4 1 1/2 pound packages ground pork
4 tbsp Garlic
4 teaspoons Salt
4 tblsp Calamansi Soy Sauce
1/4 teaspoon White pepper
1/4 teaspoon Black Pepper
Grated carrot, about 3-4 handfuls
Napp Cabbage, finely shredded (by hand) and then chopped small (about a 1/3 head)
Minced Chinese leeks, green onions
Bamboo Shoots optional (this may have added moisture)
Lumpia Wrappers: Purchase the square wrappers if possible.
350-375 degrees; fry about 4 minutes
Purchase quality ground pork. ( I find the pork at PanAsia to have the perfect fat-to-meat ratio; the ground pork in regular grocers seems to be a bit tough). Crumble the pork by hand into a large mixing bowl, then add all other ingredients, mix with a light hand, and do not mash the mixture, or it can toughen the filling.
Place 2 tablespoons of filling across the bottom of a square lumpia wrapper, roll tightly, and seal with a flour/water paste. Cut the Lumpia in half with scissors; now you have two Lumpia. Continue until all Lumpia are wrapped; pack the Lumpia into gallon-sized bags in counts of 25.
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