LUMPIA

Lumpia is the Filipino version of the Asian spring/egg roll which can be served as a side dish or an appetizer.

The Vietnamese use a thinner kind of wrapping.

~~~~~~~~HOW TO COOK LUMPIA~~~~~~~~

>Ingredients1 tablespoon (15 mL) of vegetable oil or Canola oil
1 pound (455 g) of ground pork or beef
2 cloves of garlic (crushed)
1/2 cup (85 g) of chopped onion
1/2 cup (65 g) of minced carrots
1/2 cup (50 g) of chopped green onions
1/2 cup (45 g) of thinly sliced green cabbage or string beans
1 teaspoon (2 g) of ground black pepper
1 teaspoon (6 g) of salt
1 teaspoon (3 g) of garlic powder
1 teaspoon (5 mL) of soy sauce
30 spring wrappers
2 cups (475 mL) of vegetable oil or Canola oil(for frying)

~~~~~~~STEPS ON HOW TO COOK LUMPIA~~~~~~~

Steps1.Heat on high heat, one tablespoon of vegetable oil in a large skillet or wok. Place the ground beef in

the skillet and cook thoroughly; get an all-around cooked/brown color leaving no pink. Remove pan from the

heat and drain all the grease from the

Step2.Use the same exact pan and put the onion and garlic in. Cook these for 2 minutes and then add the green

onions, cabbage, carrots, and ground beef in the mixture. Cook these together and sprinkle pepper, salt, soy

sauce, and garlic powder. Stir and then remove pan from heat again.

Step3.Grab one of the lumpia wrappers and place it down on a cutting board (or a hard surface). Scoop up a good

3 tablespoons of the cooked mixture near one corner in a diagonally direction. Try to leave at least 1 1/2 inch

space at both ends of the wrapper. Grab the corner nearest to the filling and fold it over the filling. Keep rolling

and when you reach around the middle, tuck in both sides. Continue to wrap, but be sure to roll tight to keep

everything in. When you reach the end, use a little water to seal the edge and then wrap it to create your roll.

Use Saran Wrap or any plastic wrap to wrap each roll as you do the rest of the rolls. This is to keep the

moisture in the roll.

Step4.Get a heavy skillet and pour a half inch depth of oil. Heat the oil for about 5 minutes. Use the sides of the

skillet to "slide" the rolls into the oil. When you use the sides, you're preventing oil from splattering when each

piece hits it.

Stei5.Fry about 3 to 4 rolls at a time for about 1 or 2 minutes. Depending on how hot it is, you can also wait until the

lumpia is golden brown. Place done rolls onto paper towels to drain excess oil. Serve immediately.