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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
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
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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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Related:
Spring rolls - food vietnam - vietnamese food - cuisine vietnam
Ngohiong - Cebuano Style
My followers have been requesting for this recipe for the longest time. It took me awhile to formulate a new recipe/version which is different from the one I teach in class. To be honest, I actually love this new version.
Allow me to give you a little history on ngohiong. Ngohiong is a lumpia which originated from Cebu. That is why it is called Ngohiong - Cebuano style. It is call ngohiong because the spice used is called ngohiong which is chinese for 5-spice powder. This is very different from the original chinese ngohiong kheng (more commonly known as kikiam) from Fokien, China which is wrapped in bean curd sheets instead of lumpia wrapper. The filling can be made with or without meat. I always make mine without meat same as what is commonly sold here in the city.
The number one vegetable of choice for ngohiong lumpia is ubod from the coconut. Next is unripe shredded papaya and the third placer is shredded singkamas (jicama). For me, ubod is the best because it is naturally flavorful. Unripe papaya is cheap but needs more seasoning because the papaya itself is bland. Singkamas (jicama) is too watery.
The secret to crispy ngohiong is to squeeze dry the filling after cooking and to double fry the ngohiong. I gave you two of my favorite sauces, however, feel free to create your own sauce.
I hope you can use this recipe for your family and for also use it for a business.
I have many recipes to share with you. If you liked this video, don't forget to LIKE, SHARE, and SUBSCRIBE to my youtube channel for more cooking and baking videos!
My Youtube Channel:
Facebook Page:
Instagram:
Twitter:
Please do not skip the ads. This will help me produce more videos for you to enjoy.
The complete list of ingredients and measurements can be found towards the end of the video. Please watch the video in full.
My video tutorials use English as a medium of instruction to address a global audience.
Profile Pic Credits to Ted Madamba
Link to my other videos:
PIYAYA -
UBE HALO HALO CAKE -
CHINESE LUMPIA -
HOW TO MEASURE INGREDIENTS CORRECTLY -
TORTA CEBUANA -
TIRAMISU TRES LECHES -
FINGER-LICKING GOOD PORK RIBS -
Bibingka Cheesecake -
FOOD FOR THE GODS -
ENSAYMADA &. CHEESE ROLLS -
THE ULTIMATE SOFT BAKED COOKIE RECIPE -
JAPANESE STRAWBERRY SHORTCAKE -
TIKOY -
REFRIGERATOR HAM -
LUMPIANADA -
PINOY STREET HOTCAKE -
MAC & CHEESE w/ PIZZA TOPPINGS -
FRUITCAKE -
CHOCOLATE BABKA -
CHICKEN HAM -
CASSAVA BUDBUD -
BLACK BOTTOM CUPCAKES -
VIETNAMESE PHO -
PUTSINTA -
CINNAMON BREAD -
CASSAVA BALLS (INDAY INDAY) -
PINTOS -
PALABOK-2 WAYS -
BREAD PUDDING -
BUCHI -
TIGER SKIN CAKE ROLL -
FRESH LUMPIA UBOD -
FRIED CHICKEN WITH CONDENSED MILK -
PATA TIM -
WATERMELON BREAD -
CENDOL -
COCONUT PANDAN/ UBE BREAD -
CORNED BEEF & POTATO STICKS -
HOKKAIDO MILK BREAD -
CHORI BURGER -
PIZZA BALLS -
SKINLESS LONGANIZA: PRESERVATIVE-FREE -
ASIAN BEEF NOODLE SOUP -
OLD-FASHIONED EMPANADA -
#NgohiongCebuanoStyle #ChefRoseofCaroandMarieCebu #caroandmarie #caroandmariecebu
Chinese Lumpia
Coming from a Filipino-Chinese family, I grew up eating Chinese Lumpia. This version of lumpia came from the south of China specifically from Xiamen / Fujian province where most of the Chinese in the Philippines came from. You can not find this in the north of China.
I remember with fondness my late mama making chinese lumpia for us during special occasions like Christmas and New Year! When I was growing up, mama used to grate the vegetables NOT with a store bought grater but with an empty biscuit can with holes made using a nail. My siblings and I looked forward to making the homemade grater because it was so much fun making the holes with a nail and hammer. After we finished using them, we just threw out the biscuit can since it was going to rust until our next lumpia session. Come next lumpia session, we would make another homemade grater with another empty biscuit can.
My mama made her Chinese lumpia with chicken and shrimps. I made mine all with vegetables NOT because I thought it was heathier BUT because the first time I made them by myself, I was soi busy grating the vegetables that I forgot that I was supposed to put some meat. To make a long story short, I realized that it was just as good without the meat. So, from that time on, I have always made them without any meat. But please feel free to add pork or chicken or shrimps as you wish.
Each Filipino-Chinese family has their own versions of Chinese lumpia - some made them with meat and some with seafoods. What is common to all versions is the use of bean curd (tokwa), vegetables and sugared peanuts.
Newer versions now add seaweeds with fried noodles, slices of hard-boiled eggs, celery and different sauces.
In a typical Filipino-Chinese family setting, we would wrap our own lumpia. So the filling, wrapper, condiments, peanuts, eggs, lettuce, etc. are placed in separate containers and as we eat, we assemble our own lumpia - putting in what ingredients we want in our lumpia.
I have always enjoyed Chinese lumpia anytime of the year. This is one of my comfort foods. I hope you will enjoy them as much as we do.
I have many recipes to share with you. If you liked this video, don't forget to LIKE, SHARE, and SUBSCRIBE to my youtube channel for more cooking and baking videos!
My Youtube Channel:
Facebook Page:
Instagram:
Twitter:
Please do not skip the ads. This will help me produce more videos for you to enjoy.
The complete list of ingredients and measurements can be found towards the end of the video. Please watch the video in full.
My video tutorials use English as a medium of instruction to address a global audience.
Profile Pic Credits to Ted Madamba
Link to my other videos:
HOW TO MEASURE INGREDIENTS CORRECTLY -
TORTA CEBUANA -
TIRAMISU TRES LECHES -
FINGER-LICKING GOOD PORK RIBS -
Bibingka Cheesecake -
FOOD FOR THE GODS -
ENSAYMADA &. CHEESE ROLLS -
THE ULTIMATE SOFT BAKED COOKIE RECIPE -
JAPANESE STRAWBERRY SHORTCAKE -
TIKOY -
REFRIGERATOR HAM -
LUMPIANADA -
PINOY STREET HOTCAKE -
MAC & CHEESE w/ PIZZA TOPPINGS -
FRUITCAKE -
CHOCOLATE BABKA -
CHICKEN HAM -
CASSAVA BUDBUD -
BLACK BOTTOM CUPCAKES -
VIETNAMESE PHO -
PUTSINTA -
CINNAMON BREAD -
CASSAVA BALLS (INDAY INDAY) -
PINTOS -
PALABOK-2 WAYS -
BREAD PUDDING -
BUCHI -
TIGER SKIN CAKE ROLL -
FRESH LUMPIA UBOD -
FRIED CHICKEN WITH CONDENSED MILK -
PATA TIM -
WATERMELON BREAD -
CENDOL -
COCONUT PANDAN/ UBE BREAD -
CORNED BEEF & POTATO STICKS -
HOKKAIDO MILK BREAD -
CHORI BURGER -
PIZZA BALLS -
SKINLESS LONGANIZA: PRESERVATIVE-FREE -
ASIAN BEEF NOODLE SOUP -
OLD-FASHIONED EMPANADA -
#ChineseLumpia #ChefRoseofCaroandMarieCebu #caroandmarie
Kid Fried Rice
Youngest uncle ever? @cookingwithkian #shorts #uncleroger #friedrice
Vlog#32 // Lumpiang Shanghai (Spring Roll) #parsley#easyto prepare
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!!