Ingredients
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-
1
-
1
-
2
-
1
-
1
-
1 - 1 1/2
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3
-
-
-
-
-
-
-
Directions
Filipino Lumpia, We lived in the Philipines when I was a child, this was my favorite food ever We still make this once every year, usually at thanksgiving (seperate from actual thanksgiving dinner ofcourse ) These freeze very well, freeze before cooking This takes a good amount of prep time, but well worth the wait!!!, My wife is from Camotes, near Cebu City Her grandmother taught her to use 1/2 ground pork and 1/2 ground beef She also adds equal amounts of carrots, onions, cabbage, and green peppers Use fresh garlic or the minced in a jar type Omit the sprouts and only use Silver Swan soy sauce from your oriental market It can’t be beat!!!, Made this today Too much garlic powder I only used 1/2 T Don’t think that I’ll make it again
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Steps
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1
Done
|
Heat Vegetable Oil in Frying Pan, Throw in Carrots, Onion, and Bean Sprouts, Cook on Med. For About 5 - 10 Minutes, Don't Let Mixture Burn. Remove from Heat, Drain Off Excess Oil. |
|
2
Done
|
Now Cook Your Sausage in Pan Untill All Brown, Don't Over Cook. Remove from Heat Let Cool. |
|
3
Done
|
Mix Veggie Mixture, and Meat Together in Large Bowl, Add Soy Sauce and Garlic Powder, Mix Very Well. |
|
4
Done
|
Now to Assemble -- |
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5
Done
|
First Off, You Need to Keep the Lumpia Wrappers Moist, not Sopping Wet, Just Don't Let Them Dry Out, They Get Very Brittle. We Like to Use a Spray Bottle Just For This. |
|
6
Done
|
Lay Out Your Wrapper, Use About 2 Good Sized Tablespoons of the Mixture, Place at One End With About 1 Inch from the End. Spread Out in an Even Line, but not All the Way to the Sides, You Will Need to Roll Those Inches. |
|
7
Done
|
Now That You Have That Done, Start Rolling Untill You Get Near the Middle, Then Fold in the Sides, and Finish Rolling, Use a Little Egg Wash to Seal. |
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8
Done
|
Now to Cook the Whole Thing -- |
|
9
Done
|
Deep Fry For About 3-5 Minutes, or Until Golden Brown, at About 350. Pull Out of Oil, and Let Dry on Paper Towels. Serve. |
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10
Done
|
Enjoy! |
