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Hello there foodie lovers! Here's my presentation for today. I made some homemade Spring Rolls! We call it Lumpia in the Philippines. Lumpia is often prepared as one of the 'pick foods' in various occasions.
Ingredients:
- 1/2 kilo ground meat
- 1 pack Crab n' Corn Mix powder
- 1 cup cheese, sliced
- 1 can/cup cooked peas
- 1 cup raisins
- Vegetable oil
- Salt & seasoning to taste
For Grounded Vegetables:
1 medium sized Pear Squash (Chayote)
1/4 kilo Baguio Beans
1/4 kilo Potatoes
1 med. size Carrots
2 med. sized Bell Pepper
1 clove garlic
1 Bulb Onion
I bought the fresh vegetables in our wet market. Grounding is free when you buy their meat. The main purpose is for the kids not to notice the veggies. Even my kids before didn't like vegetables except of few chosen ones but when it comes to my Lumpia, how they loved munching on its crispy texture!
I see to it that the meat is fully cooked and letting it dry before I add the veggies halfway cooked. Then I added peas, cheese and raisins.
Next, add 1 cup of water with the Crab n' Corn mix powder, stirring occasionally then add a pinch of salt and seasoning to taste. Let it cool before wrapping. Tilt the cooked stuffs a little bit to let the meat stock flow. This will prevent the crepe to get over wet.
The Crepe Wrap
Segregate the crepes beforehand for easy pick. I chose the homemade wrap because it's not salty but you need to use it in 24 hrs. or else it will go brittle, making it hard to roll your Lumpia smoothly.
Use one crepe only. Place about 1 tablespoonful of cooked stuffs on the other end then gradually roll it halfway before folding both ends sideways and roll down. Rub the other end with water or meat stock to let the end stick together.
Put the rolls in a container and freeze for few minutes. This will create a crispy effect when frying the rolls. The remaining rolls can be kept refrigerated or freezed for over a week.
Deep frying is good over low heat then drain the drips in your coolander. Cover your platter with tissue paper to remove the excess oil. Tomato sauce or Mayo is a good option for dip but I love vinegar better matched with garlic and kalamansi or lemon.
You may only fry the ones that needs to be eaten right away because the crepe will tend to soften when exposed for a longer period of time. Hence it is best when eaten hot.
This is all for now, thank you for dropping by my page.
Till then
@Sarimanok