Lumpia

Cook it step by step

1. 1

   Before cooking, read every step, measure all listed ingredients and prepare the cookware named by the method. Keep raw meat or seafood refrigerated until needed and use a separate clean board and knife for ready-to-eat ingredients.

2. 2

   Cook pork with garlic until no longer pink; drain excess fat.

3. 3

   Add finely cut vegetables and soy; cook briefly, then cool.

4. 4

   Place a narrow line of filling on each wrapper.

5. 5

   Fold sides inward, roll tightly and seal with beaten egg. Use broad, gentle strokes and stop as soon as everything is evenly distributed so delicate ingredients keep their texture.

6. 6

   Fry in batches until crisp and golden; drain upright. Keep the oil at 175–180°C and cook in uncrowded batches until evenly golden; drain between batches and allow the oil to return to temperature. For whole pieces of meat, verify doneness in the thickest part with a clean thermometer; poultry must reach at least 74°C before serving.

7. 7

   Rest the finished food for 3–5 minutes where appropriate, taste for final seasoning and serve while its intended crispness, tenderness or temperature is at its best.