The Best Lumpia Recipe

Lumpia (Filipino Spring Rolls) Rasa Malaysia

WEBJun 4, 2024 · Step 5: To cook the lumpia, fill a large frying pan with about 1/2-inch (1 cm) of vegetable oil. Heat the oil over medium-high heat. …

1. Using a serrated knife, cut the square lumpia wrappers in half so that you have two stacks of rectangular wrappers. Place a damp paper towel over the wrappers to keep them from drying out as you work.
2. Combine the pork, cabbage, garlic, ginger, soy sauce, chicken bouillon powder (if using), eggs, and ground black pepper in a large bowl. Using your hands, or a rubber spatula, mix the filling well so that the seasonings are evenly distributed.
3. Place one of the rectangular wrappers vertically on your work surface with the short edge facing you. Place a heaping teaspoon of the filling on the wrapper about half an inch from the edge closest to you. Grasp the bottom edge of the wrapper and roll it up and over the filling, continuing to roll until 2 inches of wrapper remain.
4. Dip two fingers into a bowl of water, then moisten the last 2 inches of wrapper with your fingers. Finish rolling the lumpia, then rest it on its seam. Continue rolling with the rest of the filling and lumpia wrappers.

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Traditional Filipino Lumpia Recipe

WEBMar 27, 2024 · Remove from heat and let cool. 2. Assemble the lumpia: Place three tablespoons of the filling on the wrapper and follow the …

1. Place a wok or large skillet over high heat, and pour in 1 tablespoon vegetable oil. Cook pork, stirring frequently, until no pink is showing. Remove pork from pan and set aside. Drain grease from pan, leaving a thin coating. Cook garlic and onion in the same pan for 2 minutes. Stir in the cooked pork, carrots, green onions, and cabbage. Season with pepper, salt, garlic powder, and soy sauce. Remove from heat, and set aside until cool enough to handle.
2. Place three heaping tablespoons of the filling diagonally near one corner of each wrapper, leaving a 1 1/2 inch space at both ends. Fold the side along the length of the filling over the filling, tuck in both ends, and roll neatly. Keep the roll tight as you assemble. Moisten the other side of the wrapper with water to seal the edge. Cover the rolls with plastic wrap to retain moisture.
3. Heat a heavy skillet over medium heat, add oil to 1/2 inch depth, and heat for 5 minutes. Slide 3 or 4 lumpia into the oil. Fry the rolls for 1 to 2 minutes, until all sides are golden brown. Drain on paper towels. Serve immediately.

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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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