How To make Lumpia(Close Kin To Chi.Egg Rools)
4 Oriental dried mushrooms
3/4 lb Lean ground pork
1 md Size onion, chopped
3 Cloves garlic, minced or
-pressed 1/3 lb Med. size raw shrimp,
-shelled, deveined, chopped 1/3 c Water chestnuts, chopped
1 tb Soy sauce
1 Egg lightly beaten
Salad oil Lumpia Sweet & sour sauce -recipe follows 12 Lumpia wrappers (recipe)
- or egg roll skins(thicker -than monemade lumpia, so -not as delicate a crust -after frying)
Prepare sweet and sour sauce; set aside. Also prepare lumpia wrappers and set aside. Soak mushrooms in warm water to cover for 30 min., then drain. Cut off and discard stems; finely chop caps. Crumble porc into a wide frying pan. Add onions and garlic and cook over med. high heat, stirring, until meat is browned (about 6 min.) Add shrimp, mushrooms, and water chestnuts and cook for 2 min. Stir in soy. Let cool; then discard excess pan juices. Fill and fold lumpia ,start from a corner Diamond wise, then roll up bringing the sides in, moistening wrapper edges with egg to seal. ( at this point you may cover and refrigerate for up to 8 hours.) Into a 2 to 3 quarts pan, pour oil to a dept of 1-1/2in and heat to 340deg. on a deep frying thermometer. (If using egg rolls, heat to
360deg.) Add 4 or 5 lumpia; cook, turning as needed, until golden
brown (2-3 min). Remove with a slotted spoon and drain on paper towels; keep warm in a 200deg. oven. Repeat with remaining lumpia. Serve with sweet & sour sauce.
How To make Lumpia(Close Kin To Chi.Egg Rools)'s Videos
[Sub]Kung May 1/2 Kilo Ng HARINA Ka Ganito Ang Gawin Mo|Below 100 Pesos Pangnegosyo |Negosyong Patok
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NOTE‼
Ang presyo ng mga ingredients ay pwedeng magkakaiba depende kung gaano kadami ang binili, at kung saan binili .Ang mga prices na naka indicate sa baba ay base sa binilhan ko dito sa amin.Ang ating retail price ay pwd dagdagan o bawasan depende sa puhunan nyo,ito ay sample lamang maaring sundin ang format na ito para magsilbing guide sa inyo.
❤INGREDIENTS ❤
1 1/2 cup (375ml) warm milk - 27
1 tbsp instant dry yeast - 2
4 cups (1/2 kilo) APF - 20
1/4 cup vegetable oil/butter - 5
1/2 cup white sugar - 4
1/2 tsp salt - 1
1/4 cup sugar for coating - 2
COST OF INGREDIENTS - 61
OVERHEAD COST : 30(gas, tranpos etc)
TOTAL COST : 91
Yields: 29
91 (total cost) ÷ 29 (yields) = 3.13( cost per pc)
SRP: 6 pesos
29 (yields) × 6 (SRP)= 174
174 - 91 (gastos) = 83(estimated profit)
Ang SRP neto ay 6-10 pesos each depende sa ginastos nyo, ito ay sample computation lamang .Tandaan mas maramihan na gawa,mas makakamura sa cost mas malaki ang tutuboin.
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PICHI PICHI
BANANA CHEESE BALLS
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CARROT PUTO CHEESE
CAMOTE CHEESE ROLL
PERFECT BUCHI RECIPE
BANANA CHEESE ROLL
CHOCO BUTTERNUT MUNCHKIN
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STEAMED CHOCOLATE CUPCAKE
SABALANKO
CASSAVA LECHE FLAN
STEAMED CARROT CUPCAKE
MOIST CHOCO BANANA CAKE
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1/2 kilo recipe
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Pork Egg Roll Recipe - Restaurant Style
In this video we should you how to make the classic pork egg roll you get at every Chinese restaurant. you can customize this recipe and really make it your own by add other vegetables or proteins. You can make these up and freeze them until you need them. they make a great side or an app.
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SMOKED PULLED PORK EGG ROLLS | Perfect For Leftovers
What do you do with leftover smoked pulled pork? How about make some egg rolls!! These were extremely easy to make and the taste was amazing!!
Thai Spring Rolls
Thai Spring Rolls is filled with ground pork or chicken and vermicelli noodles (sotanghon). The homemade sweet chili sauce is a great complement to the spring rolls. Some cooks put the filling directly into the wrapper without precooking them. I always precook mine like the ones I learned in Thai cooking school. I love Thai food, hence the occasional Thai recipes in my channel.
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Spring Rolls - Chả giò
Spring Rolls - Top delicacies in Vietnam - Vietnamese Food, Discover Cuisine of Vietnam
Spring rolls are a large variety of filled, rolled appetizers in Viet Nam
Let's go! Explore Vietnam
❥❥❥❥❥❥❥❥
Chả giò - The fried version with minced pork is called egg rolls or chả giò (southern Vietnam), nem cuốn, chả cuốn or Nem rán (northern Vietnam). Central Vietnam has its own version of a fried roll called Ram. Ram is always made from whole shell-on shrimp or chopped deshelled shrimps and some green onion, wrapped in rice paper and deep fried. Ram, like most specialty food items from central Vietnam, are not widely available in Vietnamese restaurant overseas. A Vietnamese egg roll is different from a Chinese spring roll in that it is typically smaller and contains ground or chopped meats/seafood such as pork, crab, shrimp, chicken, taro or cassava, glass noodle, wood-ear fungi or oyster mushrooms and shredded carrots. Rice papers are always used as the wrappers in Vietnam. A few Vietnamese restaurants in western countries may use the Chinese spring roll wrappers due to the inavailability of rice papers initially.
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BETTER THAN TAKEOUT AND EASY - Chinese Egg Roll [炸春卷]
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In my last video, I show you how to make egg roll wrapper. Today we are using it to make fried egg rolls. This probably is best egg roll I have ever had. It is delicately crispy. The dipping sauce adds so many flavors to it. It is definitely one of those foods that will be gone as soon as you put them on the table. If you make these, you will get a lot of compliments.
???? RECIPE - Note: The product links below are affiliate links. I may earn a commission if you purchase an item on a linked website within 24 hours.
**INGREDIENTS (enough to make 30-40 egg rolls)**
- Homemade egg roll sheets (previous video link:
**FOR THE FILLING**
- 7 ounces (200 grams) of ground pork [猪肉末]
- 5.5 ounces (155 grams) of peeled shrimps [虾仁]
- 1 cup of shredded cabbage [包菜]
- 1 cup of shredded carrot
- 1 cup of leek [韭菜]
- 1 cup of chives [韭黄]
- 2 cups of glass noodles [绿豆粉丝] [Mung bean noodles:
- 1 cup of bean sprouts [豆芽]
- 2 medium size eggs
**SEASONING**
- 2.5 tbsp of soy sauce [生抽] [Pearl River Bridge Natural Brewed Light Soy Sauce:
- 2 tbsp of oyster sauce [蚝油] [Lee Kum Kee Panda Brand oyster sauce:
- 1 tsp of black pepper [黑胡椒]
- 1 tsp of garlic powder [大蒜粉]
- 1 tsp of onion powder [洋葱粉]
- 2 tsp of sesame oil [芝麻油] [Amazon Link:
- 1/4 tsp of salt or to taste
**DIPPING SAUCE**
- 2 tsp of sugar [白糖]
- 1 tbsp of hot water
- 1 tbsp of fish sauce [鱼露] [Golden Boy Brand Fish Sauce:
- 1 tbsp of lime juice [青柠汁]
- 2 small hot chilies [小米椒]
- 1 clove of grated garlic [大蒜]
**Instructions For Fried Egg Rolls**
- 2 cup of shredded cabbage, 1 cup of shredded carrot, 1 cup of leek, 1 cup of chives. 1 cup of bean sprout for some extra crunchy. I am also adding 1.5 cups of glass noodles (I soaked them in warm water for 10 minutes and dried it with paper towels. Take a scissor and cut it into short strips).
- For the meat, I am using ground pork and some shrimp. Roughly cut the shrimp into small chunks. You can use different types of meat (beef, chicken) if you like. If you want this to be vegetarian you can add some tofu or skip the meat but adjust the seasoning amount in this recipe.
- Crack 2 eggs in it for extra protein. Adding eggs will bring some moisture and hold everything together which is important to keep the egg roll tight and full pack.
- Season the filling with 2.5 tbsp of soy sauce, 2 tbsp of oyster sauce, 1 tsp of black pepper, 1 tsp of garlic powder, 1 tsp of onion powder, 2 tsp of sesame oil, 1/4 tsp of salt or to taste.
- Get your hands in there. Mix everything together. Don’t just roughly mix; you want everything to be well combined. You can cook a small amount in a frying pan to see if you need to adjust the flavor.
- Before we started rolling, scramble one egg. We will use that to seal the egg roll.
- Take a sheet, put some filling in the middle(For 6.5 inches size sheets I use about 2 tbsp of filling).
- Form it into a long shape. Lift the corner up and fold it in half. Pull it back a little bit to make sure it is tightly packed. Roll one circle then fold two sides. Keep rolling it. Then sew the egg roll.
- Egg rolls do freeze well: you can make a lot at a time and then freeze them (make sure you leave space between each other before freezing). Whenever you want to eat them again, take it out and fry them directly for 8-10 minutes.
- I am using soybean oil to fry the egg rolls. Heat it up to 350 degrees. And remember, do not throw in the egg roll when the oil is cold or else you will end up with extremely oily egg rolls. You don’t want that.
- Fry them until golden brown. It will take about 8 minutes. Once you can feel the surface is hard and crispy. The color looks nice. You can take it out. Use paper towels to get rid of the oil.
**MAKE THE DIPPING SAUCE**
- 2 tsp of sugar, 1 tbsp of hot water (because you want to make sure the sugar is dissolved), 1 tbsp of fish sauce, 1 tbsp of lime juice, 2 small hot chilies, 1 clove of grated garlic. Mix it up, and the sauce is done.