Sunday, Lumpia

>> Sunday, January 24, 2010

My sister in law is Filipino and one of the things she made for us when we went back home was Lumpia.  On Friday I got a wild hair that I wanted to try to make some myself so I googled up a recipe with a lot of favorable reviews and gave it a shot.

Since we live in South Dakota, I had to make do with phyllo dough for the wrappers, and they brown up REALLY fast, but otherwise it was a painless process.  Mike and I and the Bug loved them, the Pirate had chips and carrots.

This is the recipe we used. I think need time I'll try a potato version, but I'll definitely be doing this again!


Ti January 24, 2010 at 7:12 PM  

I had a co-worker once that made them for me on a regular basis. I LOVE them. I so wish she was around to make them for me now. I've tried to make them. We have plenty of Asian markets in Los Angeles but they just aren't the same.

Natalie January 25, 2010 at 9:09 AM  

Wow Lisa, you made one from scratch? I've never tried making one myself. I always just buy the ready to eat version co'z I always thought it was tedious to prepare. Lumpia for sure is tasty - though I didn't even know it uses a ground pork? Thought all along it's ground beef.

Lisa January 25, 2010 at 9:12 AM  

I am not an expert, but my sister in law makes it with any kid of ground meat, I think. It wasn't tedious at all to make, cooking the stuff was no different from any other meal. Then rolling took a while, but I bet would be really fast if you had done it a few times. Even so, we'll do it again. As I said, ours probably weren't very authentic, but they were good.

Christine January 25, 2010 at 10:14 AM  

I make homemade lumpia! The last time I made them was for New Year's Eve along with the Filipino noodle dish, pancit. My husband is Filipino and so I learned how to cook a few traditional dishes partly through verbal instructions from my late mother-in-law and partly through two cookbooks that I have.

The recipe I use is very similar to the one you linked to, Lisa. I don't use cabbage, though, and add water chestnuts for a little crunch. Traditionally, ground pork is used, but I have made them with ground turkey to make them a bit healthier and I cook them in a shallow amount of oil as opposed to deep frying them. The turkey obviously isn't as flavorful as the pork, but it sure does reduce the guilt. ;)

Lisa January 25, 2010 at 10:22 AM  

Do you put raisins in it? A lot of the recipes had raisins.

Cion also made us pancit and adobo(?)

Christine January 25, 2010 at 10:27 AM  

No, I don't put raisins in my lumpia. But I do put raisins in the empanadas that my mother-in-law taught me to make. Those are more like pastries filled with seasoned meat, vegetables and raisins and sometimes even hard boiled eggs.

Well... she gave me instructions, but I kind of had to research the ingredients list a bit since she wasn't very good at quantifying her ingredients. LOL. She'd say, "Put a bit of this and a bit of that into it." I'd say, "How much is a bit?" and she'd use her fingers in the air to show me. So yeah... I had to do a little research of my own on just about every Filipino dish that she inspired me to learn how to cook.

Christine January 25, 2010 at 10:27 AM  

Oh, and my mother-in-law made the best adobo. I've never been able to replicate it. :(

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