Kambal Sa Lumpia (Twin Egg Rolls)

Decisions, decisions.  Filipino-style meat egg rolls can come in different inCARNEtions: beef, pork or chicken. Ingredients can also vary from egg roll to egg roll, and who is to say which ingredients should or should not be used? One can be as creative with the ingredients, as I always try to be when cooking lumpia. With this recipe, I have finally completed the triumvirate of signature Filipino cuisine:  adobo, pancit and lumpia.

The process of preparing lumpia is tedious, so I decided that if I were going to spend all that time preparing this dish to include in my blog, I might as well double dip, so to speak.  So I thought I’d cook BOTH pork and beef egg rolls.  I even came up with a name for this recipe: Kambal sa Lumpia, meaning twin egg rolls.

So whichever is your preference, pork or beef, come dig in!

INGREDIENTS

1/2 lb ground pork

1/2 lb ground beef

3 small red potatoes, peeled and cut into very tiny cubes

1/2 cup red and green bell pepper, cut into very tiny cubes

1 cup raisins

1 cup green peas and carrots

1 cup green cabbage, very thinly sliced

1/2 cup onions, chopped

1/2 cup garlic, peeled and crushed

salt & pepper to taste

1/2 cup vegetarian hoisin sauce

20 lumpia wrappers

1 tbsp olive oil for sauteing

2 cups olive or canola oil for frying the egg rolls

3-4 Romaine lettuce leaves

DIRECTIONS

Pork:

In a large wok, heat 1 tbsp of olive oil in medium heat

Add 1/4 cup garlic and cook until golden brown

Add 1/4 cup onions and stir fry for 1 minute

Add the ground pork and cook until all pink color disappears

Add the peas and carrots, cabbage and 1/2 cup raisins and stir fry for about 2 minutes

Add salt & pepper to taste

Stir in 1/4 cup vegetarian hoisin sauce

Reduce heat to low and cook for another 2 minutes

Remove from heat and set aside mixture in a bowl.  Allow to cool .

Beef:

In a large wok, heat 1 tbsp of olive oil in medium heat

Add 1/4 cup garlic and cook until golden brown

Add 1/4 cup onions and stir fry for 1 minute

Add the ground beef and cook until fully browned

Add the potatoes, bell pepper and the rest of the  raisins and stir fry for about 2 minutes

Add salt & pepper to taste

Stir in 1/4 cup vegetarian hoisin sauce

Reduce heat to low and cook for another  for 2 minutes or until the potatoes are fully cooked.

Remove from heat and set aside mixture in a bowl. Allow to cool .

Wrapping:

Place 2 tbsp of the pork mixture near one corner of a lumpia wrapper. Fold the wrapper end  closest to you over the mixture, tuck in the left and right ends of the wrapper and tightly roll the wrapper away from you, making sure to moisten the edge of the wrapper to seal it. Repeat this process for each egg roll

Do the same thing with the beef mixture.

Frying:

In a large wok or sauce pan, heat the oil until it starts to sizzle

Deep fry 3-4 egg rolls at a time until the wrappers turn golden brown.  Make sure not to over-fry the egg rolls

Place the cooked egg rolls on several sheets of paper towels to drain the excess oil.

Serve the egg rolls while still warm by putting them on a plate or bowl lined with Romaine lettuce (the pork egg rolls on one side and the beef egg rolls on the other).  You can also slice each egg roll in half, diagonally for better presentation. You can actually wrap the egg rolls with the lettuce just like they do with Vietnamese Imperial Rolls.

If desired, serve egg rolls with tomato or banana ketchup on the side.

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3 thoughts on “Kambal Sa Lumpia (Twin Egg Rolls)

  1. Pingback: Pancit Hab-Hab « my bay kitchen

  2. Pingback: Chicken Sotanghon Soup (Bean Thread Noodle Soup ) « my bay kitchen

  3. Pingback: Lumpiang Okra (Okra Egg Rolls) | my bay kitchen

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