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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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INGREDIENTS:
Set A:
1/2 kilogram ground pork (with at least 20% fat for a juicier spring roll)
2 tablespoons oyster Sauce
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 cloves garlic, minced
1 piece onion, minced
2 eggs
1/4 cup flour
1 piece carrot, grated
A handful of kinchay or spring onions, chopped
Set B:
24-30 pieces medium lumpia wrappers
4 tablespoons flour
1/4 cup water
Set C:
3-4 cups cooking oil, for frying
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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The complete list of ingredients and measurements can be found towards the end of the video. Please watch the video in full.
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Link to my other videos:
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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 -
Vlog#32 // Lumpiang Shanghai (Spring Roll) #parsley#easyto prepare