Original variant

Cuisines