   | On this classic CETV episode I invite my friends and basketball teammates Mark and EJ (and other guests Todd and Nate) to my 'pad' in San Francisco to engage in a lumpia feast! Lumpia are one of the most popular foods in the Philippines and Mark's recipe is one of best lumpia shanghai I've ever had. Yes, he's Filipino btw. He also looks a lot like Bruce Lee. But I digress. Just like a lot of the other Asian rolls: Chinese egg rolls, Vietnamese Imperial rolls, lumpia are a fun thing to prepare with friends. And I guarantee, you can never make enough! After the game my friends and I go play a game of basketball at the Eureka Valley Rec Center in the Castro to work off the lumpia. We had a team called the Multiple Scorgasms in the the San Francisco Gay Basketball Association ('We aren't homosexual, but we're willing to learn'), the oldest Gay Basketball league in the country. We won our game in overtime with power of the Lumpia in our bellies! |
INGREDIENTS
2 Lbs. Ground Pork (Try finding Local, Pasture-Raised If Can)
1/2 Cup Diced Green Onions
1 Cup Diced Cilantro
1 Cup Diced Carrots (OPTIONAL)
1 Cup Diced Onion
2 Eggs
1 Packet of Lumpiang Shanghai Seasonings
1 Packet Lumpia Wrapper (SPRING ROLL SKIN)
3 TO 6 Cups Vegetable OilL
1/2 Cup Flour
Dipping Sauce
1/4 Catalina Dressing
2 Tablespoons Dijon Mustard
1 Tablespoons Lime or Lemon Juice
Consult the video above if you have questions about the directions.
DIRECTIONS
In a mixing bowl, combine all the ingredients with the pork and 1 raw egg. Mix Well.
Pull apart the lumpia wrapper and lay one on a table in a diamond position. Put about 1 to 1 1/2 tablespoons of the mixture on the lumpia wrapper, from one corner of the wrapper to the other, horizontally in the center.
Wrap the wrapper around the mixture tightly. Watch the video for the technique. Break the remaining egg into a small bowl and use that to seal the edges on the lumpia roll.
Cut the wrapped lumpia in 2-4 pieces. Do this until all the mixture is used.
Heat the cooking oil in a deep fryer to 350 degrees. If you don't have a fryer use a sturdy pot and a temperature gauge.
Dip the ends of the cut lumpia in the flour and deep fry the lumpia for 10 minutes until golden brown. Remove from the deep fryer, place on a paper towel, and let the excess oil drip.
Make the dipping sauce.
Transfer to a serving plate with dipping sauce. Share and enjoy!
2 Lbs. Ground Pork (Try finding Local, Pasture-Raised If Can)
1/2 Cup Diced Green Onions
1 Cup Diced Cilantro
1 Cup Diced Carrots (OPTIONAL)
1 Cup Diced Onion
2 Eggs
1 Packet of Lumpiang Shanghai Seasonings
1 Packet Lumpia Wrapper (SPRING ROLL SKIN)
3 TO 6 Cups Vegetable OilL
1/2 Cup Flour
Dipping Sauce
1/4 Catalina Dressing
2 Tablespoons Dijon Mustard
1 Tablespoons Lime or Lemon Juice
Consult the video above if you have questions about the directions.
DIRECTIONS
In a mixing bowl, combine all the ingredients with the pork and 1 raw egg. Mix Well.
Pull apart the lumpia wrapper and lay one on a table in a diamond position. Put about 1 to 1 1/2 tablespoons of the mixture on the lumpia wrapper, from one corner of the wrapper to the other, horizontally in the center.
Wrap the wrapper around the mixture tightly. Watch the video for the technique. Break the remaining egg into a small bowl and use that to seal the edges on the lumpia roll.
Cut the wrapped lumpia in 2-4 pieces. Do this until all the mixture is used.
Heat the cooking oil in a deep fryer to 350 degrees. If you don't have a fryer use a sturdy pot and a temperature gauge.
Dip the ends of the cut lumpia in the flour and deep fry the lumpia for 10 minutes until golden brown. Remove from the deep fryer, place on a paper towel, and let the excess oil drip.
Make the dipping sauce.
Transfer to a serving plate with dipping sauce. Share and enjoy!
