Lumpia(Eggroll)
December 13th 2007 09:05
Fried Lumpia
Types of Lumpia in the Philippines:
1. Lumpia Hubad
Lumpiang Hubad literally means naked spring roll. It is basically unwrapped (without the crepe).
2. Lumpia Sariwa (Fresh Lumpia)Lumpiang Sariwa, or fresh spring rolls in English, consist of minced ubod (coconut tree) chicken or pork, crushed peanut, lettuce leaf and egg crepe. This variety is not fried.
3. Lumpia Shanghai (Fried)
Consist of mince pork, onions, egg, and carrots.
4. Lumpiang Prito (Fried Lumpia)Lumpiang Prito literally means fried spring roll. Ingredients consists of vegetable variety of your choice, be it cabbage, beans, carrots, sweet potatoes, bean sprouts etc.
5. Lumpia BananaBanana Lumpia or Turon is a Philippine dessert, made by thinly slicing pieces of bananas cut lengthwise, dusting in granulated sugar, rolling in a wrapper and frying. Brown sugar is coated while in the frying pan for additional sweetness of the wrapper.
Sauce to dip lumpia in: soy sauce, vinegar, diced garlic, dash of black pepper
LUMPIA (Fried Eggroll)
Ingredients:
For the Filling:half cup minced pork or chicken cubes
4 cups beansprouts
1 cup sweet potato, sliced in matchticks
1 cup carrots, sliced in matchsticks
1 cup shredded cabbage
1 clove garlic, chopped
3 tbsp. oil for sauteeing
dash of salt
dash of pepper
oil for deep frying
springroll wrapper (available in Asian stores or grocery) about 40 pcs.
Procedure:
1. Heat 4 tbsp. oil in a frying pan, saute garlic, onions, pork or chicken, add sweet potato, carrots, cabbage and beansprouts. Stir fry in medium heat for a few minutes to avoid soggy veggies. Turn-off the heat.
2. Add dash of salt & pepper, mix.
3. Transfer in a deep platter to cool veggies for an hour before wrapping.
4. Put filling in eggroll wrapper.
5. Deep fry in hot oil. Fry until golden brown.
6. Remove from pan and drain in paper towel.
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