Chinese Lumpia

Rolled
Rolled

As mentioned here, lumpia is spring roll, and it comes in different forms, like ubod, shanghai, fish and Chinese. I was never a fan of this one until about recently that I began appreciating the flavors. Of course, not all brands are equal, and I score mine to be the best tasting, with mom and ate both giving it thumbs up! 🙂

This is really tedious to make, more than that of any other item I have madel. Each ingredient was prepared separately, and cooked on its own as well. And this had lots of ingredients, those that I even missed out on. Scrool down to the list of ingredients, and be surprised. And to think I already skipped on the egg, and other random vegetables that you can add to it. 😛

But I find prepping relaxing, which I found here also. But I started cuttin gthe vegetables about 4:30 pm, and I finished almost around 6pm (with a bath somewhere in between). Graqnted, I was watching a movie on my laptop while I was chopping, it still took too long. BVut everyone’s tummy was filled with vegetable goodness. So let it be! 🙂 I score this one a 9 out of 10, with the missing one point from my ugly rolling skills.

Veggies, and that is my niece Maven, in the background
Veggies, and that is my niece Maven, in the background

Chinese Lumpia Recipe

2 carrots, cut into thin strips
a fistful of baguio beans, cut into thin strips
jicama or singkamas, sliced into thin strips
mongo bean sprouts, about a cup
firm tofu/tokwa, diced into 1 1/2 cm cubes
1 onion, minced
1 head garlic, minced
rice noodles/mung bean noodles, about 1/2 cup dried
seaweed snack, pulverized
1/2 cup peanus, ground, mixed with 1 tablespoon sugar
lumpia wrapper, as needed
Big lettuce leaves

Meat:
ground pork, about 1 cup
Chinese barbecue sayce/satay sauce

For the meat, add the pork and satay sauce in a hot pan. Mix until cooked. Set aside.

For EACH of the vegetables, excluding the singkamas, saute a bit of onion and garlic (I just divided the onion and garlic into how many times I was going to saute). Add each veggie, and season with salt unti thoroughly cooked. Make sure it is not dripping wet. Set aqside. Fry the tofu. Set aside. Fry the rice noodles, one small batch at a time. Sprinkle with a bit of salt and seaweed. Set aside. Get ready to wrap!

Wrapping!

Place two lumpia wrappers on a plate, overlapping. place a lettuce leaf. Add a layer (meaning about a tablespoon) of each vegetable. Add about 1/2 tablespoon of meat and some pieces of tofu. Sprinkle with the fried noodles. Sprinkle with the peanuts. ROLL, or ATTEMPT TO ROLL. It’s huge. It takes some getting used to. Then EAT.

Usually, this would have some sauc eof sweetish salty garlicky flavor. But the lumpia was perfect. 🙂 Well, except the rolling part.

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