Uncle Reys Lumpia Recipes

UNCLE REY'S LUMPIA

Steps:

• Put the chicken in a small stockpot, cover with water and add the carrots, celery, and onion. Bring to a boil, then reduce to a simmer. Cook for about 1 hour and 15 minutes or until the chicken is cooked and starting to fall from the bone.
• Remove the chicken from the pot; set aside to cool. When the chicken is cool enough to handle, pull the meat from the bones. Put bones and skin back into the stockpot. Turn the heat up and bring the liquid back to a boil. Cook until the liquid is reduced by half, 10 to 15 minutes.
• Strain out the bones and vegetables, and put the liquid back into the pot and season with salt and pepper.
• Add the beans and bean sprouts to the stock and simmer until beans are tender, about 8 minutes. Add the pulled chicken meat to the stock and mix well. Remove from heat and strain the chicken and vegetable filling until dry. Let cool completely before making the lumpia, at least 15 minutes.
• Place 1 wrapper on the table or cutting board and put 1/4 cup of the chicken filling in the lower quarter of the wrapper. Fold the wrapper over the filling, then roll over once. Fold in the ends to seal in the filling, then continue folding over until almost to the top. Brush the edge of the wrapper with egg, fold over, and seal. Continue making the lumpia until the filling is used up.
• Heat about 1 1/2 inches of vegetable or canola oil to 350 degrees F in a medium-sized, deep-sided sauce pan. Place the lumpia in the hot oil a few at a time, turning each one until they are golden brown. Remove from the oil and place onto paper towels to remove excess oil.
• Mix soy sauce, vinegar, and garlic together. Serve lumpia with the dipping sauce.

LUMPIA (FILIPINO SPRING ROLLS)

Steps:

• 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.
• 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.
• 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.
• 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.
• At this point, you can freeze your rolled lumpia if you wish by placing them in freezer bags and then into your freezer.
• To cook the lumpia, fill a large frying pan with about 1/2-inch of vegetable oil. Heat the oil over medium-high heat. Gently place the lumpia into the hot oil and fry until golden brown on all sides, 3 to 5 minutes total (if frying frozen lumpia, it will take 1 to 2 minutes longer).
• Place the fried lumpia on paper towels and serve immediately with sweet and sour sauce or chili sauce (bottled from the store is fine).

LUMPIA - SIMPLE AND EASY

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.

LUMPIA

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.

HOW TO MAKE FILIPINO LUMPIA

Steps:

• Combine all ingredients except for the eggs in a bowl, and mix with your hands. (per Irene, this way it is with love!) After it's all mixed, cover it and let it sit in the fridge for an hour (or up to 24 hours) before wrapping.
• Open the lumpia wrappers and cut in half to form rectangular strips or in quarters to make bite size rolls. The lumpia wrappers are larger than most eggroll or spring roll wrappers. If you are using spring roll wrappers, you can cut them in half or leave them the bigger size.
• Carefully peel the wrappers apart and place about a tablespoon of filling on each one. Roll them according to your preference and then dip your finger in the beaten egg and seal the edges. Set the rolls aside until ready to cook. I found it was easiest to roll them all in an assembly line and then cook them in batches.
• In a small sauce pan, heat about 2 inches of oil over medium high. Once the oil is hot, use tongs to place a few rolls in the oil at a time. Let cook for about a minute on one side and then turn to cook the other. If the oil covers them completely, just turn as needed to make sure they are cooking evenly. When they are lightly golden brown, remove from the oil and place on a paper towel covered plate. Serve with dipping sauces of your choice. Enjoy!