Sarap Detroit puts a spin to traditional Filipino food

Sarap Detroit puts a spin to traditional Filipino food

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Sarap Detroit's Fried Lumpia

½ pound ground beef
½ pound ground pork
1 tablespoon chili powder
2 tablespoons soy sauce
1 teaspoon of salt
1 teaspoon of pepper
1 medium onion, diced
3 cloves garlic, minced
2 carrots, small dice
3 scallions, chopped
1 package of spring roll wrappers 
Vegetable oil for sautéing and frying
Sunflower sprouts, for garnish

 Season the ground beef and pork with chili powder, soy sauce, salt, and pepper.
Saute onions in about 1 tablespoon of oil until caramelized. Add the garlic and saute until fragrant, about 1 minute. Add the meat mixture and brown. Turn off the heat.
Add the diced carrots and scallions to the meat mixture. Let cool.
To roll the lumpia, turn one wrapper so it’s in a diamond and one of the corners are facing you.
Place a tablespoon of mixture about an inch up away from the corner and shape into a log.
Roll up the corner closest to you and over the mixture until you use up half of the wrapper.
Fold in the right and left sides.
Continue rolling the lumpia until you have a final corner.
Using a brush or your fingers, apply water to the corner to seal the lumpia (you can also use an egg wash).

Heat a pot of vegetable oil to 375 degrees.
Fry the lumpia, about 4-5 at a time, making sure not to crowd the pot, until golden brown.
Serve with sweet and sour sauce and garnish with sunflower sprouts and pickles.

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