lumpia wrapper

Here's what you need: vegetable oil, medium yellow onion, garlic, medium carrot, fresh ginger, ground pork, water chestnuts, salt, pepper, soy sauce, green onion, fresh cilantro, canola oil, lumpia wrappers, egg, sweet chili sauce

Homemade Lumpia Recipe by Tasty

vegetable oil

yellow onion, minced

garlic,

carrot,

ginger,

lb pork

oz water chestnuts, 1 can, minced

salt

pepper

soy sauce

green onion, minced

fresh cilantro, minced,

canola oil, for frying

lumpia wrappers, or spring roll wrappers

egg, beaten

sweet chili sauce,

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Make the filling: Heat the oil in a medium pan over medium-high heat.

Add the onion, garlic, ginger, and carrot. Cook for 4 minutes, or until the onion is slightly translucent.

Add the ground pork and cook for about 6 minutes, or until cooked through.

Add the water chestnuts, salt, pepper, and soy sauce. Stir for 2 minutes, then mix in the green onion and cilantro. Remove the pan from the heat and let cool.

Heat about an inch (2 cm) of canola oil in a deep, medium frying pan until it reaches 300°F (150°C).

Lay out one lumpia wrapper in a diamond shape and spoon 2 tablespoons of filling at the bottom of the wrapper, leaving about an inch and a half (3 cm) of space from the bottom point.

Fold the bottom point over the filling, then fold in the edges to create an envelope shape. Roll the wrapper toward the top point. Brush the top point with egg wash and finish the roll to seal the end.

Carefully place four to five lumpia at a time in the hot oil. Frying on each side for 1-2 minutes, or until golden brown. Note: If the lumpia are cooking too fast or burning, reduce the heat.

Remove the lumpia from the oil and drain on a wire rack or paper towels.

Sprinkle with a garnish of cilantro and serve with sweet chili dipping sauce. Optional: Cut lumpia in half.

https://vid.tasty.co/output/92288/landscape_480/1525302170

&nbsp;Lumpia wrappers are  also referred to as Popiah and more generally as spring roll wrappers are thin paper-like skins. They are soft and light textured but they are strong enough to wrap and hold your fillings without breaking apart.

Lumpia Wrappers (Spring Roll Wrappers)

Cups Flour

Tbsp cornflour

Salt

Cup Water

Mix the Flour, cornflour, and Salt together in a large bowl

Gradually add the water while mixing simultaneously until a soft and viscous batter is formed, now work the batter by lifting it and slamming it on the bowl

After doing this for some minutes you will see the dough hold in a rope when you lift it (please see video above for this). At this point, the batter is well done.

Cover it up and leave it to rest in the fridge until it's really cold or better still leave it overnight.

The next day the Batter would have hardened up. Now work it a little bit just to be able to hold it in the cup of your hand - Please refer to the video.

Now preheat your pan on a medium to low heat for about 2 to 4 minutes (the amount of time for heating your pan is dependent on the thickness of your pan) and smear the dough in a fast circular motion on the heated pan.

After a couple of seconds, the edge of the wrap will start to curl up, carefully lift the wrap by the curled edge to lift the wrap off the pan.

Place the wraps in a bowl and cover it with a damp towel to prevent it from drying up.

You can store the wraps in a plastic bag and store in the fridge for a couple of days or freeze for a couple of months. Enjoy!

I got quite a number of requests to make these spring roll wraps ever since I made the spring roll recipe and here is the video for you all I hope you enjoy it.

For more details visit my website http://www.cheflolaskitchen.com

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