Lumpia

Thin rolls kept thin, sealed with flour paste and fried twice.

Pork, Egg. Not vegetarian — contains pork.

Ingredients

• 600 g pork mince
• 30 lumpia wrappers
• 150 g water chestnuts or carrot, finely diced
• 6 spring onions, chopped
• 4 garlic cloves, minced
• 1 egg
• 2 tablespoons soy sauce
• 2 tablespoons flour and a little water, for the paste
• 1 teaspoon salt
• black pepper
• 1 litre oil, for deep frying, which is poured off

Method

1. Mix the pork with the water chestnuts, spring onions, garlic, egg, soy, salt and pepper.
2. FRY A TEASPOON OF THE MIXTURE AND TASTE IT before rolling thirty. Raw mince cannot be tasted and an under-seasoned batch cannot be fixed once it is wrapped.
3. Lay a wrapper as a diamond, put a FINGER-THICK line of filling along the near third, fold the sides in and roll tightly.
4. KEEP THEM THIN. A thick roll is raw in the middle when the outside is done, and these are meant to be crisp most of the way through rather than a sausage in a wrapper.
5. Seal the last edge with a paste of flour and water. Egg wash browns and goes patchy; flour paste glues.
6. FRY THEM TWICE: 3 minutes at 160C, then rest them, then 1 minute at 190C to finish. The first fry cooks the pork through, the second crisps the wrapper, and one fry at a single temperature gives you one or the other.
7. Drain on a rack and cut each roll in half on the diagonal. Pour the oil off once cooled.

Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.

Filed under Philippines · All recipes