When making filipino lumpia, cook meat first or not?

Question

Most recipes don't have you cook the meat first , but some do. Which tastes better?

Answer 1

Straight scoop. My sister-in-law was born and raised in the Philippines. She does not cook the neat first and her lumpia is great.

Answer 2

Ingredients For Lumpia

Answer 3

If you're not consuming the same day, its best to cook the meat first before wrapping. Once cooked, you can wrap it and just keep in the freezer and fry whenever you want to serve it (but be mindful as well how long you're preserving it). Mine last for at least 3 weeks and it still taste fresh.

Answer 4

For purity's sake, I ALWAYS cook all the ingredients prior to making egg rolls or lumpia....far less chance of food poisoning this way.

One of my Philippina friends always pre-cooked all her stuffing ingredients prior to rolling the lumpia (because they're not usually fried long enough to thoroughly cook the stuffing, she explained).

Answer 5

no & i say that because i tried cooking it first once cause i did not know & it did not come out the way it should at all & when i was there i used to watch them make it & they never cooked it first. & if the oil is hot enough it will cook every thing inside

Answer 6

Filipino Lumpia

"This is a traditional Filipino dish. It is the Filipino version of the egg rolls. It can be served as a side dish or as an appetizer."

30 lumpia

1 tablespoon vegetable oil
1 pound ground pork
2 cloves garlic, crushed
1/2 cup chopped onion
1/2 cup minced carrots
1/2 cup chopped green onions
1/2 cup thinly sliced green cabbage
1 teaspoon ground black pepper
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon soy sauce
30 lumpia wrappers
2 cups vegetable oil for frying
DIRECTIONS
Place a wok or large skillet over high heat, and pour in 1 tablespoon vegetable oil. Cook pork, stirring frequently, until no pink is showing. Remove pork from pan and set aside. Drain grease from pan, leaving a thin coating. Cook garlic and onion in the same pan for 2 minutes. Stir in the cooked pork, carrots, green onions, and cabbage. Season with pepper, salt, garlic powder, and soy sauce. Remove from heat, and set aside until cool enough to handle.
Place three heaping tablespoons of the filling diagonally near one corner of each wrapper, leaving a 1 1/2 inch space at both ends. Fold the side along the length of the filling over the filling, tuck in both ends, and roll neatly. Keep the roll tight as you assemble. Moisten the other side of the wrapper with water to seal the edge. Cover the rolls with plastic wrap to retain moisture.
Heat a heavy skillet over medium heat, add oil to 1/2 inch depth, and heat for 5 minutes. Slide 3 or 4 lumpia into the oil. Fry the rolls for 1 to 2 minutes, until all sides are golden brown. Drain on paper towels. Serve immediately.


FRESH LUMPIA


Lumpia is a traditional Filipino appetizer, not unlike eggrolls. Recipe from Chef Andy Pforzheimer:


For the Filling:
3 cups cabbage, shredded
2 cups green beans, julienne strips
2 cups carrot, julienne strips
3 cups rutabagas, julienne strips
1 cup sweet yam, julienne strips
1/2 cup garbanzos (chick peas)
1/4 cup chinese parsley

1 cups shrimps, shelled and deveined
1 cup chicken breast, cut in small strips

4 pieces bean curd (firm tofu), julienne strips
2 cloves garlic
1 small cooking onion, sliced
salt to taste
fish sauce to taste
1/4 cup cooking oil
Saute garlic in oil until light brown. Add chicken and onion. Season with fish sauce. Remove from pan. Repeat the process with the shrimp, but stir-frying quickly and remove from pan immediately. Return the chicken-onion mixture to the pan, add in sequences, green bean, garbanzos, carrot, rutabagas, yam, cabbage, bean curd. Add a little stock and allow to simmer until the desired tenderness. Season with salt, fish sauce to your taste. Add the Chinese parsley last, just before removing from the pan.

To assemble the lumpia, you will need:
Lumpia wrapper - commercially available
Romaine or green or red or butter lettuce
Lumpia Sauce
1 cup water
1 cup brown sugar
1-1/2 tbsp corn starch
2-3 tablespoons garlic, minced
Bring the water to a boil. Add the sugar to the boiling water and stir until dissolved. Remove 1/4 cup of the syrup, add the cornstarch, blend into a slurry and return to the pot. Remove from heat when thickened. Mix in garlic.