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PORK LUMPIA | PORK SPRING ROLL | PORK LUMPIANG SHANGHAI



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Lumpia is an all time fovourite food to serve in our family whether there is an occasion or not. I guess because it is quite accessible anytime since it can be kept in the fridge and cook whenever you like for up to a month. You can have variety of fillings, but, in this recipe we use pork. 

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According to Wikipedia, Lumpia are various types of spring rolls commonly found in Indonesia and the Philippines. Lumpia are made of thin paper-like or crepe-like pastry skin call "lumpia wrapper" enveloping savory or sweet fillings. It is often served as an appetizer or snack, and might be served deep fried or fresh (unfried). Lumpia are Indonesian and Filipino adaptions of the Fujinese and Teochew popiah, introduced to the Philippine islands since at least the 7th century. [7]

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This finger food has a lot of versions and technique on how to prepare it. Few tips that we can give you are:  you have to make sure that your vegetables are chopped finely and remove the juice as much as you can. This will prevent  your meat mixture to be very moist that could make your lumpia wrapper to be soggy.



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So here are the things that we needed:

INGREDIENTS:

1 kg pork meat
1 big carrot - finely chopped
3- 4 stalk of celery - finely chopped
1 big onion - finely chopped
3-4 bulb of garlic - finely chopped
1 tsp garlic salt powder
1 tsp black ground pepper
1/4 - 1/2 tsp chili powder - optional
1 tsp salt
2 tbsp fish sauce


FOR FRYING:

Olive oil or any other oil of choice



HOW TO MAKE IT:

1. Cut celery, carrot, onion and garlic into small pieces. Then using food processor, finely chop each of the vegetable.
2. Remove the juice of every vegetable by squeezing it tight by both hands, leaving the finely chop almost dry.
3. Now in a large bowl, mix all the ingredients thoroughly by kneading the mixture until well blended.
4. Wrap the meat using the lumpia wrapper and seal it with egg-white at the end. Do the same with the rest of the meat.

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5. Store the pork lumpia using a plastic bag in the freezer for atleast 4 hours before frying.
6. Once the lumpia is hard from the freezer, it is ready to cook.
7. Cut the lumpia depending on your desired length.
8. In a medium heated pan, put oil, then fry the pork lumpia. Turn to other side once medium brown has achieve.
9. Remove and drain the oil using thick paper towel once both sides are cook.
10. It is best if it is served with a dip, such as sweet chili sauce, vinegar mix with chopped garlic and ground pepper, or any dip of your choice.
11. ENJOY eating this yummy savory pork lumpia !






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