We started off the day with Egg Fried Rice for breakfast and then we got busy working in the yard.
My friend came over at lunchtime and we got busy frying some rolls that I had already prepared. After we had eaten a couple I showed her which wrappers to use (Simex lumpia wrappers) and how to properly roll lumpia. We ate lumpia until our bellies were full and then we sent my friend home with some rolls to fry for her mom.
My Basic Lumpia Recipe
2 lbs ground pork
Big bag of bean sprouts
1 can of waterchestnuts, drained and chopped
6-8 cloves of garlic, pressed
Couple of handfuls of shredded carrots
* These are the absolute essential ingredients that I use in lumpia. Optional ingredients: napa cabbage, shrimp, ground beef...my sister even uses sweet potato sometimes...
1 box Simex Lumpia Wrappers
Mix the pork, bean sprouts, waterchestnuts, garlic and carrots together in a big bowl and add in some soy sauce to season. The lumpia wrappers are frozen so a few hours before you want to roll, put the wrappers in the fridge to thaw. Peel a wrapper from the group and place a thin line of pork mixture (about the amount of a cigar) in the middle of the wrapper. Fold wrapper up over the filling, then up on the sides and tightly roll it to the end. Dip fingertips in water and wet the edges of the wrapper to seal. Do this about 40 times. At this point, lumpia rolls can be frozen for future use (if you can wait).
To cook: Heat the peanut oil in a skillet to 350 or so and then put in a few rolls (don't crowd the pan) and cook until golden brown on both sides. Drain well on paper towels. For the dipping sauce use 1:1 ratio of soy sauce to vinegar, adding a little water to dilute and garlic if desired.
|Puffed Up Mochi|