Pork And Beef Lumpia Egg Rolls Recipe 425

LUMPIA ROLLS

Steps:

• Brown beef and pork in a large frying pan with a small amount of oil over medium heat. Drain, place in a large mixing bowl, and set aside. In the same pan, cook the carrots with a splash of soy sauce until tender. Add the bean sprouts, snap peas, mushrooms, and green onions, and a dash each of soy sauce, salt, garlic powder, and black pepper. Cook and stir for 5 minutes, or until vegetables are tender but still firm. Add to beef and pork, and toss to combine.
• Work with 5, or so, spring roll wrappers at one time, leaving the others covered with a damp cloth to prevent them from drying out. Lay the wrappers so that one corner is facing you. Place a small amount of filling mixture on the corner closest to you, and fold over. Fold the two outside corners inward, then continue rolling up as you would a burrito, leaving the top corner exposed. Brush a small amount of egg white on the top corner, finish rolling, and seal. Repeat with remaining filling and wrappers.
• Heat vegetable oil in deep-fryer or deep skillet to 375 degrees F (190 degrees C). Fry rolls for about 5 minutes, or until golden brown, then drain on paper towels.

CLASSIC EASY LUMPIA (PHILLIPINO EGGROLL)

Steps:

• In a large Wok (or deep fry pan) cook the ground beef and garlic until no longer pink. Drain and poor meat into Large Bowl.
• Finely shred potatoes, carrots and celery ( the finer the better, large pieces will poke holes in the very thin wrappers).
• Pour all shredded vegetables into meat and mix all ingredients together.
• set aside a sheet pan to lay your rolled lumpia's.
• lay flat one lumpia wrapper at a time.
• take about a table teaspoon (not a measured tea spoon) of the meat/veggie mixture and place in the upper/middle of the wrapper.
• fold over top of wrapper over top of mixture, pull back with wrapper to help pull the mixture in tight. Fold in the left side, roll forward once, then fold in the right side and roll forward once, you should now still have a small area of wrapper left, using a basting brush (or fingers) dip your hands into the egg whites and lightly baste the end, finish rolling forward. The egg whites should wet the warpper enough to seal it, but not soak through and make it soggy. Lay aside.
• Once you are finished wrapping heat vegetable oil in deep fryer to 350-375. Carefully drop in with fry basket or with metal tongs. These should fry for about 3-5 minutes or until a light golden brown. Let drain on paper towels, lightly salt, serve.
• These go well with sweet and sour sauce, soy sauce, or just plain.
• **tips.
• be careful not to overload the lumpia wrapper, they tear very easily and are pretty much useless once you tear them.
• when cooking the ground beef, use a mic and chop type motion to help make the pieces as small as possible .
• Freezer friendly- you can put these into ziplock nags and freeze. I usually use the gallon size bags and put about 7 vertically in the bag (with the ends facing up).i lightly let all the air out, zip, and fold the excess bag over, then stack them in the freezer.

PORK AND BEEF LUMPIA (EGG ROLLS) RECIPE - (4.2/5)

Steps:

• In a medium mixing bowl, mix all above filling ingredients with a fork or chopstick until well mixed. Spoon about 1½-2 tablespoons meat mixture and place along one corner of spring roll wrapper. Shape into about 2-inch stick. Roll tightly, folding in wrapper ends while rolling. Brush edges lightly with egg yolk to seal the Lumpia closed. Repeat with remaining filling. Heat the oil in a deep fry pan on high until hot, then turn down to medium. Fry in deep hot oil until golden brown and meat is cooked inside. Serve with sweet and sour sauce that can be bought from grocery stores. For healthier cooking: Place Lumpia on a cooking sheet, spray with no-stick cooking oil. Bake at 325 degree F until both sides turn golden brown. Flip once if necessary. It's about 25-30 minutes. They turn out as juicy as the fried ones, but less oil.

LUMPIA (PHILIPPINE EGG ROLLS FROM SCRATCH)

Steps:

• Doilies: Combine flour, water and salt to taste and mix thoroughly with a wire whisk to remove lumps.
• Batter should be about the consistency of a crepe batter.
• Add a little water if it is too thick.
• If the batter thickens as it sits, you may have to add more water.
• Heat a 6" crepe pan and wipe out with lightly oiled wax paper.
• Pour on batter quickly to cover the bottom.
• Pour off excess.
• Allow to cook over low heat until the edges begin to curl and pull away from the sides of the pan.
• Remove and place on clean, dry surface.
• Repeat, oiling pan each time.
• Do not stack doilies on top of each other until each has cooled.
• Before filling, put off excess batter to make a perfect circle.
• Filling: Cook pork or beef in a large skillet until pinkness is gone.
• Drain off grease.
• Add shrimp, onions, water chestnuts, bamboo shoots, celery, garlic and carrot; cook until carrot is almost tender.
• Stir in remaining ingredients except the egg white and oil.
• Mix well.
• Cook until bean sprouts are limp.
• Pour mixture into strainer and cool, allowing as much liquid as possible to drain off before filling rolls.
• Use about 1 heaping teaspoon for each doily.
• Place filling near one side.
• Roll doily over filling a couple of times; fold in sides and roll up tightly.
• Seal flap with a little egg white.
• Deep fry in corn oil heated to about 375F degrees, until rolls are golden.
• Drain thoroughly on paper towels and serve with sauce.

LUMPIA (FILIPINO EGG ROLL)

Steps:

• Brown beef and pork, until almost completely cooked. Drain fat. Cool and process in food processor or chop up into fine pieces (like Taco Bell taco meat or a little coarser) with fork.
• Combine meats, vegetables, egg, sauces, pepper in a large bowl. Cover and refrigerate for 30 minutes to 1 hour for flavors to set inches I like to prepare my filling the day before so it can marinate all night.
• Prepare wrapper (by separating) and place on a separate plate. Place 1 to 2 T of filling in the center of the wrapper.
• Fold left edge over all the way, then bring down top and bottom, then roll the rest of the way to the right, making a roll. hard to explain without a picture, but you'll figure it out -- looks like an egg roll when done, only thinner and longer. Seal with with flour and water mixture.
• After you have assembled all the lumpia, heat your oil (I use the deep fryer) to 375 degrees. Cook until golden brown, turning often, approximately 3 minutes. Drain on paper towels.
• Serve with sweet and sour sauce.
• Note: the wrapper packages usually have instructions for rolling the wrap. Times vary by experience and methods used.