Homemade Lumpia

Lumpia for DinnerThis is another dish that I learned to make from a fellow military spouse.  My beautiful friend, Kim, is half Filipino and when she served us lumpia one day, I begged her to teach me how to make them.

Lumpia is a traditional dish that is the Philippines’ version of egg rolls.  I saw online that this dish is recommended as an appetizer or a side dish.  We love lumpia as a dinner so I don’t care what they say – we fry these babies up, serve them with veggies and a side of rice – and dinner’s done.  Lumpia is so tasty that we make up a whole mess at one time and save 1/2 of them for another dinner  . . . in the very near future.

Ingredients

2 packages Refrigerated Lumpia Wrappers (I’ve had horrible luck with the lumpia wrappers at our store lately so I’ve been using egg roll wrappers until I find a better quality of lumpia wrapper)

1 lb ground beef (you can also substitute with ground pork or do 1/2 and 1/2 of each)

1/2 onion, chopped

2 cloves Garlic, minced

baby food carrots for picky eaters1 carrot, chopped (Fly Guy hates carrots – with a passion – and will refuse to eat anything with tell-tale orange chunks.  What do I do?  I’m sneaky.  I’ve found a TON of different ways that I can sneak pureed, baby food carrots into meals and he has no clue.  Shhh!  What he doesn’t know is actually good for him!)

1 celery, chopped

1/3-1/2 of a small head of green cabbage

Soy Sauce

Fresh Bean Sprouts

Vegetable oil

……………………………………………………………………………………………………………………………………………………………………

-Brown beef and onion and garlicBrowning beef, garlic, and onions for lumpia

-While the meat is browning, chop up the cabbage.  If you have a blender, you can do a “wet chop” method to get a grated consistency in seconds:

-Put large chunks of your cabbage into your blender and fill with enough water that the cabbage pieces begin to float.Wet chopping cabbage

-Pulse your blender on ‘High’ for 2 second bursts.  It should only take 2-3 before your cabbage is completely shredded.

-Drain well.Shredded Cabbage in blender

-When the beef is done, mix together in a large bowl with the remaining veggies (except the bean sprouts).Filling for Lumpia

-Add soy sauce to taste.  (Usually a couple of tablespoons.)

-Pour vegetable oil into a small cast iron pan until it is about 1″ deep.  Begin heating on medium-low heat.

-To get a finer texture that makes the lumpia easier to roll, I recommend putting this mixture through your food processor/blender at a low speed briefly.  I usually do this in about 3 batches so it doesn’t get bogged down.  You don’t want it to be pureed but you want the larger chunks to be broken into small pieces.Lumpia filling

-At this point, add bean sprouts.  I don’t have a picture of this because I completely forgot to add them!!  Sorry!

-Fill and wrap the lumpia wrappers.  If you don’t know how, here’s a small tutorial:

–  You’re going to want 2 large plates in front of you and a small bowl of water nearby.Easy set up for wrapping lumpia or egg rolls

-Set the lumpia (egg roll) wrapper on the plate in front of you so that it looks like a diamond.  Put a small amount of meat mixture (about 2 Tbs.) on the bottom third of the diamond in a line.  Do NOT put too much on or it will be very hard to roll up.Making lumpia

-Fold up the bottom over the mixture.Rolling lumpia

-Fold in the sides and roll gently up most of the way.Rolling lumpia

-Dip your finger into the bowl of water and wet the inside of the top part of the diamond before rolling the rest of the way up.  Water acts as a “glue” between the layers of pasta and seals the flap down.using water to seal upper flap on lumpia

-Roll your lumpia up completely pressing gently on the flap to seal.Rolled lumpia

About 1/2 of my lumpia made up and ready to cook.

-Your oil should be hot now.  Add the lumpia to your oil and fry for 3 minutes or until that side becomes golden brown.Frying lumpia

-Flip and fry for another 3 minutes or until the other side is browned.

Frying lumpia
See the bubbly texture of the wrap? Traditional lumpia wrappers don’t do this. They stay smooth as they cook. Mine look like this because I am using egg roll wrappers.

-Remove from the oil onto a plate lined with paper towels.  Repeat the steps for as many lumpia as you desire for that meal.  Do NOT cook them all if you’re not planning on eating them all immediately.  More on that below.

-Serve with rice and a dipping sauce and enjoy while warm.  Our favorite dipping sauce is Sweet and Sour Duck Sauce and Fly Guy is especially partial to Sriracha sauce.Lumpia for Dinner

-If you are planning on saving some, place the rolls in an airtight bag and seal and then place in the freezer – UNCOOKED.  Fried food doesn’t store well.

Dessert, Anyone?

Apple Pie Lumpia DessertYou’ll notice that you’ll have some wrappers left over after you’ve finished up your meat filling.  Being the sugar hound that I am, I decided to make a fun little dessert!  I love apple pie and almost always have apples on hand so here’s the easy Fried Apple Pie “Lumpia” that I came up with.

Ingredients

1-2 apples, I prefer Gala or Johnagold

2 Tbs sugar (plus some extra for rolling at the end)

1/2 tsp cinnamon (I adore cinnamon too so I really toss a bunch in but for those who like measuring it out, I’d start with 1/2 tsp and go from there.)

Leftover lumpia/egg roll wrappers

-We’re assuming that you’ve got oil hot from cooking lumpia for dinner.  Keep it on medium low while you whip up dessert rolls.

-Finely chop up your apples.

-Add 2 Tbs. sugar and the cinnamon and mix well.

-Fill the rolls just like you did with the lumpia (directions above).

-Fry on both sides until golden brown.

-Roll briefly on a plate with a handful of sugar on it and then place on a serving plate.Dessert Apple Pie Lumpia

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