Lumpia Recipe

Yield: +24 lumpias
Prep Time: 30 Min.
Cook Time: 15 Min.
Ready In: 45 Min.
Servings:10

Ingredients:

6 cloves garlic, minced
2 medium size onions, chopped
4-regular size carrots, julianne (cut into thin strips, about an inch long)
2-lbs green beans, french cut
8- stalks of celery, diced
1-lb bean sprouts
3-medium white potatoes, small cubes
½-lb pork butt
3-whole chicken breasts
2 (16 oz) package egg roll wrappers
vegetable oil
Salt

Directions:

Filling:

Boil chicken and pork until slightly tender. Let them cool and cut into very small cubes. Set aside the broth (at least 3 cups). In a frying pan put vegetable oil and sauté the minced garlic, until brown then add the chopped onions. Add the chicken, pork and 3 cups of broth. Bring to a boil. Add green beans and simmer for 3 minutes. Add potatoes and simmer for additional 2 minutes. Add celery and carrots and simmer for 1 minute and salt to taste. Then add the bean sprouts and remove from heat. Drain excess sauce and let it cool to room temperature. (Note: make sure not to over cook the veggies).

Wrapping:

Place three to four tablespoons of the filling diagonally near one
corner of each wrapper, leaving a 1½-inch space at both ends. (Note: Do not over fill or else wrapper will tear). Fold over the filling, tuck in both ends, and roll neatly. Keep roll tight. Moisten the opposite edge of the wrapper with flour paste (flour and water) and seal.


Deep Frying:

Heat a frying pan with one-inch deep vegetable oil over medium heat. Gently place lumpias in the oil, do not crowd them. Fry lumpias until all sides are golden brown. Stand upright on a draining container lined with paper towels. Serve immediately.

Dipping Sauce:

½ cup soy sauce
1/4-cup vinegar (white)
6 cloves of minced garlic
Salt to taste
1/4 -tbsp. of ground black pepper

Mixed all the ingredients.

wow its my favorite recipe.... i love to cook too

nakakagutom