Рецепт Lumpia (3 Different Ways) {Recipes from Guam}
Throughout the years, I have had numerous requests to place
our family's recipes for lumpia (egg rolls) on the blog.
For some reason or another, the idea always fell by the
wayside…until now.
I'm teaching my first ever cooking class on the base this upcoming
weekend, where the topic will be…
how to make homemade lumpia and sweet and sour sauce.
With that in mind, I figured I would post a picture
tutorial on the blog as well, just incase any
of you would like to learn too.
Making lumpia is an event that takes a good couple of hours.
It also takes lots and lots of practice if you aren't used
to making them.
The key is to keep practicing until you get it right.
Today, I will be sharing my family's recipe for ground meat
lumpia, as well as our recipes for banana cinnamon and
pumpkin pie lumpia.
This is a lengthy tutorial so let's get started:
First, you're going to brown your ground beef and add all of your seasonings:
Second, you're going to take this lovely bag of old fashioned coleslaw….
and dump it in with the ground beef. Cook the mixture until the cabbage
looks wilted and the carrots are of a soft consistency:
Next, take this box right here (or any other kind of lumpia wrappers)….
and open it up. Place your meat mixture in a medium bowl, the
lumpia wrappers on a big plate, and place some lukewarm water
in a small bowl:
Now you are ready to start rolling your lumpia ;)
(Note: Pay attention because this is where it can get really tricky)
1. Carefully take one wrapper and place it on a big plate. Take
one heaping spoonful of the meat
mixture and spread it on the end that is closest to you, making
sure to leave a few empty inches behind it.
2. Start rolling the lumpia by taking the empty edge and placing it over the meat to cover it. Tightly tuck the edge of the wrapper (where the arrow is pointing) underneath the meat.
3. Roll the wrapper once as if you were rolling burrito.
4. Take one side of the wrapper and tightly fold it over.
5. Take the other side of the wrapper and tightly fold it over as well.
6. After folding both sides over, roll the lumpia like a burrito again, making
sure to tuck the sides (where the arrow is pointing) underneath as you roll.
7. Keep rolling the lumpia and stop when there is
about an inch or two of space left.
8. Take your finger and dip it into the bowl of lukewarm water.
9. Spread the water over the exposed few inches on the wrapper.
10. Continue rolling the lumpia.
11. Seal the edges with more water.
12. Congratulations! You are finished rolling your first egg roll!
You can store them in a gallon sized zip lock bag and place them in the
freezer. They should keep for up to a few months.
Or you can fry em' up…
fill a skillet about 1/4 of the way up with vegetable oil.
You don't want to fill it completely full with oil or else
your rolls will twist and turn as they cook.
Heat oil on medium heat until ready to fry.
It usually takes 15-20 minutes for it to warm up.
Fry lumpia 5 minutes on each side until golden brown.
Place on a plate lined with paper towels to drain the grease.
Pancit, a saute'd noodle dish also works well.
Another great side dish to go with this would be
Round out the meal with latija, which is
a popular custard based dessert from the islands.
Lumpia (3 Different Ways)
(each individual filling makes enough for 30 lumpia rolls)
- Ingredients for the ground beef filling:
- 1 lb. ground beef
- 16 oz. bag of Old Fashioned Coleslaw
- 13 oz. package of Lumpia (spring roll) wrappers
- 1/2 tsp. salt
- 1/2 tsp. garlic powder
- 1/2 tsp. onion salt
- 1 tsp. ground black pepper
- Ingredients for the banana cinnamon filling:
- 8 ripe bananas
- 1 and 1/2 cups of already made cinnamon sugar (we use McCormick)
- 13 oz. package of Lumpia (spring roll wrappers)
- Ingredients for the pumpkin pie filling:
- 2 cups canned packed pumpkin (not to be confused with pumpkin pie filling)
- 8 tbsp. of brown sugar
- 1/2 tsp. of pumpkin pie spice
- 2 tbsp. of granulated sugar
- 2 tbsp. of cinnamon
Directions for the ground beef rolls:
1. In a medium sized skillet, ground beef until brown, adding the salt, garlic powder, onion salt, and black pepper as it browns. Drain beef if needed and place back in skillet.
2. Add the 16 oz. bag of Old Fashioned Coleslaw and cook on medium heat until cabbage is wilted and carrots are tender.
3. Store in the refrigerator until ready to use. Can be kept in the fridge for up to 4 days.
4. Roll lumpia as directed above and fry.
Directions for the banana cinnamon filling:
1. Cut bananas in half length wise, then cut again down the middle. This will give you 4 pieces per banana.
2. Roll each piece of banana in the cinnamon/sugar mixture. Use the banana as a filling for lumpia.
3. Roll lumpia as directed above and fry.
Note: Fry banana lumpia after frying the beef, due to the possibility of the banana mixture seeping out.
Directions for the pumpkin pie filling:
1. Mix all of the above ingredients together in a bowl.
2. Use as filling for lumpia. Roll lumpia as directed above and fry.
Note: One spoonful of pumpkin filling is all that will be needed. Fry pumpkin lumpia after frying the beef, due to the possibility of the pumpkin mixture seeping out.