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Does anyone have a tried and true Lumpia recipe?
- Thread starter karennoca
- Start date
I love Lumpia Karen. I don't have a T&T but I have a recipe in my Sunset Oriental >>>
cookbook that I trust very much. I haven't made one thing in it that hasn't been fabulous. Every time I think about making them I always say...another time. LOL! I miss just being able to just go get them made. If you would like the recipe I'll post it for you.
cookbook that I trust very much. I haven't made one thing in it that hasn't been fabulous. Every time I think about making them I always say...another time. LOL! I miss just being able to just go get them made. If you would like the recipe I'll post it for you.
michael-in-phoenix
Well-known member
Hi Karen. My wife's family doesn't use a recipe, but the ingredients are...
...fairly simple. Lumpia are not like other asian egg roll-type appetizers that include a lot of veggies, herbs and flavoring agents. The basic lumpia, as I know them, have a filling of ground beef and maybe a little ground pork, along with finely chopped carrots, minced onion, and maybe a little minced celery. The danger in adding too many veggies is that the filling becomes too watery and bleeds through the wrapper when the lumpia is fried.
The flavorings are basic and usually include just soy sauce, a little minced garlic, and a dash of sesame oil. But, here again, if you add too much soy sauce and sesame oil, the filling gets too wet and the finished product looks "stained".
Also, don't make the lumpia too big. Use the smaller wrappers and you will get a finished lumpia about 2 1/2" to 3" long and about 1/2" in diameter. Any larger and the wrappers will get too brown and burn before the filling is fully cooked. It takes practice to roll nice, neat little packages, but it is fun and easy once you get the hang of it.
We have a cousin that fully cooks the meat filling *before* rolling the lumpia. She only has to brown the wrapper and warm the filling and the little critter is done.
Another tip is to involve a large group of helpers when it comes to rolling the lumpia. It is a family affair at our house, the more the merrier. We usually roll a TON of them, and freeze them (uncooked) on a cookie sheet with layers separated by wax paper or parchment. When fully frozen they can then be neatly layered into ziploc bags and frozen for months. They don't stick together, and can be fried while still frozen. In fact, don't try to thaw them out or they will get gooey and the filling will soak through the wrappers. Not good.
Hope this helps!
Michael
...fairly simple. Lumpia are not like other asian egg roll-type appetizers that include a lot of veggies, herbs and flavoring agents. The basic lumpia, as I know them, have a filling of ground beef and maybe a little ground pork, along with finely chopped carrots, minced onion, and maybe a little minced celery. The danger in adding too many veggies is that the filling becomes too watery and bleeds through the wrapper when the lumpia is fried.
The flavorings are basic and usually include just soy sauce, a little minced garlic, and a dash of sesame oil. But, here again, if you add too much soy sauce and sesame oil, the filling gets too wet and the finished product looks "stained".
Also, don't make the lumpia too big. Use the smaller wrappers and you will get a finished lumpia about 2 1/2" to 3" long and about 1/2" in diameter. Any larger and the wrappers will get too brown and burn before the filling is fully cooked. It takes practice to roll nice, neat little packages, but it is fun and easy once you get the hang of it.
We have a cousin that fully cooks the meat filling *before* rolling the lumpia. She only has to brown the wrapper and warm the filling and the little critter is done.
Another tip is to involve a large group of helpers when it comes to rolling the lumpia. It is a family affair at our house, the more the merrier. We usually roll a TON of them, and freeze them (uncooked) on a cookie sheet with layers separated by wax paper or parchment. When fully frozen they can then be neatly layered into ziploc bags and frozen for months. They don't stick together, and can be fried while still frozen. In fact, don't try to thaw them out or they will get gooey and the filling will soak through the wrappers. Not good.
Hope this helps!
Michael
Sandi in Hawaii posted this one a while back...
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=16060
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=16060