I was introduced to this Philipino recipe by my good friend MariLou. We met her in CA and she couldn't believe I had never tried this. So, we made it together, and now I make it for special occasions and whenever I want something different.
The great thing about this dish is that you can add anything you want. You want meet? Add it.. Cabbage? Peas? Shrimp? Add them.. Sky's the limit on this. I make ours vegetarian and they are totally awesome!
The great thing about this dish is that you can add anything you want. You want meet? Add it.. Cabbage? Peas? Shrimp? Add them.. Sky's the limit on this. I make ours vegetarian and they are totally awesome!
Ingredients:
Instructions:
Heat oil in pan. When hot, add onion and garlic to the pan; cook and stir until fragrant, about 2 minutes. Stir in the vegetables and cilantro. Season with pepper, salt, garlic powder, and soy sauce. Remove from the heat, and set aside until cool enough to handle, about 5 minutes.
Assemble lumpia: Place 3 heaping tablespoons of filling diagonally near one corner of a lumpia 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 and tightly to close. Moisten the other side of the wrapper with water to seal the edge. Transfer to a plate and cover with plastic wrap to retain moisture. Repeat to assemble remaining lumpia.
Heat 1/2 inch vegetable oil in a heavy skillet over medium heat for 5 minutes.
Slide 3 to 4 lumpia into the hot oil, making sure the seams are facing down. Fry, turning occasionally, until all sides are golden brown, 1 to 2 minutes. Transfer to a paper towel-lined plate to drain. Repeat to fry remaining lumpia. Serve immediately.
Credit to Marilou C.
- 1 tablespoon oil
- ½ cup chopped onion
- 2 cloves garlic, crushed
- ½ cup minced carrots
- ½ cup chopped green onions
- ½ cup thinly sliced green cabbage
- 2 tablespoons chopped fresh cilantro (Optional)
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon soy sauce
- 30 Egg Roll wrappers (found by the lettuce in the store)
- 2 cups vegetable oil for frying, or as needed
Instructions:
Heat oil in pan. When hot, add onion and garlic to the pan; cook and stir until fragrant, about 2 minutes. Stir in the vegetables and cilantro. Season with pepper, salt, garlic powder, and soy sauce. Remove from the heat, and set aside until cool enough to handle, about 5 minutes.
Assemble lumpia: Place 3 heaping tablespoons of filling diagonally near one corner of a lumpia 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 and tightly to close. Moisten the other side of the wrapper with water to seal the edge. Transfer to a plate and cover with plastic wrap to retain moisture. Repeat to assemble remaining lumpia.
Heat 1/2 inch vegetable oil in a heavy skillet over medium heat for 5 minutes.
Slide 3 to 4 lumpia into the hot oil, making sure the seams are facing down. Fry, turning occasionally, until all sides are golden brown, 1 to 2 minutes. Transfer to a paper towel-lined plate to drain. Repeat to fry remaining lumpia. Serve immediately.
Credit to Marilou C.
