Sesame Oil, dark
Oil for frying
-- Serve with
Lumpia dips (4)
Prep - (1-1/4 hrs - all hand chopped)
Run - (45 min, depending on size of batches)
- Make your Lumpia Dips (see Note-1).
- Thaw the Lumpia Wrappers, about 3/4 hour.
- Chop PORK and SHRIMP fine, or grind (chopping gives
better texture). Mix together.
- Chop CARROTS very small. I use a julienning vegetable peeler
and peel the carrot into fine strips. I slice these
crosswise into tiny bits. Some use a grater. Mix with Pork.
- Chop WATER CHESNUTS small. Slice SCALLIONS crosswise
thin, white and green parts. Mix both with Pork.
- Separate EGGS. Mix Yolks with Pork. Reserve whites for
sealing the rolls.
- Mix Salt, Pepper and Sesame Oil into the
Pork. Massage until everything is evenly distributed.
- Carefully peel each wrapper from the stack and restack them
loosely. Keep them covered with plastic so they don't dry out.
- Set out a Wrapper with a corner towards you. Put about
2 T Stuffing in a line closer to you than the center (see
Photo Gallery for
details on wrapping them). Turn up the close corner over the
stuffing, then fold in the side corners and roll up tightly. At this
point they can be frozen, interleaved with wax paper or plastic so
they don't freeze together.
- Heat about 1/2 inch of Oil in a large iron skillet or an
electric skillet (my preference for best heat control and shape of
pan). Do not try to use a wok or kadhi. Bring the temperature
up to between 350°F/177°C and 375°F/190°C (a little
lower if they are frozen). Fry rolls in batches with enough room
so they can be easily manipulated and the temperature doesn't fall
too much. Turn them a couple times until they are done and lightly
browned. At one point they will start hissing more strongly, this is
when the filling has come up to full temperature. Remove from oil and
drain on paper toweling.
- Stash the rolls in a warm oven for a while to settle the heat. They
are dangerously hot inside at first.
- Arrange on a platter with desired garnishes and serve warm with
individual cups of Lumpia Dipping Sauces (see