This recipe is from my friend Taven’s mom, a native of Hawaii. She is an amazing cook and I am so blessed to have been shown this recipe. My amounts are what I remember, as she doesn’t really measure anything. What I love about egg rolls is you can really improvise and change up any of the ingredients with things that you love. I made over one hundred of these for my Christmas party a couple weeks ago and they were a huge hit! Please enjoy this yummy treat.
Lumpia (Filipino Egg Rolls)
1 Pound Ground Beef
1 Pound Ground Pork
1 Bunch Scallions (Green Onions), cleaned and chopped into 1/8 inch slices
4 Stalks Celery, cut in half lengthwise and then into ¼ inch slices
2 Carrots, peeled and shredded
1 Pound French Cut Green Beans, frozen
1 Pound Bean Sprouts
1 16 ounce can Bamboo Shoots, julienned
1 16 Ounce Can Water Chestnuts, drained and chopped
1 Tablespoon Salt
1 Tablespoon Pepper
1 Package Frozen Lumpia Wrappers (I like to use Menlo Brand)
Eggs
Vegetable Oil
In large frying pan brown beef and pork, drain off grease and place in large mixing bowl. Add 2 tablespoons oil to pan and sauté scallions, celery, and carrots until tender, about 5 minutes, remove add to bowl with meat. Add 2 more tablespoons oil to pan and sauté green beans until tender, about 6-8 minutes, add bean sprouts and cook an additional 5 minutes, or until tender. Add water chestnuts, and bamboo shoots, continue to cook an additional 5 minutes. Remove from heat and add to meat mixture, sprinkle with salt and pepper, mix well, and place in refrigerator until cool, about 1 hour.
Beat 1 egg with 2 tablespoons water in small bowl. Brush lumpia wrapper with egg wash, place 3 tablespoons meat mixture into wrapper, and wrap tightly (follow directions on inside of package). Continue rolling lumpia until all filling is gone.
Heat 2 inches of oil to 375 degrees in large heavy pot. Working in batches add a few lumpia to the oil at a time and fry until dark golden brown, about 5 minutes, drain on paper towels or wire rack, serve with soy sauce.
Lumpia can be cooled in refrigerator and re-heated in 375 degree oven for 10-12, minutes or until crispy.
Lumpia (Filipino Egg Rolls)
1 Pound Ground Beef
1 Pound Ground Pork
1 Bunch Scallions (Green Onions), cleaned and chopped into 1/8 inch slices
4 Stalks Celery, cut in half lengthwise and then into ¼ inch slices
2 Carrots, peeled and shredded
1 Pound French Cut Green Beans, frozen
1 Pound Bean Sprouts
1 16 ounce can Bamboo Shoots, julienned
1 16 Ounce Can Water Chestnuts, drained and chopped
1 Tablespoon Salt
1 Tablespoon Pepper
1 Package Frozen Lumpia Wrappers (I like to use Menlo Brand)
Eggs
Vegetable Oil
In large frying pan brown beef and pork, drain off grease and place in large mixing bowl. Add 2 tablespoons oil to pan and sauté scallions, celery, and carrots until tender, about 5 minutes, remove add to bowl with meat. Add 2 more tablespoons oil to pan and sauté green beans until tender, about 6-8 minutes, add bean sprouts and cook an additional 5 minutes, or until tender. Add water chestnuts, and bamboo shoots, continue to cook an additional 5 minutes. Remove from heat and add to meat mixture, sprinkle with salt and pepper, mix well, and place in refrigerator until cool, about 1 hour.
Beat 1 egg with 2 tablespoons water in small bowl. Brush lumpia wrapper with egg wash, place 3 tablespoons meat mixture into wrapper, and wrap tightly (follow directions on inside of package). Continue rolling lumpia until all filling is gone.
Heat 2 inches of oil to 375 degrees in large heavy pot. Working in batches add a few lumpia to the oil at a time and fry until dark golden brown, about 5 minutes, drain on paper towels or wire rack, serve with soy sauce.
Lumpia can be cooled in refrigerator and re-heated in 375 degree oven for 10-12, minutes or until crispy.
1 comment:
Oh my word, a friend of mine used to make these and they are amazing!
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