Lumpia
1 pound lean ground pork
1½ cups finely chopped onions
One 8-ounce can water chestnuts, drained and finely chopped
2 tablespoons minced garlic
2 tablespoons liquid Maggi seasoning or soy sauce
1 tablespoon ground white pepper
2 tablespoons cornstarch
30 to 45 lumpia wrappers
Vegetable oil, for deep-frying
Thai sweet chili sauce, for serving
In a large bowl, combine the pork, onions, water chestnuts, garlic, Maggi seasoning, and white pepper.
Using your hands, mix thoroughly.
In a small bowl, whisk together the cornstarch and 1/3 cup water.
Gently separate the lumpia wrappers (they're very delicate), arrange them on a clean work surface,
and cover them with a clean damp dish towel or paper towels to prevent them from drying out.
Keep the wrappers covered while you are assembling each lumpia.
To assemble one, place a wrapper on a cutting board.
Using a pastry brush or your finger, moisten the top edge of the wrapper (the one farthest from you) with the cornstarch mixture.
Place 2 tablespoons of the pork mixture along the center of the wrapper, forming a log shape.
Bring the bottom edge of the wrapper up over the log, pulling it tightly,
and then fold the left and right sides of the wrapper toward the center over the log.
Tightly roll up the lumpia and press to seal the edge.
Place the lumpia on a plate, cover it with plastic wrap, and repeat with the remaining wrappers and filling.
Set a wire rack on a baking sheet and place several layers of paper towels on top of the rack.
Heat 3-4 inches of vegetable oil in a large wok or pot to 375°F (if you don't have a thermometer, test the oil by inserting the handle of a wooden spoon into the oil.
If bubbles appear immediately, the oil is ready.
Working in batches, deep-fry the lumpia, using tongs to flip them over halfway through,
until they are a deep golden brown all over, about 3 minutes total.
Using a spider strainer or a slotted spoon, transfer the lumpia to the paper towels to drain.
Serve the lumpia warm with the sweet chili sauce for dipping.
1 pound lean ground pork
1½ cups finely chopped onions
One 8-ounce can water chestnuts, drained and finely chopped
2 tablespoons minced garlic
2 tablespoons liquid Maggi seasoning or soy sauce
1 tablespoon ground white pepper
2 tablespoons cornstarch
30 to 45 lumpia wrappers
Vegetable oil, for deep-frying
Thai sweet chili sauce, for serving
In a large bowl, combine the pork, onions, water chestnuts, garlic, Maggi seasoning, and white pepper.
Using your hands, mix thoroughly.
In a small bowl, whisk together the cornstarch and 1/3 cup water.
Gently separate the lumpia wrappers (they're very delicate), arrange them on a clean work surface,
and cover them with a clean damp dish towel or paper towels to prevent them from drying out.
Keep the wrappers covered while you are assembling each lumpia.
To assemble one, place a wrapper on a cutting board.
Using a pastry brush or your finger, moisten the top edge of the wrapper (the one farthest from you) with the cornstarch mixture.
Place 2 tablespoons of the pork mixture along the center of the wrapper, forming a log shape.
Bring the bottom edge of the wrapper up over the log, pulling it tightly,
and then fold the left and right sides of the wrapper toward the center over the log.
Tightly roll up the lumpia and press to seal the edge.
Place the lumpia on a plate, cover it with plastic wrap, and repeat with the remaining wrappers and filling.
Set a wire rack on a baking sheet and place several layers of paper towels on top of the rack.
Heat 3-4 inches of vegetable oil in a large wok or pot to 375°F (if you don't have a thermometer, test the oil by inserting the handle of a wooden spoon into the oil.
If bubbles appear immediately, the oil is ready.
Working in batches, deep-fry the lumpia, using tongs to flip them over halfway through,
until they are a deep golden brown all over, about 3 minutes total.
Using a spider strainer or a slotted spoon, transfer the lumpia to the paper towels to drain.
Serve the lumpia warm with the sweet chili sauce for dipping.
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