Filipino Crunchy Lumpia

If you've ever held an interest in cooking Filipino fare, chances are you've come across Panlasang Pinoy —a Filipino food-focused cooking blog owned by Chicago-based Filipino IT professional Vanjo Merano. Piscok is an abbreviation of pisang cokelat (banana chocolate in Indonesian ). 21 It is a sweet snack made of pieces of banana with chocolate syrup, wrapped inside lumpia skin and being deep fried 22 Pisang cokelat is often simply described as "choco banana spring rolls ". 21 It is often regarded as a hybrid between another Indonesian favourites; pisang goreng (fried banana) and lumpia (spring roll).
The deep-fried savoury snack is made of thin crepe pastry skin called lumpia wrapper” encasing a mixture of fillings, which usually consists of chopped vegetables (carrots, cabbages, green beans, bamboo shoots and leeks) or sometimes also minced meat (chicken, shrimp, pork or beef).



The newcomer that's focused on Filipino tapas is still fighting its way through the no alcohol license” war, but the cooking brings enough to the table to suggest that this is one to keep an eye on. Look for genre-benders like tapsilog nigiri or wonton tacos, and try the sisig lumpia (crispy pork spring rolls).
There's nothing wrong with slicing the egg rolls after reheating to test the doneness of the filling. No complicated crimping of wrappers or frying, either — just flatten, boil, and dredge in coconut to get that snowball effect. While I was busy with my job, my mom would make the meat mixture for the filling: a large bowl of ground beef and pork and finely chopped vegetables, soy sauce, black pepper, and an egg.

There are many types of lumpia, one of them being fresh lumpia which consists of a soft, not-fried wrapper, and a fresh vegetable filling and often times shrimp. Eggrolls are also wrapped, delicious dish but the wrapper is slightly different. Brush the exposed wrapper with the beaten egg 3 and roll up the rest of the way.
The pork lumpia followed suit: They were balanced beautifully between meat and wrapper, and seasoned to perfection. You can but don't won't be an authentic way to make these spring rolls. Crunchy, and super delicious Filipino spring rolls called Lumpia. Once lightly browned and cooked through, turn off the heat then add in the vegetable mix.

Repeat with the remaining wrappers and filling. Turn the eggrolls over, and microwave on High for another 15 to 30 seconds. We're not gonna lie: With a big emphasis on meat and fried foods, a lot of Filipino dishes can be heavy. Carefully peel the wrappers apart and place about a tablespoon of filling on each one.
In a large bowl, combine ground pork, onion, carrot, salt, ground black pepper, garlic, Sesame oil, and eggs. This gluten development is very important because it helps to give the lumpia wrappers the elasticity it needs to hold different stuffing without breaking apart.

Add, sweet potatoes, potatoes, and cover with a lid for about 3 minutes. It is finished off with a variety of toppings such as slices of hard-boiled eggs, crushed chicharon (pork rinds), tinapa (smoked fish) flakes, and spring onions. Lumpiang Shanghai is a Filipino-style spring roll made of ground pork, chicken or beef filling wrapped in thin crepes called lumpia wrappers.