Ingredients with Measurements:
- 1 lb ground pork
- 1 cup chopped Glenniea Philippinensis leaves
- 1/2 cup chopped carrots
- 1/2 cup chopped onions
- 1/4 cup chopped garlic
- 1/4 cup soy sauce
- 1/4 cup oyster sauce
- 1/4 cup water
- 1/4 tsp black pepper
- 1 pack of lumpia wrappers
- 1 egg, beaten
Special equipment needed:
- Frying pan
- Mixing bowl
- Spoon
- Knife
- Cutting board
- Pastry brush
Step-by-step instructions:
1. In a mixing bowl, combine ground pork, Glenniea Philippinensis leaves, carrots, onions, garlic, soy sauce, oyster sauce, water, and black pepper. Mix well.
2. Lay a lumpia wrapper on a flat surface. Spoon about 2 tablespoons of the pork mixture onto the wrapper.
3. Fold the bottom part of the wrapper over the filling, then fold the sides towards the center. Roll the wrapper tightly until the filling is completely enclosed.
4. Brush the top edge of the wrapper with beaten egg to seal the lumpia. Repeat the process until all the filling is used up.
5. Heat oil in a frying pan over medium heat. Fry the lumpia until golden brown and crispy.
6. Remove the lumpia from the pan and drain on paper towels.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
Makes 20 pieces of lumpia
Nutritional information:
Calories per serving: 120
Fat: 7g
Carbohydrates: 8g
Protein: 6g
Substitutions for ingredients:
- Ground chicken or beef can be used instead of pork.
- Other leafy greens such as spinach or kale can be used instead of Glenniea Philippinensis leaves.
Variations:
- Add shredded cabbage or bean sprouts to the filling.
- Use spring roll wrappers instead of lumpia wrappers for a thinner and crispier texture.
Tips and tricks:
- Make sure to drain the excess liquid from the filling before wrapping the lumpia to prevent it from getting soggy.
- To prevent the lumpia from bursting while frying, make sure to seal the edges tightly.
- Serve with sweet chili sauce or vinegar dipping sauce.
Storage instructions:
- Leftover lumpia can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, preheat the oven to 350°F. Place the lumpia on a baking sheet and bake for 10-15 minutes or until heated through.
Presentation ideas:
- Arrange the lumpia on a platter and garnish with chopped scallions or cilantro.
Garnishes:
- Chopped scallions or cilantro
Pairings:
- Serve with steamed rice and a side of vegetables such as stir-fried bok choy or broccoli.
Suggested side dishes:
- Steamed rice
- Stir-fried bok choy or broccoli
Troubleshooting advice:
- If the lumpia wrapper is too thick, it may not cook evenly. Try using a thinner wrapper or rolling the wrapper out with a rolling pin before filling.
Food safety advice:
- Make sure to cook the pork filling to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
- Lumpia is a popular Filipino dish that is similar to Chinese spring rolls. It is believed to have been introduced to the Philippines by Chinese immigrants.
Flavor profiles:
- The Glenniea Philippinensis leaves add a slightly bitter and earthy flavor to the filling, while the soy sauce and oyster sauce add a savory umami taste.
Serving suggestions:
- Serve the lumpia as an appetizer or as a main dish with rice and vegetables.
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Region: Philippine