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!

Pancit

Tawny's birthday was last weekend. Her birthday dinner request was a Filipino feast. We don't live anywhere near that part of her family, so she rarely gets to eat her Nana's cooking. I try to make it a few times a year for her. It's definitely Americanized and not nearly as good as her Nana's, but hey, I'm trying!

So I was going to make Pancit, Lumpia, Chicken Adobo and Pan De Sal. At the last second, we adopted a new cat. This is Soul Patch.


Picking up and bathing him sucked up a BUNCH of time on Sunday. So dinner ended up being just Pancit & Lumpia. I did try to make Pan de Sal too, but I wasn't paying attention and really messed it up. So Pan de Sal and Chicken Adobo will be included in our Annual New Years Day Filipino Feast.

My x-sister-in-law, Jenny taught me how make quick and easy Pancit. Everyone LOVES this. It's a huge hit at potlucks and it's one of the meals that everyone at home just gobbles up.

Pancit (printable recipe)
5 packages Oriental Top Ramen
1 can of Spam (don't let the Spam scare you!!)
1 bag Cabbage shredded for coleslaw
2 carrots
1 medium onion
1 or 2 cloves of garlic
2 or 3 TBLS soy sauce
pepper
2 or 3 green onions
4 to 6 hard boiled eggs
2 or 3 lemons

Grate or julienne your carrots
Chop the onion and garlic
Cube the Spam (Spam is fully cooked and will cook with onion & garlic, no worries about doing this all on the same cutting board)
Drizzle some oil in a big skillet.
When the pan is hot, add Spam, onions and garlic.
Cook until Spam is a little caramelized.
Add carrots and half of cabbage, or as much as your skillet can hold.
Add about a tablespoon of the soy sauce.
Gently stir as cabbage starts to cook down and grind in some pepper.
Add two of the seasoning packets from the Ramen noodles (you will not need the other three seasoning packets)
Add the rest of the shredded cabbage & the rest of the soy sauce.
Continue to cook and gently stir until all cabbage is tender.
While that's cooking, slice your lemons, eggs and green onions.
Boil water in a large pot and cook ramen noodles until tender.
Drain noodles and return them to the pot. Add cabbage mixture and mix thoroughly.
Serve topped with sliced hard boiled eggs, green onions and lemon wedges.
Squeeze the lemon wedges over the noodles and enjoy!!

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You'll need:


Grate or julienne your carrots




Chop your onion


And your garlic


Cube the Spam (Spam is fully cooked and will cook with onion & garlic, no worries about doing this all on the same cutting board)






Drizzle some oil in a big skillet.


When the pan is hot, add Spam, onions and garlic.


Cook until Spam is a little caramelized.




Add carrots


Add half of cabbage, or as much as your skillet can hold.


Add about a tablespoon of the soy sauce.




Gently stir as cabbage starts to cook down and grind in some pepper.


Add two of the seasoning packets from the Ramen noodles (you will not need the other three seasoning packets)




Add the rest of the shredded cabbage & the rest of the soy sauce.


Continue to cook and gently stir until all cabbage is tender.


While that's cooking, slice your lemons, eggs and green onions.


Boil water in a large pot and cook ramen noodles until tender.


Drain noodles and return them to the pot. Add cabbage mixture and mix thoroughly.




Serve topped with sliced hard boiled eggs, green onions and lemon wedges. Squeeze the lemon wedges over the noodles and enjoy!!