LumpiaUser Submitted Recipe
Fillipino Eggroll- this is a crowd pleaser
If you have a food processor, cut the onion and carrots into pieces. With the food processor running on high using your chopping blade drop the carrots pieces into the feed tube and this will grind them very fine. Do one veggie at a time. Empty and continue with the onion. For the garlic cut the butt off of the end, give it a good whack to take off the skin and drop the cloves thru the feed tube. This is the best way to mince a lot of garlic. Doing this method keeps every thing sticking to the sides. If it looks like you may have a large piece or two, scrape down everything and pulse one or two more times, this should take care of any large chunks. Do not put the green pepper into the food processor, it has too much water in it and it will add liquid to the meat mixture.
If you do not have a food processor…Happy Chopping and Grating. Enjoy!"
1-1 1/2 lbs. ground pork
1/2 cup finely chopped onion*
1/2 cup finely grated carrot* (1-2 carrots)
1 small green pepper finely chopped (best if chopped by hand)
3-4 garlic cloves finely chopped* (I use a whole head or more)
1 tsp. salt
1/2 - 1 tsp. black pepper (more if you desire a more pepper flavor)
1 egg beaten
Lumpia Wrappers* or Spring Roll Wrappers (small square ones)
In a large bowl mix together pork, onion, carrot, green pepper, garlic, salt, black pepper, and beaten add. Mix well and let sit for about 10 minutes.
If you are able to get the lumpia wrappers they will be round, cut the round wrappers in half. Be very careful separating the wrapper they are very delicate and stubborn.
Put the wrapper half in front of you on the table with the round end closest to you, place about a tablespoon full of the meat mixture ½ inch from the edge, fold round end over the meat and smooth out into a small log shape but not too long, roll over once, now fold in both sides and continue to roll (this will resemble a burrito) when you get to the end take your finger and dip into warm water and run it across the end to seal.
If using spring roll wrappers, place the wrapper on the table so when you look at it you see a diamond (girls best friend), place a tablespoon full of your meat mixture about a ½ inch into the wrapper, fold over the bottom triangle over the meat (smooth out) and roll over once, fold in the 2 sides and continue to roll like a small burrito sealing the edge with water.
Practice makes perfect. Continue making all the lumpia until all of you meat mixture is finished. I stack them on a plate.
In a large skillet or cast iron skillet pour about ½ inch of oil. Fry lumpia on medium to medium low heat until golden brown turning over once, about 3-4 minutes per side depending on how fat your lumpia are. Be careful not to burn them. Tongs seem to work best, watch for splatter. Drain on paper towels.