Lumpia

As a Filipino-American, no other food translates between cultures at potlucks and parties more than Lumpia.  This deep fried delicacy can bring even the most strictest of vegetarians to the wonderful side of animal consumption.  I have been eating this since before I can remember and have been making it since I had the motor skills to roll play-dough.  Like most traditional Filipino foods, Lumpia varies from family to family.  My Mum makes them with ground beef and vegetables, my Grandmother makes them with chicken and raisins, and My Dad makes them with a mixture of pork and beef, the recipe I based my own variation on.  All of which are delicious. 

The biggest obstacle to making this is the time needed to prepare the food.  Combining the ingredients and everything is easy, it's separating the wrappers and rolling the actual lumpia that takes the most time.  Of course, after the few hours needed to actually cook the food, it takes a substantially shorter amount of time to eat it.  It's best eaten within the few hours its cooked because if left out, it has a tendency to go soggy.  While still delicious, it lacks the satisfying "crunch" that makes all bad-for-you food so appealing.  

One of the shortest cooked-to-consumed turnover was the Phi Alpha Delta potluck thrown by my pledge class (Go Alpha Zetas!).  To foster a bond between pledge and fraternity, we were paired with a "big sib" for advice, encouragement, and guidance.  The potluck was another event where we were given the opportunity to spend some time with our Bigs and make food for the fraternity.  Being the only Filipino pledge at the time, it was pretty much understood that I would be bringing lumpia...word got out and I was pretty much bound by my brothers to bring it.  

My Big and I spent 2 days rolling and preparing for the potluck.  One day mixing and rolling, the next actually deep frying.  As two full time students with part time jobs on top of the responsibilities dictated by the fraternity, Lauren and I were forced to cook the lumpia a mere 2 hours before the potluck.  We cooked at her apartment and rushed over to the house in time for feeding.  Deep frying meat, while delicious and wonderful while eating, can leave a lingering aroma for a few hours.  We rushed over to the house with the windows down in hopes of air blasting the smell off our clothes, while still maintaining the warmth of the food.  Within 10 minutes of arriving, our casserole dish was empty and the compliments were flooding from all directions.  Not to toot my own horn, but it was pretty amazing.  Downside, it's all I am asked to make at any dinner-style gathering.  Ever.  I still willingly oblige, mainly because I get to snack while I cook, so I never miss out on the goodness. 

Here's the recipe, if possible, cook with an open window, just to minimize the after-aroma.

Lumpia (Serves...however many get to it before it's gone):

1 1/2 lbs. ground beef (I don't go with the lean stuff...it's going to be deep fried, so don't kid yourself that it's healthier to go lean.)

1 1/2 lbs. ground pork

9-10 cloves of minced garlic

2 large carrots (peeled and grated)

1/2 large yellow onion (minced)

about a thumb-sized piece of peeled ginger (grated)

4-5 green onions, chopped

4-5 tablespoons of Soy Sauce

2-3 tablespoons of Rice Vinegar

a few "cracks" of black pepper

2 eggs

2 Packages of lumpia wrapper, found at most Asian markets, I haven't seen any at Safeway yet.

Pardon the extremely vague portions, while cooking it's done pretty much by sight...after you get used to cooking, it kind of just becomes second nature.  If you get curious as to what it tastes like, fry a small patty and taste...season according to your personal tastes.  

To make, combine all the above, in a large bowl and mix with your hands. Try not to overwork the mixture, too much activity will cause the meat to become tough.  Make a little dent in the middle of the meat, put all of the stuff in, and gently fold until everything is well incorporated, like the Tortilla Espanola, you do not want to end up with a bite full of onion...or ginger. The eggs will help hold everything together.  I'm sure you can just use the whites...but again, you'll be deep-frying meat, if you're gonna go there, go big.

After separating the wrappers, roll them with about 2 tablespoons of the meat mixture, you want to make sure it's not too thick because you want to make sure it cooks the whole way through, and evenly, avoiding ending up with burnt edges and raw centers.  Seal the lumpia with a few swipes of beaten egg and freeze for up to a month.  If you have the time, roll the night before, to give it some time to harden in the freezer...not necessary, but it's what I was taught to do...more a habit than anything.  I've cooked them right after rolling and they were delicious.  

So yes, mix, roll, cut into bite sized pieces (about 2 inches) and deep fry in enough vegetable oil to keep them submerged.  Fry until golden, brown, and delicious.  Serve ASAP with soy sauce, ketchup, or chili sauce, whatever floats your boat.  Good luck in the kitchen!!