Ingredients with Measurements:
- 1 lb. pinuneg (Ilocano blood sausage)
- 1 cup shredded cabbage
- 1/2 cup shredded carrots
- 1/2 cup chopped onions
- 1/4 cup chopped garlic
- 1/4 cup chopped scallions
- 1/4 cup soy sauce
- 1/4 cup vinegar
- 1 tbsp. brown sugar
- 1 tsp. black pepper
- 1 pack lumpia wrappers
- 1 egg, beaten
- Oil for frying
Special equipment needed:
- Large skillet
- Mixing bowl
- Pastry brush
- Deep fryer or deep skillet
Step-by-step instructions:
1. Remove the casings from the pinuneg and crumble the sausage in a mixing bowl.
2. Add the shredded cabbage, carrots, onions, garlic, scallions, soy sauce, vinegar, brown sugar, and black pepper to the bowl. Mix well.
3. Lay a lumpia wrapper on a flat surface and spoon about 2 tablespoons of the pinuneg mixture onto the center of the wrapper.
4. Fold the bottom edge of the wrapper over the filling, then fold the sides in towards the center. Roll the wrapper tightly to enclose the filling.
5. Brush the top edge of the wrapper with beaten egg to seal the lumpia. Repeat with the remaining wrappers and filling.
6. Heat oil in a deep fryer or deep skillet over medium-high heat.
7. Fry the lumpia in batches until golden brown and crispy, about 3-4 minutes per side.
8. Drain on paper towels to remove excess oil.
9. Serve hot with your favorite dipping sauce.
- Time:
Preparation time: 20 minutes
- Cooking time: 20 minutes
Temperature:
- Medium-high heat for frying
Serving size:
- Makes about 20 lumpia
Nutritional information:
- Calories: 180
- Fat: 10g
- Carbohydrates: 17g
- Protein: 7g
Substitutions for ingredients:
- Ground pork or beef can be used instead of pinuneg.
- Any type of vinegar can be used.
- Brown sugar can be substituted with white sugar or honey.
Variations:
- Add chopped bell peppers or jalapenos for a spicy kick.
- Use lumpia wrappers made with rice flour for a gluten-free option.
- Add cooked rice noodles for a heartier filling.
Tips and tricks:
- Make sure the filling is well-drained to prevent the lumpia from becoming soggy.
- Use a pastry brush to apply the egg wash evenly on the wrapper.
- Freeze the lumpia before frying for a crispier texture.
Storage instructions:
- Leftover lumpia can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the lumpia in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the lumpia on a platter with a dipping sauce on the side.
- Garnish with chopped scallions or cilantro.
Pairings:
- Serve with a side of steamed rice and a salad.
Suggested side dishes:
- Steamed rice
- Asian slaw
- Stir-fried vegetables
Troubleshooting advice:
- If the lumpia wrapper breaks while rolling, use a second wrapper to reinforce it.
- If the lumpia becomes too oily, drain on paper towels and blot with more paper towels.
Food safety advice:
- Make sure the pinuneg is cooked thoroughly before adding it to the filling.
- Keep the filling refrigerated until ready to use.
- Use clean hands and utensils when handling the ingredients.
Food history:
- Pinuneg is a type of blood sausage commonly found in the Ilocos region of the Philippines.
Flavor profiles:
- Savory, slightly sweet, and tangy.
Serving suggestions:
- Serve as an appetizer or as a main dish.
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Region: Filipino