Thursday, June 30, 2011

Lumpia (Eggroll) recipe of the week

This recipe is a favorite of my family and friends, when there is a party or gathering I am always requested to  bring these.

1 package of lumpia skins (if you can not find this at your local grocery store you can always replace this with spring roll wrappers. The key is to use thin wrappers) Each package contains about 30 wrappers/skins.

1/2 pound of ground beef or ground chicken
1 1/2 cups of frozen mixed vegetables, thawed
1 clove of garlic, finely chopped
garlic salt and black pepper to taste
water for rolling
Canola oil for frying

Brown the meat until thoroughly cooked. Drain off any fat.
Add mixed vegetables
Add garlic salt and black pepper to taste
Mix until fully incorporated.

Let mixture cool to room temperature before rolling.

Rolling method: 

It may take a few tries to get the rolling of the Lumpia down right but, its worth the effort.

Take one sheet of wrapper and place about 2 tablespoons of filling at the bottom but, leaving enough room to roll over the filling.

Take bottom edge and place over filling. Bring each side of wrapper toward the center creating a neat roll. Keep rolling until you get the the top of the wrapper and seal with water to close. Repeat until all the wrappers and or stuffing mixture is used up.

Remember not to over stuff the rolls otherwise you will have breakage in the rolls while frying.

Heat oil to 350 degrees and fry until golden brown and drain on paper towels.

Serve hot with your favorite dipping sauce.

PS: I would also like to add that the Lumpia can be frozen before frying if you want to eat them at a later time, just defrost at room temperature and then fry.


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