"dsi1" wrote in message
...

On Wednesday, December 5, 2018 at 10:52:35 AM UTC-10, cshenk wrote:
> MMMMM----- Recipe via Meal-Master (tm) v8.05
>
> Title: Xxcarol's Lumpia
> Categories: Xxcarol, Asian
> Yield: 24 Servings
>
> 1 1/2 lb Ground pork, thicker grind
> 1/4 c Fine chopped green onion
> 6 ea Cloves minced garlic
> 3/4 c Grated carrot
> 2 tb Soy sauce
> 1 ts Garlic powder
> 1 tb Fresh ground black pepper
> 4 ea Minced shiitake mushrooms
> 1 ea Cold egg
> 3 tb Hot sweet chicken sauce
> 1 pk Lumpia wrappers
> 1/2 c Canola oil or peanut oil
>
> Mix all that except the wrapper and oil until well blended. Set aside
> then separate the lumpia wrappers.
>
> This is actually the only hard stage and it helps to have a second
> person. They sell them with paper separators at American Asian Market
> at the corner of VB BVD and Great Neck. These wrappers are sold
> frozen (defrost obviously) and are about 12 inches across. They come
> in packs of 50 (25 or so per packet). They also have a version with
> paper separators between the wrapper and I highly suggest those for
> ease of use.
>
> In fact, I get all the ingredients at the American Asian as they have
> the perfect pork grind (and will make more on request) and the best
> local prices, especially on the shiitake which are about 1 TB minced.
>
> Lay the wrapper down and make a line of meat mixture starting about
> 1/3 up and about 3tb per wrapper and leaving about 2 inches at the
> top.
>
> Flip the bottom up and then the top down then roll. Lather rinse and
> repeat. You should get about 24 wrapped lumpia.
>
> Since these are fatter than the little ones in the store, 1 can be a
> serving. Freeze the excess in longer zip-loc bags unless you plan to
> cook them all for a party.
>
> Heat the oil (peanut or Canola are optimal for this). I add a
> sacrifical Lumpia in when I think it is about heated enough and watch
> for bubbles. Once bubbling, add the rest a few at a time and turn
> every 2 minutes or so. If you got the right thin wrappers, you
> should be able to see the meat bubbling a bit as the fats cook. If
> you used spring roll (acceptable but not the same as this recipe) you
> will not be able to see that nor will they have the same level of
> 'crunch'.
>
> Once cooked, you can refridgerate but do not cover or they will lose
> the crunch.
>
> ~ Hot Sweet Chicken Sauce- generic name for a blend used on chicken
> and other foods. Mae Ploy is a popular brand name.
>
> ~ Soy sauce- actual name is Shoyu, Datu Putu brand is a very good
> brand (better than Kikkoman). Not recommended for this dish is Aloha
> Shoyu as it doesn't have the right flavor profle
>
> ~ Lumpia wrapper- even in the Filipeno community they vary with types.
> Some will be adamant that 'spring roll wrapper' is the same thing. In
> fact, it is in many parts of their land but not all parts use the same
> type. Lumpia wrapper for the purposes of this recipe is extremely
> thin and you can somewhat see through it. Yup, that thin and that's
> why it's hard to work with but gives that perfect flaky crunchy paper
> wrapped effect. If you use the thicker spring roll, it will work but
> won't have the crunch and look almost like an extremely thin flaked
> pastry.
>
> MMMMM

Saying that Aloha shoyu doesn't have the right flavor profile would be
baffling to most of the eaters on this rock. We eat a lot of lumpia. How
did you come around to reach this conclusion? It's so goofy. What flavor
profile do you think is correct?

==

Interesting. Would you share your recipe?