Lumpia is a popular Filipino party appetizer. Because lumpia takes a lot of work to prepare, but because it also freezes well, it is often prepared in bulk. I distinctly remember having to help with the lumpia rolling sessions in my mom’s kitchen. Adapted from recipes from my mom and my Tita Menchu. This recipe yields a gazillion pieces.
|Carefully peel each lumpia wrapper and stack it in its own pile. This will help expedite the lumpia wrapping.|
|For the filling, roughly chop the celery, carrots, onions, water chestnut, and garlic, then transfer them to a food processor. Pulse until the veggies are chopped.|
|Put on the latex gloves. In the large bowl, use your hands to combine the veggie mixture with ground pork, ground beef, shrimp, eggs, green onions, black pepper, and garlic salt.|
|Set up a rolling station with the peeled lumpia wrappers, a cutting board or work surface, the meat filling, a large spoon, a pastry brush and some beaten egg to seal the rolls. Position a single lumpia wrapper diagonally on the work surface. To wrap, spoon a heaping tablespoon of the filling towards the front corner. Fold that corner away from you and gently roll the filling to create an even cylinder. When you have reached the half-way point, fold in the sides and continue rolling away from yourself. Roll the lumpia as tight as possible without tearing the wrapper - a snug roll will make for crunchier lumpia. Brush the remaining corner with the egg wash (or water) then roll to seal. Repeat until you run out of lumpia wrappers or filling.|
|Fill the dutch oven with enough oil so that the lumpia is fully submerged. Cut the lumpia to size and fry at medium-high heat until golden and crisp, be sure not to burn. (Because dutch ovens retain heat well, we like to fry in them.)|
|If freezing lumpia for later use, cut the lumpia to size prior to storing. Separate layers of lumpia with wax paper or parchment paper. Deep fry stored lumpia from frozen; the wrapper on thawed lumpia tends to split.|
source: Tita Menchu