Authentic Lumpia Recipe

Authentic Filipino Pork Lumpia the Old Woman and …

WEBJan 13, 2021 · Add the cabbage and potatoes and cook an additional 5 minutes, or until the potatoes are just starting to tenderize. Pour the soy …

1. In a wok or large frying pan, heat the olive oil over medium heat. When hot, add the onions. Sauté, stirring often, for about 5 minutes. Lightly sprinkle with salt. Add the garlic and sauté until fragrant ~ about 30 seconds. Add the cabbage and potatoes and cook an additional 5 minutes, or until the potatoes are just starting to tenderize. Pour the soy sauce and sesame oil over the vegetables and seasoning with pepper. Stir and remove from the heat.
2. Once slightly cooled, add the pork, carrots, and egg to the pan. Stir until thoroughly mixed.
3. Follow the directions on the rice paper to soften the paper. My directions said 5 seconds in warm warm one sheet at a time. However, I found that it took closer to 15 to 20 seconds to get to the right consistency. Regardless, work only one sheet at a time.
4. Scoop about 2 tablespoons of the pork mixture onto the sheet just below the exact middle of the sheet. Fold the sheet over on the left and right to create a book. Then fold the bottom up and over the meat. Tightly roll the paper/meat up into a tight roll. (See photos above). Set aside on a plate. Continue with the rest of the sheets until all of the meat has been used. When arranging on a plate, be careful that the rolls do not touch each other, otherwise they will stick and tear.

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Authentic Filipino Lumpia Recipe (Filipino Egg Rolls)

WEBNov 8, 2013 · Heat a skillet over medium heat, add vegetable oil to about 1 inch depth, and heat for 5-10 minutes. Fry the egg rolls for 3-4 minutes …

1. In a skillet, sauté the garlic and onions in hot oil until the onions are translucent. Add the ground beef, Shitake mushrooms, salt, pepper, soy sauce, and sauté until the beef is browned.
2. Drain the excess oil from the pan, add chicken broth and bring to boil. Add the potatoes and carrots and simmer for 5-10 minutes. Add the green beans, cabbage and celery and simmer for another 5 minutes. The vegetables should be slightly crisp. Remove the pan from heat and add the bean sprouts or jicama. Drain excess fats and liquid mixture. Allow the mixture to cool at room temperature.
3. Separate the individual sheets of wrappers, being careful not to tear them. Keep them moist and pliable during assembly by storing them in a plastic bag, or under moist towel. Do not allow them to dry out and become brittle.
4. Place 1 full tablespoon of the filling diagonally near one corner of the wrapper, leaving a 1.5 inch edge of space at both ends. Fold the side along the length of the filling over the filling, tuck in both ends, and roll neatly and tight. Moisten the other side of the wrapper with water to seal the edge.

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