Yield 10 servings Number Of Ingredients 16 Steps:
Make the filling: Heat the oil in a medium pan over medium-high heat. Add the onion, garlic, ginger, and carrot. Cook for 4 minutes, or until the onion is slightly translucent. Add the ground pork and cook for about 6 minutes, or until cooked through. Add the water chestnuts, salt, pepper, and soy sauce. Stir for 2 minutes, then mix in the green onion and cilantro. Remove the pan from the heat and let cool. Heat about an inch (2 cm) of canola oil in a deep, medium frying pan until it reaches 300°F (150°C). Lay out one lumpia wrapper in a diamond shape and spoon 2 tablespoons of filling at the bottom of the wrapper, leaving about an inch and a half (3 cm) of space from the bottom point. Fold the bottom point over the filling, then fold in the edges to create an envelope shape. Roll the wrapper toward the top point. Brush the top point with egg wash and finish the roll to seal the end. Carefully place four to five lumpia at a time in the hot oil. Frying on each side for 1-2 minutes, or until golden brown. Note: If the lumpia are cooking too fast or burning, reduce the heat. Remove the lumpia from the oil and drain on a wire rack or paper towels. Sprinkle with a garnish of cilantro and serve with sweet chili dipping sauce. Optional: Cut lumpia in half. Enjoy!
Yield 15 lumpia Number Of Ingredients 21 Steps:
Heat oil in skillet and saute garlic and onions until tender. Add pork and saute until browned. Add vegetables and cook until tender, yet crisp, about 5-10 minutes. Remove from heat. Season with soy sauce. When mixture is cool, add bean sprouts. Salt to taste. To assemble lumpia: Carefully separate wrappers. To prevent them from drying out, cover unused wrappers with moist paper towel. Lay one wrapper on clean surface. Place about 2-3 tablespoons of the filling near the edge closest to you. Roll edge towards the middle. Fold in both sides and continue rolling. Moisten opposite edge with water to seal. Repeat with other wrappers. Lumpia can be frozen until ready to use. Deep fry at 350 degrees until golden brown, about 3-5 minutes on each side. Drain on paper towels. Serve with Sweet and Sour or Vinegar and Garlic Dipping Sauce. In a small pan combine vinegar, soy sauce, ketchup, water, sugar and salt, and boil for 2 minutes. Thicken with cornstarch mixture. Mix together all ingredients.
Time 1h30m Yield 50 Lumpias Number Of Ingredients 16 Steps:
Add the carrots, onion, and water chestnuts to the bowl of a food processor. Pulse until the vegetables are finely chopped, but not ground into a paste. Transfer the vegetables to a large bowl with the ground pork, green onions, garlic, soy sauce, Knorr seasoning, sugar, black pepper, and egg. Stir with a fork until well combined; do not overmix. Cover the bowl with plastic wrap and refrigerate for 1 hour. Gently separate the lumpia wrappers from one another and cover with a damp towel to prevent them from drying out. Add the flour and water to a small bowl and whisk to combine, making sure there are no lumps. Assemble the lumpia: Scoop 5 tablespoons (52 grams) of the filling onto the center of a lumpia wrapper and shape into a horizontal line, all the way across the wrapper. Fold the bottom of the wrapper over the filling and start to roll tightly. Brush the flour paste on the top edge of the wrapper, then continue rolling to seal. Transfer to a baking sheet and repeat with the remaining wrappers and filling. Cut each lumpia crosswise into 4 equal pieces. If desired, arrange the lumpia in a single layer on a baking sheet, making sure they are not touching each other. Freeze until solid, 2-3 hours, then transfer to an airtight container. The lumpia will keep in the freezer for 3-4 weeks. When ready to fry, pour 1 inch of canola oil into a large pot and heat over medium heat until the temperature reaches 375°F (190°C). Line a rimmed baking sheet with paper towels and set a wire rack on top. Working in batches to avoid overcrowding the pot, add the lumpia to the hot oil and fry for 5-7 minutes, until golden brown. Transfer to the wire rack to drain and repeat with the remaining lumpia, allowing the oil to return to temperature between batches. Serve the lumpia with your favorite sauce for dipping. Enjoy!
Time 46m Yield 36-45 Lumpia, 36-45 serving(s) Number Of Ingredients 13 Steps:
Mix ingredients and microwave small amount of filling for 45 sec - 1 minute. Taste and spice up as necessary. Place small amount on top 1/3rd of lumpia wrapper make like a small meat log. fold top of wrapper over meat, fold in sides and roll the rest of the way sealing with the egg. Fry in 350-375 degree in vegetable oil. Dip in Thai sweet chili garlic sauce. Freeze remainder on cookie sheet, then separate and place in freezer bag.
Time 1h10m Yield 15 Number Of Ingredients 13 Steps:
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. 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. 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.
Time 40m Yield 4-6 serving(s) Number Of Ingredients 9 Steps:
Mix all ingredients,. Put one tablespoons of the mixture in the center of each Lumpia skin and roll into a cigar shape. Using your finger, wet the edge of the wrapper just slightly to hold it together. Using a wok or deep skillet, fry in the oil until golden brown. Serve with sweet and sour sauce for a dip. See my Recipe #149516.
More about “homemade lumpia recipe by tasty”
Time 40m Yield 30 Number Of Ingredients 10 Steps:
Line a cookie sheet with waxed paper. Combine turkey, egg, onion, garlic, cumin, Creole seasoning, salt, and pepper in a bowl. Mix well with your hands. Position a wonton wrapper on a cutting board so it looks like a diamond. Spread a heaping teaspoonful of the turkey mixture in a horizontal line across the bottom third of the wrapper. Fold over the bottom corner and roll once. Fold over the two side corners and roll again to secure. Dampen the top corner with a little cool water. Roll up and press to seal. Place the roll on the prepared cookie sheet. Repeat with remaining rolls, arranging them in a single layer. Freeze until ready to fry. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry the lumpia in batches, about 3 minutes per batch. Remove from the oil and cut in half. Fry again for 30 seconds. Drain on paper towels.
