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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.
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Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
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BETTER THAN TAKEOUT - Crispy Egg Roll Recipe (Shanghai Style)
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What makes a perfect egg roll? To me, it should have that air crust and a velvety filling. These contrasting textures create such an interesting experience that makes your egg rolls irresistible. Stick with me because we are about the reveal the secrets.
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INGREDIENTS (Enough to make 40-50 egg rolls)
For the aromatic water
1 cup + 1/3 cup of water
2 scallions, diced
1.5 tbsp of ginger, diced
1.5 tbsp of garlic, diced
1/2 tbsp of Sichuan peppercorn (Amazon Link -
To marinate the pork
1 lb (454 grams) of pork loin
1 tsp of salt
1/3 tsp of baking soda
1.5 tbsp of cornstarch + 2 tbsp of aromatic water
Black pepper to taste (Amazon Link -
1/2 tbsp of Chinese cooking wine (Amazon Link -
a drizzle of vegetable oil (Amazon Link -
To complete the filling
3-4 tbsp of cooking oil
8 dried shitake mushrooms, soaked for 2 hours (Amazon Link -
350 grams Garlic chive
120 grams of Bean sprout
1.5 tbsp of soy sauce (Amazon Link -
1.5 tbsp of oyster sauce (Amazon Link -
1 tbsp of sesame oil (Amazon Link -
5 tbsp of cornstarch + the remaining aromatic water
Others:
1 pack of egg roll wrapper
2 tbsp of all purpose flour +3 tbsp of water (to glue the egg roll)
Videography / Editing by Austin Schargorodski -
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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How to wrap lumpiang gulay with our newbie #food #foodie #yummy #lumpianggulay #cooking #homemade
Lumpiang gulay recipes(vegetables spring roll) is a simple fried appetizer dish made from vegetables or mix up either ground chicken, beef or pork of your choice.
You can check on my other videos how I cook the vegetables for vegetables spring rolls. Please check the link below.
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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.
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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 -
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