Lumpia – nems of phillipines

Posté dans : Fried, Indonesia, Philippines, Roll | tag(s) : , , par azizen.
Ease : 1
Cost : 1
Spicy :
People : 6
Baking : 12 Minutes
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Ingredients :

  • 1 tablespoon of vegetable oil
  • 500g of ground pork
  • 2 cloves garlic, crushed
  • 1/2 cup of chopped onion
  • 1/2 cup of chopped carrots
  • 1/2 cup of chopped green onions
  • 1/2 cup of green cabbage, thinly sliced ​​
  • 1 teaspoon of black pepper
  • 1 teaspoon of salt
  • 1 teaspoon of garlic powder
  • 1 teaspoon of soy sauce
  • Chinese dumplings to 30 sheets (10 x 10 cm ~)
  • 2 cups of vegetable oil for frying

Preparation :

In a wok over high heat, add 1 tablespoon of vegetable oil and cook the ground pork, stirring frequently, until no longer pink and book.
Cook garlic and onion in same pan for 2 minutes. Then add the cooked pork, carrots, green onions and cabbage. Season with pepper, salt, garlic powder and soy sauce. Remove from heat and set aside. Cool to room temperature.
Take a sheet ravioli and place 3 tablespoons of filling diagonally near one corner of each wrapper, leaving 1 cm between the corner and two sides of the stuffing. Fold the corners over the filling and roll the lumpia keeping it tight. Moisten the side of the packaging with water to seal the edges. Cover the rolls of plastic film to conserve moisture.
In a deep fryer or skillet deep enough oil filled Fry the rolls of 1 to 2 minutes, until browned. Drain on paper towels.
Serve immediately with sauce.

Tips : We need the sheets of ravioli with wheat flour as for bricks or failing take the sheets of brick and cut into squares.

Anecdotes : The lumpia is the form of Indonesian and Filipino nems. The word comes from the language lunpia Hokkien. This dish, fresh or fried, was brought by immigrants from Fujian province in southern China, which constitute the majority of Chinese in Indonesia and the Philippines.
The Netherlands and Flanders, his name is loempia, ancient pronunciation of Indonesian lumpia, which has become the generic name for nems in Dutch.

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