Do you know what lumpia is?
Basically this is the Filipino version of the spring roll and it’s one of the most popular offering on most Filipino food trucks everywhere due to its simplicity and addictively delicious nature, usually eaten handheld, it’s one of the best snacks to have. If you haven’t tried them, get out of your seat and find one as this in my opinion is one of the must try Filipino dishes next after the Adobo, in its most basic form it is just filled with minced meat with some veggies and spices, served with different dips like sweet chilli sauce or sawsawan for the vegetable version.
1: Bacon Mushroom Melt – Filled with minced beef, bacon, mushrooms and cheese.
2: Jumbo Siopao – Like Kowloons jumbo siopao but instead of that fluffy white steamed bun, we replace it with the lumpia wrapper. Filled with minced pork, char siu, salted duck egg and lap cheong.
3: Empanada – Instead of that pasty that your used to, empanada filling is encased in this crispy deep-fried shell. Stuffed with minced chicken, potatoes, peas and raisins
4: Longganisa – Sweet pork mince with lots of garlic
5: Embutido – It’s an empanada without the aluminium foil so you can safely eat the wrapper. Filled with minced pork, hot dogs, boiled egg, raisin, pickle relish, bell pepper and carrots.
6: Pork and Mushrooms – The classic but even better, filled with shiitake mushroom and minced pork with a dash of sesame oil
7: Prawn and Crab – Minced prawns, crab meat and chopped spring onions.
8: Ube Mochi – Sweet lumpia made with glutinous rice flour and ube jam filling
9: Peach Mango – Inspired by the peach mango pie.
Ingredients
Bacon Mushroom Melt
2 tbsp minced beef
2 tsp chopped bacon
1 white button mushroom, sliced
1/2 slice processed cheese
salt
freshly ground black pepper
1 large lumpia wrapper
Jumbo Siopao
2 tbsp minced pork (20% fat)
1 slices lap cheong sausage
1 slice char siu
1/4 salted duck egg
1/4 tsp cornstarch
1/4 tsp sesame oil
salt
white black pepper
1 large lumpia wrapper
Empanada
2 tbsp minced chicken
1 tsp finely chopped carrots
1 tsp finely chopped potato
1 tsp green peas
1 tsp raisins
1/4 tsp sugar
1/4 tsp soy sauce
salt
freshly ground black pepper
1 large lumpia wrapper
Longganisa
3 tbsp minced pork (20% fat)
1/4 tsp annatto powder
1 clove garlic, minced
1/2 tsp brown sugar
salt
freshly ground black pepper
1 large lumpia wrapper
Embutido
2 tbsp minced pork (20% fat)
2 slices hotdog
1 tsp green peas
1 tsp raisins
1 tsp pickle relish
1 tsp finely chopped carrots
1/2 tsp white onion
1/4 tsp flour
1/4 boiled egg
salt
freshly ground black pepper
1 large lumpia wrapper
Pork and Mushrooms
2 tbsp minced pork (20% fat)
1 tbsp chopped shiitake mushrooms
1/4 tsp cornstarch
1/4 tsp sesame oil
salt
freshly ground black pepper
1 large lumpia wrapper
Prawn and Crab
1 1/2 tbsp minced prawns
1 1/2 tbsp crab meat
1/4 tsp cornstach
1/4 tsp water
salt
ground white pepper
1 large lumpia wrapper
Ube Mochi
2 tbsp glutinous rice flour
1 tbsp ube jam
1 tbsp water
1 tsp sugar
1 large lumpia wrapper
Peach Mango
1 1/2 tbsp chopped peaches
1 1/2 tbsp chopped mangoes
1 tsp sugar
1/4 tsp cinnamon
1/4 tsp cornstarch
1 large lumpia wrapper
Instructions
- For each flavour, mix everything in a small bowl until combined apart from the Ube Mochi. Wrap fillings on a piece of large lumpia wrapper. Set it aside.
- For the ube mochi, mix glutinous rice flour, water and sugar together until it forms into a dough. Flatten glutinous rice dough on top of lumpia wrapper, place ube jam on top then roll and wrap the lumpia wrapper.
- On a 170C preheated oil on a wok or deep fryer, fry lumpia until golden and crispy. This will take around 8 to 10 minutes.
- Remove from fryer, drain excess oil then serve.
Tags:
Dessert