Want my secret, know-how authentic delicious spring rolls? When I grew up in the Philippines, in our family courts often again and again, and it is impossible to learn to do it if we continue to do so many times. The recipe which I am, is one of my favorites, and is not something you see in the restaurant, because each has its own version, how to make a judge.
First, you need a fresh lumpia wrappershould be thawed at room temperature when it is frozen. Obviously, the lumpia wrapper that you will use later, wrap the filling. For the filling, you can use one or two pounds of ground pork or ground meat, fresh or thawed, and then add another half pound of fresh shrimp chopped. The choice is yours if you want pork, beef or chicken, as long as the ground is not frozen. The only difference is that I can add to my recipe, shrimp, and some people are allergic to shrimp soYou can not use the shrimp. They also broke the shells of shrimp and add only the juice from crushed shrimp shells. Please do not include tanks, but the sauce more flavor. You can also add ¼ cup of chopped onion, two yellow onions or onion or Chinese, you can skip entirely to you. Then add the minced water chestnuts, also known as singkamas for texture. To make it easier on yourself, you can buy already cut water chestnuts from Eastern Europe canstore. Be sure to drain and only the water chestnuts.
Also, add two to three carrots, minced meat and cooked, the color and texture. Thoroughly mixed with salt, pepper, fish sauce or soy sauce to taste. Before I forget, add about 4 tablespoons chopped coriander or kinchay again for more flavor. I do not see many people with coriander, but makes the lumpia tastier. Place a spoonful of filling on your lumpia wrapper and start packing. You can also sealPackaging with a spoonful of scrambled eggs at the ends. You are now ready to fry your lumpia hot cooking oil in a skillet for about 3 to 6 minutes per side. Be sure to see that, while frying and turn when it begins to brown. Then drain the cooked lumpia in a colander to remove excess oil. You serve hot with a sweet and sour sauce. That's about it, to the point and let me know how it goes.
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