Easy and Simple Egg Rolls (Lumpia)

Are you Filipino?  Do you make lumpia?

These are two questions that I get asked often by Americans.  Years ago.  I would feel offended by these questions.  What do you mean do I make lumpia?  I can make all kinds of things.  Why does it have to be lumpia?

It’s not until this past several years that these questions no longer offend me.  As much.

I can’t blame my American friends.  We have been conditioned to think of people in terms of their stereotypes.  I am Filipino.  Therefore I make lumpia.  I probably eat balut too.  For those of you who are not familiar with balut.  Balut is a fertilized duck or chicken egg with a nearly developed embryo.  Boiled and eaten on the shell.  And the answer to the balut question is NO.  I have never eaten balut.  And never will.  No offense to those who eat them.  Sorry.  The mere sight of balut makes my insides shakes and grumble.  As if it’s going to invert.

The truth is.  I did not learn how to make egg rolls or lumpia until I was 19.  When I meet my husband, my cooking skills were mediocre.  I had to teach myself how to cook.  Or watch others cook.  And then practice what I had learn in my kitchen.

I had once used a blender to ground pork.  And the blender started smoking.  The motor burn out.  I was 20.  Young and dumb.  I didn’t know I couldn’t use a blender to ground pork!  I forget what it was exactly I was making.  But I wanted to impress my husband, who was then my boyfriend.

To this day.  He remembered the dish.  He said it was good.  And the blender?  He remembers that too.

You’re probably wondering… What do you mean you didn’t know how to cook?  You were poor and had no servants!  So how could you not know how to cook?  Being poor was  exactly the reason.  We were too poor.  There was nothing to cook.  I know how to cook rice.  I learned that at seven.  I know how to stew fish with salt and vinegar.  I learned this at eight.  But these were it.  We did not have the luxury to cook and eat pancit or lumpia.  We eat meat once every six months.  If we’re lucky.

Though there were exceptions.  I helped my mom make “sweets stuff” when I was barely nine.  I was her little helper.  Grating sweet potatoes and cassava.  And rolling them in banana leaves.  And then hawking them on the street until every one of the sweet roll is sold.  Probably explains why I hate selling to this day.

The skills of rolling stuff come naturally to me.  Rolling sweet potatoes and or cassava.  Egg rolls.  Lumpia.  Sushi.  And kimpap.  A Korean dish that sort of like sushi.  I suppose I could roll anything.  My step mother-in-law was highly surprised when I easily caught on on how she made kimpap.  And how at ease I was at rolling them.  I didn’t tell her I’ve been rolling stuff since I was barely nine.

I was with my sister when I first saw how lumpia or egg rolls were made.  She, and her friend, Ate Aida, would have a large tub of raw ground beef and finely chopped vegetables, and some eggs to bind them.  And they’ll start rolling the mixture in lumpia wrapper.  They’d do this on birthdays and special occasion.  This was my first exposure in making lumpia.

You probably notice that I am using the terms lumpia and egg rolls interchangeably.  That’s because the principles in making the two are the same.  The only difference is the thickness of the wrapper.  Lumpia wrapper is thinner and crispier.  More delicate and tears easily.  Whereas the egg roll wrapper is thicker and a lot easier to handle.

There are two types of lumpia:  Fresh (spring rolls) and Fried (egg rolls).

Fresh lumpia or spring rolls are just what the name implies.  The wrapper is not fried.  It is filled with stir fried or fresh vegetables.   And topped with a slightly sweet sauce.  Health aficionados will almost always chose fresh lumpia over fried spring rolls.

The fried egg rolls are of course, fried.  The vegetables are stir fried.  Then wrap with egg roll wrappers.  Deep fried at 350˚F for about 2 minutes on each side.  Or until the wrapper is golden brown and crispy.

The secret in making egg rolls is in the filling.  People have their favorite secret ingredients.  Usually, a combination of meats, shrimp and vegetables.

What I made here are lumpia or egg rolls.  And in my opinion, easy to make.  I used vegetables that I like and quick to cook.

I hardly ever use bean sprouts in my egg rolls.  That’s because my husband hates bean sprouts.  And besides, beans sprouts produce too much liquid which makes the filling a bit runny.  And this I do not want.

And the sauce is fresh from the bottle.  Sweet Chili Sauce.  Available in any Asian stores.  You can make your own if you like.  A simple mixture of vinegar, garlic, freshly ground black pepper, and a little bit of salt will do.

Egg rolls are best served immediately.  While they’re still warm and crispy.

Here’s what you’ll need for this easy and simple egg rolls:

Ground beef.

Ground Pork.

Onions. Chopped.

Garlic. Chopped.

Carrots. Finely diced.

Celery. Finely diced.

Green Beans. Chopped.

Potatoes.  Finely diced.

Green onions.

Lumpia or Eggroll Wrappers.

You can find these at any Asian stores.  Or in Supermarkets.  In the refrigerated section next to the produce department.  And or in the freezer department.

Seasoning:  soy sauce, coarse sea salt, and ground black pepper.

And Sweet Chili Sauce for dipping the lumpia or egg rolls.

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Once the prep work is done. i.e. chopping the onions, garlic and the vegetables needed…

You need to do the following:

Heat a large skillet and add 3 TBSPs. olive oil.

Add meat – ground beef and pork into the pot.

Stir it up and add sea salt.  Or kosher salt.  Use less if using kosher salt.

Add freshly ground black pepper.

Cook meat until gray.  Until all the juices evaporated and meat starts to sizzle.  If the meat is too watery.  Drain liquid.  You may have to add a tablespoon oil to saute the veggies with the meat.

Add onions and garlic.  Stir a few minutes.  Just until onions are translucent.

Add the potatoes.  Stir and saute a few minutes.

Add the chopped vegetables: carrots, celery and green beans.

Stir and saute until green beans are slightly cooked.

Add the green onions.

Add one to two tablespoons of soy sauce.

Add one tablespoon first.  Then taste.  Add another if needed.

Stir to combine.

By this stage… the potatoes should be soft and mash easily.  It should act as thicker or binder to the whole meat and vegetable mixture.

If the mixture contains a bit of a liquid.  Sprinkle a a tablespoon cornstarch over the meat and vegetable mixture.  And then stir to incorporate.  Over medium heat.  Stir for a few minutes.

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How to roll the lumpia or egg roll:

Step one.  Carefully peel and separate each egg roll wrapper.

Lay one wrapper flat with one corner facing you.

Spoon about two tablespoons of the meat and vegetable mixture onto the wrapper.  About two inches from the corner pointing towards you.

Fold the corner facing you over the filling.  Slightly tucking in the tip under the filling.

Roll it forward up to the middle corners.

Fold the left corner over.

And fold the right corner over.  Forming an envelope.

Lightly brush the folded corners and top wrapper with beaten egg.

And then continue to roll until you have a short cylinder.

Finish rolling the remaining meat and vegetable mixture.  Place each roll seam side down.

Heat a deep skillet or a wok and add about 3 – 4 cups of cooking oil.  Heat oil until it reaches 350˚F.

Fry egg rolls or lumpia, five or six at a time, until golden and crispy.

Remove egg rolls from the pan and drain on paper towels.

Serve immediately.  While warm and crispy.  With a sweet chili sauce on the side for dipping.

This Sweet Chili Sauce is really not spicy.  It is more sweet than it is spicy.

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Easy and Simple Egg Rolls

Filling:

1½ pound ground beef

1 pound ground pork

6 TBSPs. cooking oil – divided

1 large onion – chopped

4 stalks green onions – chopped

6 cloves garlic – smashed, peeled and minced

1 large baking potato – peeled and finely diced

3 large carrots – peeled and finely diced

3 celery sticks – peeled and finely diced

1 pound green beans – finely chopped

6 green or red hot chilies – finely chopped (optional)

1 TBSP. coarse sea salt

½ tsp. ground black pepper

1 package Egg Roll Wrappers

Large egg + 1 tablespoon water – lightly beaten

Heat a large pot and add 3 tablespoons cooking oil.

Add ground beef and pork.  Stir to break up into small chunks.

Add coarse sea salt and ground black pepper.

Stir and cook meat until gray.  Keep stirring until most liquid evaporates and meat starts to sizzle.

If there’s too much liquid in the meat.  Drain the liquid.  And add a tablespoon of oil to the meat.

Add onions and garlic.  Stir until onions are translucent.

Add the potatoes.  Stir for a few minutes.

Add all carrots, celery, green beans.

Stir until vegetables are partially cooked, about 3 minutes.

Add green onions.  Stir to combine.

Add soy sauce.  Stir to incorporate.

At this stage, the potatoes should be soft and mash easily.  It should act as thickener or binder to the whole meat and vegetable mixture.

If the mixture contains a bit of a liquid.  Sprinkle a a tablespoon cornstarch over the meat and vegetable mixture.  And then stir to incorporate, over medium heat.  Stir for a few minutes.

Remove pot from the heat and cool.

How to Roll the Egg Rolls or Lumpia:

Separate the spring rolls wrapper one at a time.  Cover them with damp kitchen towel to keep them from drying.

Using a large chopping board lay the spring roll flat.  One corner facing towards you.

Scoop about two (2) spoonfuls of the meat and vegetables mixture into the spring roll wrapper.  About 1½ inches away from the corner facing you.

Fold the corner facing you over the filling.  And fold both left and right corners over the first fold.  Forming an envelope.

Lightly brush folded and top wrapper with the beaten egg.

Roll and seal.  Place egg roll seam side down.

Repeat the procedures with the remaining filling and egg roll wrappers.

How to Fry Egg Rolls or Lumpia:

Heat a deep skillet or frying pan and add 3 to 4 cups cooking oil.  Heat the oil to about 350˚F.  (Use a thermometer to make sure you have the correct temperature while frying.)  The egg rolls should be fully submerged in the hot oil.

Fry egg rolls about 2 minutes on each side or until golden brown.

Drain on paper towels.

Serve egg rolls immediately.  While still warm and crispy.  Have a small bowl of Sweet Chili Sauce on the side for dipping.

Tess’ Kitchen Secrets:

#1 – Since the filling has already been cooked.  It only takes a few minutes to fry these egg rolls.

#2 – The finely diced potatoes serves as thickener and binder.  Which makes for a crisper egg rolls.

Enjoy and Happy Cooking!

Tess Harris

Sauteed Rice Noodles (Pancit Bihon)

Pancit Bihon or sauteed rice noodles is one of Filipinos most popular dishes, in addition to lumpia.  Noodle dishes such as this has been introduced to us by Chinese immigrants.  One of the most common and popular dishes served  in parties and family celebrations.

Pancit, just like any other Filipino dishes, is not spicy.  But in our home, I usually make them hot and spicy to please my husband.  He won’t it eat any other way.  He thinks Filipino foods are bland and therefore not very fond of them.   I really can’t argue with him on that.  He is right.  Most Westerners considered Filipino dishes bland, as compared to the dishes in the neighboring countries.  Which is one of the reasons I seldom cook Filipino foods.  Thus reflecting a limited number of Filipino recipes posted in this blog.  He prefers  Thai and Chinese foods.  Thai foods because of all the hot chilies and peppers in it.  And Chinese foods because I can make them spicy and still taste outrageously good.

I don’t cook pancit often.  But I crave them once in a while.  And this week is one of those weeks where I have to have some pancit.

Here’s what you need to cook pancit:

Rice noodles.  Two packages, 8 ounces each.

Noodles need to be washed under cold running water. Water drained and noodles set aside.  This process will soften the noodles.

16 ounces of pork, sliced.  I kept some of the fat for more flavors.  Seasoned with 1/2 tsp. kosher salt and 1/4 tsp. ground black pepper.

16 ounces shrimp.  Peeled and deveined.  Seasoned with 1/2 tsp. kosher salt and 1/4 tsp. ground black pepper.

vegetables…

sliced and chopped…

and garlic… smashed, peeled and chopped.

Heat a large skillet or wok over medium high heat.

Add two tablespoons cooking oil.  Sorry.  I cheated here.  I used pork fat I had rendered few days ago, for more flavor.

Add red onions and green onions.  Stir fry one minute.  Add celery and cabbage.  Stir fry until cabbage turns bright green, about 2 minutes. Remove to a large platter.

Green beans stir fried in one tablespoon oil. Stir fried until green beans are wilted. And remove to the same platter with other stir fried vegetables.

Stir fried the shrimp until pink.  Remove to the same platter with the stir fried vegetables. (Sorry, I forgot to take a pic with this process…)

Add the remaining 2 tablespoons of oil and stir fry the garlic and hot peppers.  That is if you are using hot peppers. Be careful.  Hot peppers are going to be strong on the sinuses.

Add the pork to the wok.

Stir fry pork until golden on the edges.  And then add the sliced tomatoes. Stir for about 2 minutes.  Tomatoes should be slightly cooked with the pork and to the point of disintegrating.

Add 3 1/2 cups chicken stock or water to the wok.

Add fish sauce and soy sauce to the wok.  Bring pork and chicken stock mixture to a boil.

Add stir fried vegetables to the wok.  Stir and keep boiling.

Add the stir fried shrimp.

Add the washed, softened noodles. Stir until combined well.  Reduce heat to medium low.  Keep stirring the until the noodles absorb most of the liquid. And the noodles are tender but not too soft. Turn off heat.

Done and ready to serve!

Sautéed Rice Noodles (Pancit Bihon)

Serves 6 – 8 people

2 – 8 ounces package Rice Noodles or Pancit Bihon

16 ounces boneless pork – sliced

16 ounces shrimp – peeled and deveined

1/3 medium green cabbage

8 ounces fresh green beans

2 celery ribs – chopped

1 medium onion – sliced

4 stalks green onions – chopped

6 cloves garlic – smashed, peeled and chopped

6 – 8 fresh hot chilies (optional)

2 roma tomatoes – sliced

6 TBSPs. cooking oil divided

4 TBSPs. soy sauce

4 TBSPs. fish sauce

3 ½ cups chicken stock or water

1 tsp. kosher salt – divided

1 tsp. freshly ground black pepper divided

½ tsp. ground hot pepper (optional)

Wash rice noodles under cold running water.  Drain water and set aside noodles.

Season sliced pork with ½ tsp. kosher salt and ¼ tsp. black pepper.  Set aside.

Season shrimp with ½ tsp. kosher salt and ¼ tsp. black pepper.  Set aside.

Heat a large wok and add 2 tablespoons oil over medium heat.  Saute onion and green onions for one minute.  Add celery and cabbage.  Stir fry for another two minutes.  Remove to a large platter.

Add another tablespoon cooking oil.  Stir fried green beans until welted, about 5 minutes.  Remove to the same platter with the rest of the stir fried vegetables.

Add the another tablespoon of cooking oil and stir fried the shrimp until

pink.  Remove to another platter and set aside.

Finally, add the remaining two tablespoons cooking oil.  Add garlic and whole hot peppers, if using.  Stir fry until garlic is golden.  Add pork and stir fry about 4 minutes.  Add sliced tomatoes to the pork.  Stir a few minutes.

Turn the heat to medium high.  Add the soy sauce and fish sauce to the pork.  Quickly stir to coat the pork.  Add chicken stock and bring pork to boil.  Once boiling, reduce heat to medium low.  Cover wok and simmer pork for 3 minutes.

Add the platter of stir fried vegetables and shrimp to the simmering pork and stock.  Add the remaining ½ tsp. ground black pepper and ground hot pepper if using.

Turn the heat back to medium and bring the whole mixture to boiling.  Add the rinsed rice noodles.  Stir noodles, pork and the vegetable mixture, until well combined.  Keep stirring until most of the liquid is absorbed and noodles are tender but not overcooked.

Serve hot.  This dish is served by itself or with other Asian dishes.  Serves as a snack, a full meal.

Serve noodles with a small slice of lemon, squeezing the juice over the noodles.

NOTE: This recipe serves a party of 6 – 8 people.  Please cut the recipe in half if only serving a few people.  Left overs can be refrigerated and warmed in the microwave.

Also.  As for the vegetables, you may not include what you do not like and replace them with what you like.

Tess’ Kitchen Secrets:

#1 – By stir frying the vegetables, individually, as shown, keeps them from getting overcooked.   Thus, keeping them crunchy.

#2 – By also stir frying the shrimps also keeps them from getting overcooked and rubbery.

#3 – Chicken stock enhances the flavor of the noodles.

#4 – An equal amount of fish sauce and lemon juice drizzle over the noodles upon serving, is suggested if additional seasoning is needed for the noodles.

Enjoy and Happy Cooking!

Tess Harris

Shrimp with Black Bean Garlic Sauce

This is another Chinese dish I cooked the other night.  I must say… this is very good with rice.  The “black bean garlic sauce” is what gives this dish a great flavor.  It has that salty and slightly nutty taste from the black bean sauce.  With the green and red bell peppers… onions and ginger… this dish is rich in flavor and taste.  Of course… as with any Chinese dishes… you’ve got to enjoy this with rice.  This is fairly easy and quick to make.

Here’s what you need to prepare this mouth-watering “Shrimp with Black Bean Garlic Sauce.”

Ingredients:

1 ½ pound raw, peeled and deveined shrimps

3 TBSPs. medium dry sherry, or rice wine, white or red wine

½ tsp. kosher salt

3 TBSPs. cornstarch

In a large mixing bowl… mix the sherry or wine, kosher salt and cornstarch.  Stir until salt and cornstarch dissolved.  Add the shrimps.  Let the shrimps marinate while you make the sauce and chop the vegetables.

Sauce:

1 ½ TBSPs. soy sauce

1 ½ cup chicken stock or water

1 ½ tsps. sugar

2 TBSPs. medium dry sherry or rice wine, white or red wine

1 ½ TBSPs. cornstarch

1/8 tsp. freshly ground black pepper

In another medium size bowl… mix all the sauce ingredients.  Stir until the brown sugar and cornstarch dissolved.  Set aside.

Vegetables and other ingredients:

4 garlic cloves – smashed, peeled and chopped

¼ cup sliced ginger

½ large onion – sliced

1 green bell pepper – seeded, membranes removed and diced

1 red bell pepper – seeded, membranes removed and diced

3 TBSPs. ‘black beans garlic sauce’ or fermented black beans – available in Asian Market

2 TBSPs. sesame oil

Using a large wok or deep skillet, heat 3 tablespoons vegetable oil.  Add the marinated shrimps and stir fry until halfway cooked, about 3 minutes.  Removed shrimps unto a plate.

Add another tablespoon of vegetable oil and 2 tablespoons sesame oil.  Sauté the garlic, ginger and onions… until onions are translucent, about 2 minutes.  Stir in the “black beans garlic sauce, “the green and red bell peppers.  Stir to combine all the vegetables… about one minute.  Add the shrimps and stir until vegetables and shrimps are well incorporated… about one minute.  Make a well in the middle of the wok, by pushing the shrimp and vegetables to the side.

Stir and pour sauce in the middle of the wok.  Quickly boil the sauce by turning the heat to medium high.  Stir to combine the sauce, the vegetables and the shrimps.  Keep stirring until the vegetables and shrimps are well coated with the sauce.  By this time the shrimp should be pink, the bell peppers are bright green and red.  The whole mixture should be saucy.  Remove wok from the heat.

Serve Shrimp with Black Beans and Garlic Sauce hot over rice.  Serves 3 – 4 people.

Enjoy and Happy Cooking!

Tess

Buns of Sweet & Spicy Pork

Great food on the go…
Lunch at school or work…
Food while traveling be it a road trip or plane…

I really do not have a story to go with this recipe… other than these buns are one of my husband’s favorite food on the go, and one of my son’s favorite snack. The dough recipe itself can be used for making sweet dinner rolls, dinner rolls which is comparable to the taste of the dinner rolls served at Texas Roadhouse – a popular steakhouse here in the south. To make the dinner rolls simply follow the direction for making the dough, and instead of stuffing with the sweet n’ spicy pork, simply rise the 16 dough balls for 25 minutes and then bake for 20 – 25 minutes or until golden brown. Serve warm with butter.

The Dough and the Buns:

1 packet Yeast (1/4 ounces)

1 TBSP. granulated sugar

1 cup + 3 TBSPs. lukewarm water (about 110°F)

3 cups high protein flour or bread flour

¼ cup granulated sugar

1 TBSP. Baking powder

1tsp. Kosher salt

1/8 cup vegetable oil (extra light olive oil)

1 TBSP. White vinegar

In a large measuring cup, combine water, sugar and yeast. Let stand for 10 to 15 minutes or until mixture is bubbly on top. Using an electric mixing bowl, combine flour, sugar, baking powder, and salt. Using the paddle attachment, blend the flour mixture until well combined. Add the yeast mixture to the flour and blend on low speed for about 1 minute. In a small bowl, combine oil and vinegar and add them to the flour mixture. Blend until well combined and mixture becomes sticky. Remove the paddle attachment and replace it with the dough hook. (If the dough is too wet… gradually add 1 to 2 tablespoons flour.)

Knead the dough on medium high speed for 5 – 8 minutes or until the dough clings on the dough hook and away from the sides of the bowl.

Lightly flour your board or a clean kitchen counter. Knead the dough, by hand, for another 2 minutes. Form the dough into a smooth ball.

Grease a large bowl with 2 teaspoons vegetable oil, coating the bottom and sides of the bowl. Place the dough in the bowl and let rise until doubled, about 60 minutes.

Meanwhile, preheat the oven at 350°F. Line two baking sheets with parchment paper or foil and lightly grease them. Set aside.

After the dough has doubled, lightly flour the board or clean kitchen counter. Punch the air bubbles and knead the dough for a few minutes and cut it into 16 portions. (The easiest way to do this is to first divide the dough into four portions, and then further divide each portion into four.) Form each portion into a smooth ball, being careful not to tear the dough. Cover the rest of the dough balls while you flatten and fill each one.

Flatten each dough ball with your hands, and then with a rolling pin until it measures about five inch circle. Fill each circle with about 2 tablespoons of the pork filling and a quarter slice of the hardboiled eggs. Gather the edges of the dough, pinch and twist to seal. Place filled buns, twisted side down in a lightly oiled parchment or foil lined baking sheet.

Cover the buns with waxed paper or kitchen towel. Let buns rise for 25 minutes.

Bake buns in a preheated oven at 350°F for 20 – 25 minutes or until golden brown.

Remove buns from baking sheet unto a wire cooling rack. Serve warm or at room temperature with or without dipping sauce.

Buns can be left at room temperature overnight, and then store in the refrigerator for a few days. If refrigerated, microwave for 10 seconds before serving.

Sweet n’ Spicy Pork Filling:

1¼ pound ground pork

2 TBSPs. Bacon dripping or vegetable oil

1/3 medium onion – minced

2 TBSPs. Ginger – peeled and minced

5 cloves garlic – minced

4 TBSPs. Hoisen sauce

4 TBSPs. Plum sauce

2 TBSPs. Soy sauce

1 TBSP. medium dry sherry or rice wine

1 tsps. Sesame oil

½ – 1 tsp. ground hot pepper

½ tsp. ground black pepper

¼ tsp. monosodium glutamate or msg (optional)

1/8 tsp. five spices or ground anise seeds or fennel seeds

3 stalks green onions – chopped

4 boiled eggs – quartered

Heat bacon drippings in a medium size sauté pan.

Saute onions until translucent. Stir in ginger and garlic. Sauté for about 2 minutes. Add the ground pork. Sauté for a few minutes, while breaking large pieces of meat with the spatula. Simmer over medium low heat for about 10 minutes or until the pork is cooked, stirring once or twice while simmering.

In a small bowl, combine hoisen sauce, plum sauce, soy sauce, medium dry sherry, sesame oil, hot and black peppers, msg and five spices. Add sauce to the pork and stir until pork and sauce are well combined. Simmer pork until sauce is bubbly for five minutes to ten minutes. Stir in the chopped green onions. Remove pan from heat. Pour off excess oil that may accumulate at the bottom of pan. Fill buns as directed above.

Dipping Sauce:

2 cups chicken stock

1 TBSP. ginger – peeled and minced

3 cloves garlic – minced

3 TBSPs. plum sauce

3 TBSPs. hoisen sauce

2 TBSPs. soy sauce

½ tsp. ground hot pepper (optional)

1/8 tsp. ground black pepper

1/8 tsp. five spices or ground anise seeds or fennel seeds

3 TBSPs. Cornstarch mixed with 2 TBSPs. water

In a small sauce pan, combine all ingredients except cornstarch. Bring to a boil over medium heat. While boiling, stir in the cornstarch mixture. Keep stirring until the soup is smooth and slightly thick. Remove pan from the heat. Serve as dipping sauce.

Enjoy and Happy Cooking!

Tess