"My Lola's Lumpia" by Kaitlin D

 

As a Filipino American, I encourage myself and others to embrace Filipino culture whether it is the white-sand beaches, traditional dances, family based community, or it’s MOUTHWATERING food. When someone makes food for you, it does not only mean that they show their appreciation and love for you, but they insist on you eating to prevent ANY kind of hunger. This describes my lola, otherwise known as my grandma. My lola is the most passionate, caring, and funniest person I know. We bond over fashion, food mukbangs, and more importantly, the production of her lumpia. Lumpia is a dish very similar to a spring roll as it holds savory fillings within its crisp, thin skin. You will always find it at a Filipino party alongside pancit (glass noodles), spaghetti, lechon (roasted whole pig), bar-b-que skewers, ice cream, and cake. As a child, I helped my lola wrap each individual lumpia, but never actually trusted myself enough to make the filling in fear that it would taste completely different. Recently, I have gotten over the fear and tried making it myself. The result is definitely worth the time put into it. This dish could be eaten as a meal with a side of rice or it could be eaten as you constantly go to the kitchen to “search for a snack.” After my seventeen years of living and trying lumpia made by different people, I am grateful enough to say that MY LOLA’S LUMPIA IS THE BEST. When I say this, I mean it with everything in me. After trying this recipe of my lola's Lumpiang Shanghai, it will convince you to never buy frozen or ready-made lumpia that is not this one. Now let’s get started!

 

Ingredients for Lumpia Filling:

2 pounds ground pork or chicken (your preference)

½ of a big onion

2 teaspoons black pepper

½ teaspoon salt

1 big carrot, minced

½ can of low sodium spam, cut into small cubes (secret ingredient, you’re welcome)

2 tablespoons soy sauce

3 eggs

2 packs lumpia wrappers (brand: Menlo - red packaging)

 

Ingredients To Seal the Wrapper:

½ cup water

2 tablespoons all-purpose flour

 

To Fry: Vegetable or Canola oil (amount is dependent on how big your pan is)

 

Tools:

●      Knife and chopping board

○       to mince the carrots, onions and spam

●      One big bowl

○      to place all ingredients in (except the lumpia wrapper, water and flour)

●      Measuring cups

●      Measuring spoons

●      Clean hands

○      for mixing all ingredients together

 

Steps:

1)    Chop and mix all ingredients listed under “Lumpia Filling.”

a)     Tip: Mix with clean hands (adds more flavor)

2)    Create sealant using the flour and oil in a separate small bowl.

3)    Grab the Menlo lumpia wrappers and cut them in half diagonally.

a)     Should have multiple triangle-shaped wrappers

4)    Place about two tablespoons of your filling on the base of the triangle.

a)     Tip: Do not overfill the wrapper otherwise it will rip very easily

5)    Fold in both sides so that there are no air bubbles or meat being exposed.

6)    Roll upwards and dip two fingers in sealant mixture and rub on the last corner before rolling the lumpia completely.

7)    Put a small, deep pan on the stove to prepare for frying.

8)    On a medium fire, fill the pan up to a little less than half way with oil.

9)    Fill the base of the pan with lumpias allotting space in between them to avoid sticking together.

10) Fry until golden brown.

 

Then you are done! Enjoy with a side of sweet and sour sauce or my favorite, Datu Puti Vinegar (can be found at Seafood City or any Filipino market)! I hope this recipe has given you insight into how good Filipino food is. Growing up, I would bring my favorite Filipino dishes to school and there would always be someone asking “What is that?” with a disgusted expression. If you try any recipe, especially this one, please be open to other cultures and what they have to offer. Hope you guys love it!

 

(Image from: food52.com)