Which Filipino lumpia recipe works best?

Question

Is it better to cook the meat before filling the wrapper or to fill it raw (I'm using ground beef or pork). My filipino mother says she does both, but I don't remember which tastes better. So, all you filipino lumpia makers out there, which is your preference and why?

Answer 1

Cook the meat in a frying pan, add veggies, stir fry, turn off heat, drain the grease, place in wrappers.
I am particular; I like it with hamburger, or Spam, not seafoods!
Anyway, great stuff!

Answer 2

It's always better to half cook the meat before filling the wrappers to fry. That way you don't have to worry about raw meat and soggy wrappers. You can fry them in a higher heat- which will make them crispy yet cooked through. Esp. when using pork! Cook the meat with all the veggies and seasonings to let the flavors marry, cool, and stuff the lumpia wrappers. Be sure to use real lumpia wrappers- they taste much better than spring roll wrappers. Carefully peel the layers apart and keep them stacked under a slightly damp and clean kitchen towel. Ayos na! Kain tayo!

Answer 3

I can't believe there are others that make lumpia-- people can never remember what they are called when I make them. They say "can you make those roll things again".

Cook the meat first. I never thought of actually cooking the vegtables too, I usually cook the meat, then add the vegtables in a bowl with the meat so that it wilts a little, then wrap the lumpia and cook.

What other vegtables do people use?

Answer 4

hey IM FILIPINO TOO!!! ^_^
anyways i've made a lot of those and of ccourse you hvae to cook the meat, with the vegtables first. Then you put them in the wrapper and cook that too. Thoughs are one of my favorites for filipino foods. Of course to me my mom makes the best.

Answer 5

It sounds super, yet once you're *attempting* to make lumpia, does that advise you have no longer made them till now? if it is so, practice first. Taking a regular time recipe to a social gathering isn't a sturdy concept. Getting the rolling ideal might properly be difficult and making them smaller makes it greater sturdy. in case you chop back the wrap in 0.5 you will possibly no longer have the flexibility to cover the filling sufficient whilst rolling and in case you fold the ends of the full wrap each and each of how in to make it 0.5 length you will finally end up with too lots wrap. you're greater effective off making them merely as long yet thinner, employing much less filling. in case you attempt to lead them to 0.5 as long you will no longer have lots wrap to artwork with and conserving the filling in could be a project. you may make finished length ones and cut back them in 0.5 diagonally for serving. yet another project is while will you be frying them? that's a exertions extensive technique, do you like to be tied to the wok/fryer the full time, or do you plan to fry them at domicile and take them to the place of work? they do no longer hold their crispness as quickly as reheated. do no longer advise to be a moist blanket yet i've got made a great number of them and it is not something i could take to a organisation social gathering.