Tuesday, May 19, 2009

Texian Lumpia

This make some really good Lumpia (Philippine Egg/Spring rolls), but no Filippina in her right mind would serve these. So, I leave it to you to try them and decide if you like them.


2 lbs Ground Pork
1/2 head Red Cabbage, finely shredded
1 medium Onion, finely chopped
1 cup Mushrooms, made into matchsticks
2 Carrots, made into matchsticks or finely shredded/julianned
Soy Sauce (to taste)
Fajita Seasoning (Fiesta Extra Fancy Fajita Seasoning if you can get it)
1 pkg (30 count) Lumpia wrappers (I use Simex brand, individually separated...you'll want pre-separated what ever you do...I promise!)
1 small bowl Water
Hot oil or Fry Daddy

Dry fry onion for a few minutes, just until tender. Add pork, sprinkle on liberal amount of Fajita seasoning, and cook into tiny pieces. Drain most, but not all, fat off. Add cabbage, mushrooms and carrot and cook 5 minutes more on low heat...Until cabbage and carrot become slightly tender. Remove and drain.

Pre-heat Fry Daddy, or oil in pan (nut oil will work the best, but use what you'd like). Ensure lumpia wrappers are separated and ready to use. You may need water on your hands to ensure the wrappers don't stick together.

Add 1-2 Tbs Soy Sauce to pork mixture. Stir well, then begin to make lumpia. Place 1/8 cup filling in center, back of wrapper. Tuck rear end of wrapper over filling. Fold over right, then left, side overhang of wrapper. Gently roll lumpia forward to fully cover. Use water where needed (mainly on edges) to seal wrapper.

When you have enough lumpia prepared begin frying in oil. I would suggest no more than 5 at a time to ensure you can control them all. Cook until wrappers turn golden brown. Drain well on paper towels.

You can freeze pre-made lumpia. Just don't cook them. When ready to use, remove from freezer and fry in oil. Frozen lumpia will keep in the freezer up to 3 months.

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