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lumpia ala me

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There are a few different kinds of lumpia (just like there are a few different types of pancit). As my contribution to today’s July 4th bbq, I whipped up a batch of lumpiang shanghai – those are the skinny meat ones. Sadly, no pictures because I forgot to whip the digital camera out but here’s the recipe in case you’d like to give it a try.

  • 1 lb ground beef
  • 1 lb ground pork
  • 5 cloves of garlic, minced
  • 1 medium sized onion, minced
  • 4 large carrots, minced
  • 3 medium sized celery stalks, minced
  • 1 can of water chestnuts, minced
  • salt and pepper
  • 2 eggs
  • 1 tbsp of soy sauce
  • 60 lumpia wrappers
  1. Mix the beef, pork, veggies, soy sauce, and 1 egg together. The mixture should be meatier than veggie-er. The egg is there to keep the mix all together.
  2. Add salt and pepper to taste.
  3. Take a small spoonful of the mixture and cook a thing layer of it in the microwave (so you can take a quick taste). Add more salt and pepper if needed.
  4. Crack the other egg into a small bowl (you’ll use this to seal the lumpia).
  5. Put one heaping teaspoon (not a measuring teaspoon but the kind you eat with) of the mixture onto a lumpia wrapper.
  6. Mold the lumpia so that it covers the diameter of the lumpia wrapper. It should look like a sausage about the size of your middle finger (ok, your ring finger if you have big monster hands).
  7. Roll!
  8. Seal the edge with the egg.
  9. Place on a plate with seam edge down.
  10. Repeat until you’re all done.
  11. Deep fry until golden, brown, and delicious.

Okay my measurements suck because I usually eyeball the darn thing. Your carrots to celery ratio in the mix should be 2:1. Your meat to veggie ratio should be 1.5 to 1. Water chestnuts are added for texture. You can also use jicama for the same effect. When I’m done rolling I clip the ends and cut it into thirds (for appetizers) or halves (for main meal). To keep things neat place the lumpia in the oil seam side down.

My fave dipping sauce is made of vinegar and soy sauce (3:1) with ground pepper and mashed garlic. You can also use the usual sweet and sour chili sauce.

Next time – pictures. Rolling and all!


Written by joann

July 4, 2007 at 10:45 pm

Posted in filipino

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