Friday, July 6, 2012

Lumpia Liit (Small Spring Roll)

Copyright 2012 LtDan'sKitchen blogs
Yet again, another lumpia or spring roll recipe and this one is the simplest version there ever was. I'm not sure about the name but since this is an adapted recipe, who am I to question it? Served to an International crowd in Paris is the description for this little delight. As it is, this is one tasty dish and that is all that matters to me. 

I've made a few changes to the recipe not because there was anything wrong with it but because of allergy issues. I've replaced the ground shrimp with ground pork which originally is in a 50:50 ratio. Water chestnuts can also be easily replaced with jicama or "singkamas" in the local dialect, although most grocery stores in the US now carry canned water chestnuts. Just keep one thing in mind: you want these to be bite-sized so grab the smallest lumpia wrapper or if you are using a frozen spring roll, cut in half. 

Lumpia Liit (Small Spring Roll) - Adapted*

2 lbs ground pork
4 cups jicama, grated
1/4 cup Pecorino Romano, grated
salt and pepper
20-30 spring roll wrappers, small

1. Combine all the ingredients in a bowl. Add just enough salt until the flavor 
    is right. Season with pepper. 

2. Take a tablespoon of the filling and wrap in the spring roll wrappers. Seal 
    the edges with water. Make sure to keep them as small as possible.

3. Heat the oil at medium heat in a deep pan. Fry the rolls until golden 
    brown. Drain on paper towels and serve hot.

*Chikiamco, Norma: Editor, The Best of Food Magazine, ABS-CBN Publishing, Inc., Quezon City, 2002. 

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