Lumpia & Turon

They are among the favorite snacks of the Filipinos. Both are deep-fried, turon and lumpia almost look the same, only that the former is dusted with brown sugar and the latter is plain.

They aren’t that hard to make. In fact, almost everybody can rustle up some pieces in just few minutes to serve for the family. Follow the list of ingredients and the instructions below on how to prepare them.

Lumpia (Turon) Shanghai

Ingredients:

Again, this is just a model of ingredients add or subtract that which you fancy maybe minced shrimps and or ground chicken, what you feel like double portions if you wish.

• 1 kilo / 2 lbs. ground pork

• 8 garlic cloves, finely chopped

• 2 small onions, minced

• 1 big or 2 medium size carrots, finely chopped

• 5-6 Tbsp. soy sauce (adjust it to your taste)

• Ground black pepper, to taste

• Salt, to taste

• 1 (singkamas) or a tub of water chestnut, finely chopped (optional Cooking oil (enough to cover the lumpia when deep-frying)

• Lumpia wrappers, (medium sized ones).

To make…

• Use a little of your cooking oil, and saute all filling ingredients until dry adjust seasonings, as always. When dry, add the chopped singkamas cool completely.

• Making the Spring Rolls (have ready 1; or 2 eggs lightly beaten)

• Before using the filling, bind the filling with one or two eggs, so that it holds together

• Place about 1 heaping tablespoon of the cold filling mixture in one of the corners of the wrapper. Spread the filling into the wrapper horizontally. Roll the meat mixture towards the middle. Fold both sides inward to seal, then continue to roll until you have about an inch left of the wrapper. Using your finger, brush the edges with a little water to seal completely. Make sure it is tightly secured. Place the finished roll on a deep baking dish (casserole) with the sealed side downwards. Repeat until all the meat is gone. You may freeze at this point.

• When you need to cook, heat the cooking oil and when hot ( be sure it is hot ) fry the thawed rolled lumpia. Fry till the wrappers are nicely browned, (since the filling has been precooked you need not worry if the filling has adequately cooked) drain and cool, serve with a sweet sour chili sauce.

Turon Saging

Ingredients:

• 6 pcs saba bananas (or plantains), cut in fourths or what cooks call bastons (lenghtwise) you should have 24 pieces.

• 1 cup ripe Jackfruit (langka)

• 1 1/2 cup brown sugar

• 24 or as many pieces lumpia roll wrapper

• 2 cups cooking oil

To make…

1. Roll the banana on the brown sugar plate and ensure that the banana is coated with enough sugar

2. Place the banana with sugar coating in the spring roll wrapper and add some ripe jackfruit

3. Fold and lock the spring roll wrapper, use water to seal the edge

4. Roll up all fillings and at this point you may freeze or fridge them.

5. To cook, thaw and heat oil.

6. In a pan, heat the oil. At this point, you may or may not put-in some brown sugar. Wait until the brown sugar floats if you dont put in sugar into the cooking oil, wait till quite hot.

7. Put-in the wrapped banana and fry until the wrapper turns golden brown and the extra sugar sticks on wrapper.

8. Drain and serve warm 9. Serve during dessert or meryenda also remember that this is the partner of pancit and soda pop.

Serve with the pancit, and follow the traditional partner of pancit for merienda, turon of any kind.

Bon appétit!!! (ARTIE SY/SUNNEX)