My father was working as a chef part time when he met my mother. He was an aspiring actor at the time, but had a talent for whipping up delicious food. When we were kids, my mom did most of the cooking in our home. But on a rare special occasion, my father would cook for us. He had some great specialties – shrimp scampi, jambalaya, chocolate peanut butter fudge. We always looked forward to whatever it was that he was making. Today I am going to share one of his best recipes with you. It was one of my favorites, and the only one I have mastered.
2012 is drawing to a close, and I am busy planning our family New Year’s Eve gathering. Last night I planned the menu for our event, and we are going with an Asian theme. We are going to make Lumpias. It is a traditional Filipino dish. It is their version of an egg roll and it’s made with meat. They are really delicious and pretty easy to make. We serve them with a tangy sweet and sour sauce. It compliments them very well.
1 lb ground beef
1 lb ground pork
1 bunch green onions, chopped
1/4 cup water chestnuts, chopped
4 Tbsp. soy sauce
2 pkg. of large wonton paper
Vegetable oil for frying
2 bottles sweet & sour sauce, warm
In a large mixing bowl, combine ground beef, ground pork, green onions, water chestnuts, and soy sauce. Mix with your hands until all ingredients are combined well.
To assemble lumpias – lay one piece of wonton paper on a clean surface. Take a clump of your meat mixture (about 2 tablespoons), and roll it into a log. Place the meat extending from one corner diagonally across to the other corner. Leave about half an inch of your wonton paper uncovered.
Next, fold the open ends up and over the meat.
The fold one flap of the wonton paper up and over the meat.
Then tightly roll your lumpia all the way closed. You may need to use a dab of water to close the flap of your lumpia. Repeat until your meat mixture is over. Should make about 35-40 lumpias
In a large skillet, heat oil over medium high heat. When oil is hot, place your lumpias inside. Allow them to fry for approximately 12 minutes, turning them to fry on all sides. Reduce heat if they start to darken too quickly. You’ll know when they’re close to being finished, because they will bubble less and less.
Remove lumpias from frying pan and cool on a plate covered with a paper towel. Repeat with the rest of the lumpias.
Meanwhile, heat sweet & sour sauce in a small pot over low heat. Serve sauce on the side of lumpias.