My husband's mom is from the Philippines and the last time we visited her I watched her making them and vowed that I would make them for Amelia when she was old enough to try them. Her recipe was not really based on measuring anything (as most authentic recipes seem to be!) but I at least got the ingredients right even if I guessed on the amounts!
Ingredients (approximate amounts - I did not measure):
- About10 fingerling potatoes
- 1 pound ground veal, pork and beef mixture
- 1/2 cup minced onion
- 1/2 minced carrots
- salt and pepper to taste
- 1 package lumpia or egg roll wrappers (I used a package of 60 won ton wrappers)
- vegetable oil for frying
- 1 egg
- rice wine vinegar
Separate the wrappers and add a small scoop of the meat mixture inside each one:
Use about a tablespoon of rice wine vinegar and the egg whites from one egg to make the "glue" that holds your wrappers together. Use your finger (or a pastry brush) to dab on the vinegar and egg white mix on one edge of the wrapper and roll it up like a burrito.
After making your lumpias, you are ready for frying. Use about a cup of vegetable oil and heat it up to 365 degrees F (185 degrees C). Use a candy thermometer to make sure your oil is the right temperature.
In small batches - carefully drop the lumpias into the heated oil and cook for about 1-2 minutes on each side, until golden brown. Drain on paper towels.
* One thing my mother in law always does is freeze some of them uncooked for later - because this makes a LOT! So I made about half and put the rest in a Tupperware container for later. Then you can have a few whenever the mood strikes you!
After frying up your lumpias - pick your favorite dipping sauce and enjoy! We used Sweet and sour sauce and a sweet chili sauce:
In case you were wondering - Amelia loved them!
Especially the sweet and sour sauce!