Jet's addicting Filipino lumpia are packed with meat and easy to consume!
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DISH COURTESY OF JET TILA
Total: 1 hr 25 minutes (consists of chilling time).
Active: 55 min.
Yield: 30 rolls.
2 cloves garlic, crushed or pushed.
2 stalks green onion, finely chopped.
1/4 big yellow onion, carefully sliced.
3 ounces shiitake mushroom caps, carefully chopped (about 4 caps, stems eliminated).
4 ounces sliced up water chestnuts, finely sliced.
1 pound (26- to 30-count) shrimp, peeled and deveined.
1/2 pound ground pork.
2 teaspoons soy sauce.
1 teaspoon Thai fish sauce or patis.
1 teaspoon brown sugar.
1/2 teaspoon ground pepper (white or black).
2 quarts neutral frying oil.
30 lumpia or spring roll pastry wrappers, thawed.
1 big egg, beaten.
1/4 cup sweet chile sauce.
1 tablespoon walking stick or distilled white vinegar, or more to taste.
Unique equipment: a deep-fry thermometer.
In a food mill, slice the garlic as small as possible. Add the green onion and yellow onion and pulse to a similar size as the garlic. Include and pulse the shiitake mushroom caps and water chestnuts till all are a similar size. Add the shrimp and pulse till the shrimp are a coarse hamburger grind. Include the ground pork, soy sauce, fish sauce, brown sugar and pepper and mix all thoroughly. Transfer to a bowl, then cover with plastic wrap and refrigerate for thirty minutes.
Preheat 1 inch frying oil to 350 to 360 degrees F in a heavy-bottomed pot.
Thoroughly peel one wrapper off the stack. Orient the wrapper square to the edge of the counter, not diagonal. Scoop about a heaping tablespoon (approximately 1 ounce) of the filling and spread it about an inch from the edge closest to you and about 1/2 inch from each side. Brush all of the edges with the egg wash. Fold the edges in on the sides and begin rolling the bottom of the wrapper to the top, making a tight rope. Ensure when you finish rolling that the egg wash has actually sealed the roll. Place the lumpia seam-side down on a plate while you make the remaining lumpia. (This quantity of filling need to make around 30 rolls. (These might be made smaller sized for appetisers.).
Fry in batches till golden brown and prepared through, about 3 minutes. Get rid of to drain on a rack or paper towels. Serve hot with sweet chile sauce combined with vinegar to taste.
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Jet Tila's Lumpia|Guy's Cattle ranch Kitchen area|Food Network.