Yesterday, we discussed the Women's Fellowship Lesson. Today, I am FINALLY going to share the lumpia lesson! I told you how I'm pretty-much-basically OBSESSED with Filipino food. That said, you can imagine this lesson is a highlight how-to of my life, lol. Why?
- It's authentic.
- It's easy.
- It can be made ahead and FROZEN!
- It's delicious.
You're welcome!!
Before we get started with the how-to's, I must share some of the other treats of the day!
Mommy wanted everyone to have their own apron. Rather than purchase several aprons, she made a quick no-sew option for attendees.
She cut a few slits along one side of a fabric napkin and "weaved" wired ribbon through the slits. It turned out REALLY cute, added fun colors to the event, served as a favor AND was totally functional.
Didn't I tell you craftiness runs in my blood? I also LOVED that all of her supplies were so cheap!
Mommy also set-up a non-alcoholic mojito station:
To create your version, pour Sprite over ice in your glass. Sprinkle in mint leaves, fresh berries and your choice of a lemon or a lime slice. It made for a YUMMY alternative to the mojito. I am OFFICIALLY addicted:
Other decor elements included cute little tubs for each attendee to take their HOT lumpia home in and some adorable napkins and cutlery:
The monogram napkins read: Seasonally Over Scheduled. Severely Over Served. Peculiar Mental State. Doing Too Much.
It was all very fabulous. Let's get to the tutorial shall we?
Supplies
- Spring Roll Shells (sold in the international grocery stores or sections)
- Lipton Beefy Onion seasoning packets
- 1lb of your choice of ground meat (we made several variations - beef, chicken, pork, etc.)
- shredded carrots (we used the food processor to further refine the consistency)
- fresh green beans (a handful) minced
- 3 eggs
- 1/3 cup Oats (like the plain Quaker Oats oatmeal... not for flavor but to help the consistency)
- Veggie oil for deep-frying
Step-by-Steps
1. Process the carrots.
2. In a bowl, combine the meat, carrots, green beans, seasoning, oats and 1 egg.
She started with a spoon:
But then said "back home" they use their hands. In an effort to be AUTHENTIC with our recipe, use your hands to smoosh (it's a word) everything together.
3. In a small bowl, combine 3-5 tablespoons of water with 2 eggs.
NOW, it's time for rolling!!
There are 2 methods:
#1 - THE EASY ROLL
1. Look at your pointer finger. You see it? That's the amount of filling you need for your lumpia rolls. Trust me, this filling goes a LONG way.
2. Carefully separate a few wraps (they are thin so, again, be careful).
3. Place a pointer finger-sized amount about an inch from the bottom of the wrap like so:
4. Roll the lower piece of the wrap over the filling making sure to keep it TIGHT. Use a little of your egg/water mix to seal. It should look like this:
Continue rolling the wrap:
5. About half an inch from the edge, use the egg/water mixture to seal the end:
6. Continue rolling until you have a completely rolled wrap!
#2 THE ENVELOPE FOLD
1. Carefully separate a single wrap from the stack:
2. Unlike the last wrap, place the filling about an inch and a half from a corner. Fold the corner over your filling until it looks like this:
3. Fold the left and right corners in (seal with a little egg/water mixture):
Place the egg/water mixture in the remaining exposed corner and fold over like an envelope.
After you're about half-way finished with your pack of wraps, I recommend turning on the oil (in a deep fryer or frying pan). The rolls cook in about 5 minutes or until golden brown.
When they are finished you can enjoy them plain OR take a leaf of romaine lettuce, place a roll in the center and add some shredded carrots. Top your lettuce wrap with some Asian sauce like this:
YOU WILL BE IN LOVE!
The photographed sauce has a very distinct flavor that I don't use often enough to purchase such large bottles BUT I think the orange sauce packets I can't bring myself to trash would be AMAZING on these!!
The lettuce wraps are perfect for lunch on a warm day while the rolls by themselves (cut in half) are the perfect party food!
We also learned how to make another variation using stir fry with chicken. She added yellow raisins just before rolling. The sweet raisins were a nice touch (spicy with a sweet kick and crunchy cabbage - YUM!).
We had a great time!
Everyone left with freezer bags FULL of lumpia. I froze my uncooked rolls for about two months. Last week, I pulled them out and we had them for dinner. THEY WERE A HIT!!
The fellowship was truly a great time with great people!
Thanks to our wonderful chef for coming to help! She's the best :)
In the pic above, you can totally see some of the hubbies who came CONVENIENTLY just as the food was done to "help clean up" and to taste test. Sneaky men folk!
Stay tuned for the fabulous and easy DESSERT lumpia recipe!!
