Lumpia – Cook like an Asian Momma style!
Lumpia recipe – Cook like an Asian Momma style
This recipe is dedicated to all my special Filipino friends that I have come to know and love all over the twitch stream. My filling includes Chinese lop chang which is a Chinese sausage instead of the Filipino longganisa, which is their sausage, and of course there’s ground pork and veggies like always in any good fried delicious spring roll. Salamat kaibigan ChoPaeng this is for you and Reinard Tesoro!
Lumpia – Cook like an Asian Mama style
Serving size up to 8-10 people
1 cup of napa cabbage
1 small spanish onion
2 stalks of green onion
¼ cup of shredded carrots
¼ cup of shredded bamboo shoots
2 links of Chinese sausage
1 Tablespoon of minced garlic
1 lb of ground pork with some fat
3 tablespoon of Cooking oil
Seasonings for the filling
3 tablespoon of soy sauce
3 tablespoons of fish sauce
1 teaspoon of kosher salt
1 teaspoon of black pepper
1 teaspoon of granulated sugar
1 teaspoon of Sesame seed oil
1 package of medium or large size Spring roll pastry wraps – defrosted – it’s found in the frozen section at the Asian market
2 whisked eggs
1 bottle of store bought chili sweet sauce for dipping
Deep fry in a deep fryer or a wok at the temperature of 375 degree
Procedure on Making the Filling:
- Wash and clean the cabbage, dry it well and chop into small pieces.
- Cut up carrots, if they are not cut or pre shredded into little match sticks.
- Dice up a small onion and wash and dice green onions
- Use a food processor to mince the vegetables, including the can bamboo and place into a bowl.
- Take two Chinese sausages and cut up into small pieces and you can shred that in the food processor and add to the vegetable bowl as well. Combine it well using clean hands.
- Taking a wok or a frying pan place on the stove turn the flame to about medium high heat and add cooking oil.
- In about a minute or two gently add the raw ground pork and as you brown it, add some salt and pepper to the meat. Once it’s been browned and cooked through, add the veggies with the Chinese sausage mixture let it simmer together.
- In a side bowl mix soy sauce, fish sauce and mince garlic together with granulated sugar and sesame seed oil. Add to the cooked ground pork and veggies and combine it well and let the mixture absorb into the filling. Cook this filling for about 5 minutes or less on medium simmer. No lid on because it will make it more watery. You don’t want that for the filing because it will cause the spring roll wrap to tear easily.
- In a bowl, crack two eggs and whisk it well, for it is your glue to keep the spring roll together
- Get the filling into a container or a big bowl and let cool a bit. In the meantime get your deep fryer temperature to 375 degree or in wok using a candy thermometer for 375 degrees.
- Have a tray set up with some paper towels to absorb some of that oil.
- Set up a rolling station with the egg spring roll wrap packaged opened depending on the size you pick will determine the size lumpia some package medium size some are large. Place the whisked egg next to the wraps and the filling next to the egg mixture glue. The Fryer should be warming or ready to go.
- On a play or cutting board, place the spring roll pastry wrap in front of you like a diamond shape and taking two fingers dip it into the egg and finger paint the egg wash on the side at the very top of the diamond shape left and the right side of the pastry wrap
- Place the filling in like idea of skinny sausage, and then taking the point of the wrap that is pointing to your tummy roll it over the filling shaping in the a long lengthy pipe and as you roll you tuck the left and right end corners to the center and keep rolling and tucking, until it becomes a long spring roll. It should stay together tight enough to fry. I say fry it up two at a time for about 3 minutes each side to get it nice evenly browned. Use a tong to pick up the hot lumpias and lay them on the tray with paper towels to absorb the oil. Once you’re done folding and frying it’s time to eat. Dipping sauce is the chili sweet sauce.