Lumpia....

[FC wifey]

Anyone have a recipe for beef lumpia? I LOVE IT and moved before I got the chance to get the recipe from some friends....

[MomWifeMe]

My one of best friends are Filipino. I will ask her to pass the recipe tomorrow. I really dont know it because I know she will always cook it for me.

[RunAwayLove]

omg i LOVE lumpia...no recipe though but i know its been mentioned on here alot

[norfpo]

http://allrecipes.com/Recipe/Filipin...ia/Detail.aspx

I found this, i use it without the peppers

[FC wifey]

Thank you!! YUM!

[Steph*]

LOVE LUMPIA - damnit now I want some. There's a little lumpia cart in front of a KMart here

[emmers]

aww lumpia makes me miss db.. his mom makes it so good!! imma tell her to make me some tomorrow! haha

[mitziebella]

We call them "nam chean" or eggrolls in my culture.


This is my mom's recipe or a family recipe.



Cambodian Egg Rolls

55-60 egg rolls 1¼ hours 1 hour prep

1 lb ground pork or ground beef
2 cups cabbage, shredded
1 cup bean sprouts (optional)
1 cup carrots, shredded
2 cups vermicelli rice noodles (soaked in hot water, then cut to 2 inches in length)
4 garlic cloves, finely minced
1 yellow onion, chopped finely
1 teaspoon sugar
1/2 teaspoon salt
1 teaspoon chicken bouillon
3-4 tablespoons oyster sauce
2 tablespoon soy sauce
1/4 teaspoon fresh black pepper
32 ounces egg roll wraps (2 packages)
oil (for deep frying)
1 tablespoon flour
3 tablespoons water


Soak the rice noodles in hot water for about 10-15 minutes. Cut to 2 inches in length.
In a large bowl mix first 12 ingredients and set aside.
In a small bowl mix flour and water to make a loose paste to seal the wrappers.
Instructions on how to roll the egg rolls should be on back of the each packages. Use 1-2 tbsp of filling for each wrappers and seal edges with the water and flour mixture. Make about 55-60 depending on the amount of fillings you use. Give or take. (There has been times that i have more fillings and less wraps or vise versa).
Deep fry until golden brown. Cook time is about 15-20 minutes per batch depending on your fryer and amount or egg rolls per batch.
Serve with favorite sweet and sour sauce.

[Valkyrie]

mitziebella

Those look delicious, I'll be making those next time I go to the comissary.

Thanks

[FC wifey]

Originally Posted by mitziebella We call them "nam chean" or eggrolls in my culture. This is my mom's recipe or a family recipe. Cambodian Egg Rolls 55-60 egg rolls 1¼ hours 1 hour prep 1 lb ground pork or ground beef 2 cups cabbage, shredded 1 cup bean sprouts (optional) 1 cup carrots, shredded 2 cups vermicelli rice noodles (soaked in hot water, then cut to 2 inches in length) 4 garlic cloves, finely minced 1 yellow onion, chopped finely 1 teaspoon sugar 1/2 teaspoon salt 1 teaspoon chicken bouillon 3-4 tablespoons oyster sauce 2 tablespoon soy sauce 1/4 teaspoon fresh black pepper 32 ounces egg roll wraps (2 packages) oil (for deep frying) 1 tablespoon flour 3 tablespoons water Soak the rice noodles in hot water for about 10-15 minutes. Cut to 2 inches in length. In a large bowl mix first 12 ingredients and set aside. In a small bowl mix flour and water to make a loose paste to seal the wrappers. Instructions on how to roll the egg rolls should be on back of the each packages. Use 1-2 tbsp of filling for each wrappers and seal edges with the water and flour mixture. Make about 55-60 depending on the amount of fillings you use. Give or take. (There has been times that i have more fillings and less wraps or vise versa). Deep fry until golden brown. Cook time is about 15-20 minutes per batch depending on your fryer and amount or egg rolls per batch. Serve with favorite sweet and sour sauce.

Mmm! Sounds so GOOD! Ok, since you are here in GL, let me know when you make em! I'll gladly eat em for you!