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

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?

"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?

On Wednesday, December 5, 2018 at 11:17:58 AM UTC-10, Ophelia wrote:
> "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?

I don't have a recipe but have eaten a lot of that dish and pretty much know in my mind what should be in it. I could whip up a batch off the top of my head. My daughter makes banana lumpia. It's simply a banana slice, sugar, and cream cheese rolled up in a wrapper and fried. She'll make it for parties. It's quite tasty.

dsi1 wrote:

> 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?

Easy reason. I've had Aloha Shoyu. I lived on your rock for 3 years
remember? It's weak and sweet in comparison. This recipe works with a
stronger true brew thick soy. If you wish to try it with a weaker
local type, feel free but it won't be the same.

On Wednesday, December 5, 2018 at 11:52:02 AM UTC-10, cshenk wrote:
> dsi1 wrote:
>
> > 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?
>
> Easy reason. I've had Aloha Shoyu. I lived on your rock for 3 years
> remember? It's weak and sweet in comparison. This recipe works with a
> stronger true brew thick soy. If you wish to try it with a weaker
> local type, feel free but it won't be the same.

Well, that sounds reasonable. Aloha shoyu is weak and sweet, I'll have to admit. I am familiar with Filipino soy sauce, but I can't say which one is more correct for lumpia.

dsi1 wrote:

> On Wednesday, December 5, 2018 at 11:52:02 AM UTC-10, cshenk wrote:
> > dsi1 wrote:
> >
> > > 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?
> >
> > Easy reason. I've had Aloha Shoyu. I lived on your rock for 3 years
> > remember? It's weak and sweet in comparison. This recipe works
> > with a stronger true brew thick soy. If you wish to try it with a
> > weaker local type, feel free but it won't be the same.
>
> Well, that sounds reasonable. Aloha shoyu is weak and sweet, I'll
> have to admit. I am familiar with Filipino soy sauce, but I can't say
> which one is more correct for lumpia.

Datu Puti works well but there may be others. The brand is widely
shipped so is easy to find in any larger market area.

"dsi1" wrote in message
...

On Wednesday, December 5, 2018 at 11:17:58 AM UTC-10, Ophelia wrote:
> "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?

I don't have a recipe but have eaten a lot of that dish and pretty much know
in my mind what should be in it. I could whip up a batch off the top of my
head. My daughter makes banana lumpia. It's simply a banana slice, sugar,
and cream cheese rolled up in a wrapper and fried. She'll make it for
parties. It's quite tasty.

==

Sounds good

In article >, cshenk
> wrote:

> Datu Puti works well but there may be others. The brand is widely
> shipped so is easy to find in any larger market area.

So here's my lumpia. I learned to make it in the early seventies, when
I worked with two Filipino girls in a factory. They made the proper
stuff, but they taught me about lumpia wraps. So I did this.

one pound of hamburger
one large onion diced
salt and pepper to taste
about a eighth inch oil in a skillet

Cook up hamburger and onion with salt and pepper then drain
Wrap a tablespoon or so of the mixture in each lumpia wrapper
Fold the wrapper on both ends and roll up
Fry in the oil until brown on four sides.

It certainly isn't traditional, but it may pleasantly surprise.
Hmm...or horrify.

leo