Here's what you need to make it happen:
DJ Pandabomb's Yamolumpia
About 20 min prep, 10 min cooking. Makes ~10 lumpia
1 lb beef chopped - should be thin-sliced medallions of sirloin (i.e. beef for bulgogi)
1/2 lb small potatoes
1/2 medium onion
2-3 green onions
1 qt + 3 tbsp vegetable or canola oil.
10-12 lumpia wraps
1/4 cup white vinegar
2 cloves fresh garlic, crushed/pressed and chunked.
First, wash and boil potatoes for about 5 minutes. Strain and cut potatoes into small chunks. Chop onions and mix with chopped potatoes. Heat about 3 tbsp oil over medium high heat in a skillet or frying pan. Cook beef until it's about half cooked (half red, half gray/brown), then add potato/onion mix. Cook until beef is almost cooked enough and/or onions become translucent. Remove filling from heat to a bowl.
Separate off a lumpia wrap (if it's too dry to work with you can make it more pliable by selectively wetting it with a drip-dry paper towel) and lay it in front of you. Spoon a little less than a 1/4 cup of filling mix onto the wrap near one end, and roll up the lumpia as shown in the diagram below:
With your lumpia wrapped, stacked, and looking like the tasty specimens in the first picture, it's time to get cooking. Heat a quart or so of oil in a deep pan to about 325-350°F. The amount of oil will vary with the size of your pan, so adjust as needed.
|DJ Pandabomb using the antimatter plasma stove|
Basically you want an inch or two of oil depth, and you want to make sure the pan is less than half full. However much oil it takes to hit that sweet spot, use that. Fry lumpia until golden brown and lay them down on a paper towel to soak up the extra oil.
The sauce for these lumpia is unbelievably easy to make, but do not underestimate its importance. A dunk in this tangy condiment is all you need to take these lumpia to the next level. Are you ready for the instructions? Alright here they are: combine vinegar and crushed garlic in a bowl. Serve.