Lumpia

This is my x-mother-in-law's recipe for Lumpia. My X taught me how to make them when we were married. I still make them a couple times a year and everyone loves them.



Lumpia
1/2 lb ground beef
1/2 lb ground pork
1 package wonton wrappers (these are often in the produce department or with the dairy)
1 C finely shredded cheddar cheese
1 or 2 cloves garlic, minced
2 or 3 green onions, chopped
3 TBLS soy sauce
pepper
Oil for frying

Directions:
Combine all ingredients except wonton wrappers and oil; and mix well.
Now to roll them – see next page for step by step rolling pics.
Place a wonton wrapper in front of you, with a corner pointed toward you.
Place a teaspoon or two of the meat mixture towards the bottom of the wrapper and shape horizontally.
Fold bottom point of wrapper over meat.
Fold sides towards middle, aligned with edges of meat.
Moisten your finger tip with water and moisten the top edges of the wonton wrapper.
Roll meat mixture toward the top.
Top edge should seal to roll, if not, moisten with a bit of water on your finger tip.
Go on to the next one and keep rolling until you run out!
Heat oil to 350F
Carefully place lumpia in hot oil and fry until golden brown.
Drain on cloth covered rack.

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Here's what you'll need:


Combine all ingredients except wonton wrappers and oil












Mix well.

Now to roll them!
Place a wonton wrapper in front of you, with a corner pointed toward you.


Place a teaspoon or two of the meat mixture towards the bottom of the wrapper and shape horizontally.


Fold bottom point of wrapper over meat.


Fold sides towards middle, aligned with edges of meat.


Moisten your finger tip with water and moisten the top edges of the wonton wrapper.


Roll meat mixture toward the top.


Top edge should seal to roll, if not, moisten with a bit of water on your finger tip.

Go on to the next one and keep rolling


And rolling


And rolling


And rolling, until you run out


Heat oil to 350 degreesF

Carefully place lumpia in hot oil


Fry until golden brown.



Drain on cloth covered rack.

These are great as is, hot, room temp, cold... plain, with sweet and sour sauce or what I call Filipino Table Sauce (for lack of a better name)

My x-MIL used to serve this sauce with lumpia, pork chops, steaks, and lots of stuff. It's pretty much adobo sauce.

Equal parts soy sauce & vinegar with a clove or two of minced garlic. It's has a very pungent flavor. I LOVE it!!



Enjoy!