Everybody Loves Lumpia!

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This is my default no-frills-good-every-damn-time lumpia recipe. It’s pretty simple – ground beef, ground pork, veggies and a gravy that pulls it all together. I encourage you to add whatever you like to season the mixture. Sometimes I like to add gochujang (spicy korean chili paste), toasted sesame oil or grated ginger… just do you boo!

Ingredients:

4 cloves of garlic, chopped

1 tsp chili flakes

1lb ground beef

1lb ground pork

1 package of cole slaw mix (or shred your own cabbage, fancy pants)

1 package of shredded carrots (or shred your own carrots, fancy pants)

Gravy:

3 tbsp water

3 tbsp soy sauce

3 tbsp cornstarch

1/4 tsp salt

fresh ground pepper

Lumpia wrappers (I prefer Menlo brand)

1 egg + 1 tbsp water

Directions:

Filling:

  1. Combine water, soy sauce, cornstarch, salt and pepper for gravy. Set aside.
  2. Heat 1 tbsp oil in a large pot. Add garlic and chili flakes and sautee until fragrant (don’t let the garlic burn!)
  3. Add ground beef and pork, cook thoroughly (Note: I like to mix the meat together while still raw to prevent big clumps of random beef/pork). Drain most of the fat from the pan.
  4. Add shredded cabbage and carrots, cook for 2 minutes or until cabbage begins to wilt a bit. Reduce heat to medium-low.
  5. Stir gravy (the cornstarch settles) and add to meat and veggie mixture. Stir well. This should bind all of the ingredients together without being too saucy.
  6. Place in a bowl and let cool to room temperature

Roll ’em up:

  1. I’m not going to reinvent the wheel. Google “how to roll lumpia” or check out this link: http://feastasia.casaveneracion.com/how-to-wrap-spring-rolls/

Fry it:

  1. Heat about 2″ of oil over medium-high heat until… hot. Shit, I don’t know… I just heat it up for about 8-10 minutes. DO NOT fry lumpia (or anything for that matter) in oil that is not sufficiently hot. How hot is hot? HOT, hunty. If it’s not hot enough the wrappers will soak up the oil and you’ll end up with greasy lumpia, and ain’t nobody got time for that.
  2. The filling is already cooked, so you’re really just browning the wrapper at this point. So fry them until they’re brown.
  3. Drain on paper towels to absorb oil.
  4. EAT.
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3 replies
    • holly
      holly says:

      s groves – it’s literally so small that I can’t get a decent shot in the kitchen lol. it’s about 3.5’x5′ 🙂

      Reply

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