Philippine lumpia
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Philippine lumpia
  Filipino    Chicken    Pork  
Last updated 6/12/2012 12:50:44 AM. Recipe ID 12204. Report a problem with this recipe.
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      Title: Philippine lumpia
 Categories: Filipino, Chicken, Pork
      Yield: 12 Servings
      2 lb Chicken, cut in serving
    1/2 lb Lean boneless pork butt, cut
           -in 2-3 pieces
      1    Medium onion, peel, quarter
      2    Celery tops
      1    Medium bay leaf
      2 ts Salt
      2 c  Water
      1    Small green cabbage
    1/4 lb Slab bacon, trimmed of rind
           -and cut in 1/4" dice
      1    Small onion, peeled and cut
           -crosswise into paper thin
      2 ts Finely chopped garlic
  1 1/2 lb Fresh green string beans,
           -trimmed and cut diagonally
           -into 1/4" lengths
    1/4 lb Fresh bean sprouts, washed
           -and husks removed
      1 c  Finely diced celery
      2 tb Soy sauce
           Oil for deep frying

MMMMM----------------------LUMPIA WRAPPERS---------------------------
      2 c  All purpose flour
      2 c  Cold water
           Vegetable oil
    Combine the chicken, pork, quartered onion, celery tops, bay leaf
  and 1 teaspoon salt in a heavy 3-4 quart saucepan. Pour in the water
  and bring to a boil over high heat. Reduce heat to low, cover tightly
  and simmer 20-30 minutes, or until chicken and pork are almost tender
  and show only slight resistance when pierced with the point of a
  small sharp knife.
    Remove chicken and pork, and when cool enough to handle, bone and
  skin the chicken and cut the meat and pork into 1/4" dice. Strain the
  broth and reserve it.
    Remove and discard the tough outer leaves of the cabbage, cut the
  cabbage into quarters. Cut out the cores and slice the quarters
  crosswise into 1/4" wide strips.
    In a heavy 12" skillet, cook the bacon over moderate heat, stirring
  frequently until it is crisp and has rendered all its fat. With a
  slotted spoon, transfer the bacon to paper towels to drain.
    Cook sliced onion and garlic in the bacon fat for about 5 minutes
  until the onion is soft and transparent but not brown. Add pork and
  chicken and stir 1-2 minutes, until the meat browns slightly. Add
  each vegetable in the following order: green beans, bean sprouts,
  celery and cabbage. Add the bacon bits, 1/2 the reserved broth,
  remaining salt and the soy sauce, turning constantly with a spoon,
  cook over medium heat 3 minutes longer. Transfer contents of the
  skillet to a colander and drain 10-15 minutes. Discard the liquid.
  (Filling will keep at room temp. 2-3 hours).
    Assembly: shape about 1/3 cup of filling into a cylinder about 5"
  long and 1" diameter, place in the center of a wrapper, leave about 1
  1/2" of the wrapper exposed at each side. Roll the wraapper around
  the filling, tucking the ends inside as you roll.
    Heat oil in a deep fat fryer to about 375 deg F, and fry each lumpia
  about 2 minutes, or until they are golden brown and crisp. Drain on
  paper towels and serve immediately, or keep hot and serve.
    Wrappers: Combine flour and water and mix until it forms a smooth
  paste, the consistency of a heavy cream. Set a heavy 8" skillet over
  moderate heat for about 30 seconds. Dip a pastry brush in the oil and
  spread a light film over the bottom and sides of the skillet. Then
  immerse the tip of a 2" wide paintbrush into the batter, and with 5-6
  overlapping strokes, cover the bottom of the skillet. Cook for a few
  seconds until it begins to curl away from the sides of the skillet.
  Lift the wrapper and transfer to a strip of lightly floured waxed
  paper. May be kept at room temp. no more that 2 hours.

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Recipe ID 12204 (Apr 03, 2005)

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