Ingredients: |
Ingredients: Wrappers: (can use spring roll wrappers)
2 cups flour
2 cups cold water
Peanut oil
Lumpia:
1/2 4-pound chicken, cut in 6 pieces
1/2 lb boneless pork butt, cut in 2 pieces
1 onion, quartered
1 bay leaf
3 tsp. salt
Water
6 oz. slab bacon, cut in ¼” dice
1 heaping tablespoon crushed garlic
1 small onion, thinly sliced
1 ½ lbs Napa cabbage, sliced in thin strips
1 ½ cups fresh bean sprouts, beans removed
1 cup diced celery
2 tablespoon fish sauce (patis)
1/2 tsp. sugar
1/2 tsp black pepper
Lumpia wrappers
Peanut Oil for frying
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Directions: |
Directions:Wrappers:
Combine the flour and water in a mixing bowl and stir vigorously until you get a smooth paste with a heavy cream consistency. Add water or flour, if necessary. Cook them as you would crepes by brushing on non-stick surface with a little oil. Rather than pouring in the batter, it works best to brush it over the hot oiled surface with a wide pastry brush.
Cook until the edges of the pastry curl away from the pan. As they cook, the lumpia may be stacked flour side down. Brush the pan with oil each time you make one and the wrappers covered.
Note: These wrappers also are made with whole eggs and corn starch substituting for half of the flour.
Filling:
Place the chicken, pork, onion, bay leaf, and 1 tsp salt in pot, cover with water and simmer for 20 minutes, or until meat is cooked. Remove the chicken and pork from the broth …strain and reserve it… and when the meat is cook enough to handle, cut the meat into ¼” dice.
Heat a skillet and cook the bacon in it until crisp. Remove it with a slotted spoon. Heat the bacon fat and cook the garlic and onion in it until the onion is translucent. Add the pork and chicken; cook, stirring, until the meat starts to brown. Add the Napa cabbage and cook, stirring another minute. Add the bean sprouts and celery and stir briefly. Add the cooked bacon, ½ cup of the reserved broth, 2 tsp of salt, fish sauce, sugar, and black pepper; cook, stirring for 3 minutes over high heat until the vegetables are thoroughly wilted. Transfer to a colander and drain.
To assemble the lumpia: Place the wrapper in front of you. Put a couple of tablespoons of the filling across the bottom third of the wrapper an inch from either edge of the wrapper. Lift the bottom edge of the wrapper over the filling. Fold each edge over the filling and proceed to roll it as tightly as you can into a neat cylinder. The edges will seal if brushed with a little water or beaten egg white.
Fry the lumpia in 375° F oil, turning, for about 2 minutes, or until golden brown. Serve them with a dipping sauce of your choice. Filipinos like a combination of soy sauce, sugar, garlic, and water that is heated and thickened with cornstarch mixed with a little water.
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This recipe for Lumpia is from