Ingredients for Lumpia:
Lumpia or Spring Roll wrappers from Asian specialty or Grocery store.
½ lb. Ground beef
½ lb. Ground pork
1 whole white onion
1 tbsp Garlic salt
1 tsp Salt
1 tsp Pepper
2 whole baking potatoes
1 lb. Carrots
1 whole Cabbage
1 tbsp Soy Sauce
1 bottle of Cooking oil
Ingredients for Chicken Adobo:
4 lbs. of Chicken drummettes (fresh or frozen)
2 cups White vinegar
1 cup Soy sauce
1 cup Water
1 tbsp Garlic salt
1 Bay leaf (optional)
- Let’s start with our Lumpia filler! Put the ground beef and pork in a large pot, along with the whole onion cut into strips. Place on stovetop on High heat. Add the Garlic salt, table salt and pepper. Cook until browned. Keep the lid on.
- While your meat is browning, take your rinsed whole potatoes, and either place them in a food processor, or shred them the old fashioned way. You want potato shavings. Do the same thing to your carrots, and put them in a pile. The skin gives it flavor. Your cabbage you want to cut into long thin strips. All this stuff will really cook down.
- Once the meat has browned, turn down the heat to Low. Add your potatoes, stir well, and let it cook for a minute with the lid on. Do the same thing for the carrots, then the cabbage. Once your vegetables have been thoroughly mixed into the meat, take the pot off the heat. Leave the lid on as much as possible. The steam helps the veggies soften. Stir occasionally.
- The chicken adobo is really easy. Put your vinegar, soy sauce, water, garlic salt and bay leaf in a large pot with your chicken and bring to a boil. Then reduce heat to a simmer, put your lid on and let cook. It’ll take close to 45 minutes or so. When fully cooked, you may want a little corn starch paste (the corn starch box should have a recipe) to thicken the gravy. That is what makes the meal. You’ll want to dip your lumpia in the chicken gravy. And eat the chicken, of course!
- While the Chicken Adobo is cooking, you’ll want to start making your Lumpia rolls, and warming up your pot of oil for deep frying. Take a heaping tablespoon of your Lumpia meat, place it into the center of your spring roll papers, and fold. Like you’re packing glasses in newspaper for moving. It’s easier to roll your Lumpia all at once, then start deep frying. Your chicken should be ready about the time your first wave or two of rolls has finished cooking to a golden brown. It doesn’t take long.
This is one of those recipes that will get you family together. Don’t let the funny name scare you away. It shares little similarity between the true Lumpia that’s a staple in the South Pacific. This is just good ol’ fashioned stewed hamburger and pork in a crispy, fried shell, with a side of tart chicken and vinegar gravy. And all that vegetable matter really just disappears inside the filling. I don’t like green beans by any stretch of the imagination, but you can’t even taste them. Try it once, and it may become a tradition in your home.
Happy Holidays, and Good Cooking... Aaron and Megan Tuell.