Pork and beef Lumpia.

[forktender]

First off I didn't know where to post this, sorry.
I fine diced carrots, white onion, cabbage, spring onions, garlic and ginger.
Cooked half way down, then cooked the ground pork and beef half way down. Mixed in the veg with the meat and added soy sauce, black and white pepper and threw in some chicken powder and mixed it together off heat.

Then mixed in 3 eggs to help hold things together. Then I started rolling and folding. I forgot to take a picture of this process. Here they are rolled with a finger to help show their size.

Froze them overnight then the next day I heated up the peanut oil to 325* and dropped them into the basket frozen.(this is key.)

A few minutes in the hot grease and they were perfectly golden brown and crispy.

Drained off the excess grease and let them cool down a bit on a rack covered with paper towels.

Then to the plate with a sweet chili sauce and a black pepper, soy, garlic and white vinegar dipping sauce on the side. They turned out awesome.

And the little lady and I grubbed out. These take a while, but they are worth it big time. I learned to make Lumpia from my friends Filipino wife. These are the real deal, and we love them.
Thanks for looking.

Dan.

 

[Fueling Around]

Outstanding.
I love good rolls.
Fascinated by how each region around the world has wonderful variations of wrapper and fillings.

 

[jcam222]

Sounds and looks phenomenal. I’d have eaten way too many of those :)

 

[Fueling Around]

...
And the little lady and I grubbed out. These take a while but they are worth it big time. I learned too make Lumpia from my friends Filipino wife. These are the real deal, and we love them.
Thanks for looking.

Dan.

Forgot to mention I only need to go a couple hours north and cross the border to Canada for genuine lumpia. Winnipeg has a great Philippine culture.

 

[nursewizzle]

My dad used to do this with raw meat, didn't cook it first.

 

[S-met]

My dad used to do this with raw meat, didn't cook it first.

That's how we do it. Meat cooks in the 350° oil

 

[forktender]

Thanks for the likes, the only reason I par cooked the meat is because that's how my buddys wives family has been doing it for 100rds of years in the Philippines, who am I to break tradition?

I have enough filling to make about 40 more tomorrow night bringing the total close to 80 Lumpia. I'm going to add a few things to it to put my spin on their recipe. And I can't wait to try these with wild duck and goose sometime soon. I can't eat these as often as I would like to or my heart would implode.

 

[tropics]

We make them almost every week during the summer,they are a big hit at all the BBQ's
Richie

 

[JC in GB]

Look fantastic. Well done.

 

[SmokinAl]

Those look & sound fantastic!
I know I could eat a bunch of them!
Al

 

[chopsaw]

Nice . I could eat a bunch of those too .

 

[nursewizzle]

My dad learned from my mom, who he brought her from the Philippines. I suppose there's more than one way to make it.

 

[nursewizzle]

That is making me hungry now

 

[noboundaries]

I don't know how I missed this, but my mouth is watering and I'm going to have to learn to make them. I loved lumpia in the PI.

 

[forktender]

We ate the last batch tonight, I asked my wife what she wanted for supper, and she asked if I had anymore Lumpia in the freezer before she cleaned up the fryer.
To be honest I'm Lumpia'ed out for a while. Even though I have to roll up 80 more, my wives work get together.
I have a few rolling skills left over from the 1980's so it won't be a problem.

Thank you all for the likes, I really appreciate that.

Dan

 

[gmc2003]

Wow those look wonderful Dan. I've never tried them but I'm betting I would like them from reading your recipe and description.

Point for sure
Chris

BTW: Is that you flashing us what looks like the middle finger in pic#2

 

[forktender]

Thank you all very much.
The first 20 or 30 are fun to make, after that....... well you know. I'm going to be rolling these darn things for the next 3 nights.

 

[forktender]

Wow those look wonderful Dan. I've never tried them but I'm betting I would like them from reading your recipe and description.

Point for sure
Chris

BTW: Is that you flashing us what looks like the middle finger in pic#2

That finger flash was to my buddy that said I couldn't make them.

They taste almost exactly like Chinese Spring rolls.
They are pretty much the same thing with a different twist to the filling.

I just got done making 150 more to save for Thanksgiving appetizers.
We do a full spread of appetizers on Thanksgiving day at Mom and Dads house. It's by far my favorite holiday. All the friends and family get together and we don't have to worry about gifts.

I got a little sloppy towards the end of the run, my hands were going numb.