HD Video Blog: How to Make Lumpia
Youtube link here. LUMPIA = FILIPINO EGG ROLLS. YAY. I can’t really add more than what’s already in the video, other than it was made with my Kodak Zi6 and iMovie ‘09. I had a great time making the video since I actually took the time to plan it all out instead of leaving the camera on and hoping for the best. Hee hee.
Equipment list:
Crate and Barrel Veggie Peeler
Wusthof Grand Prix II Chef’s Knife
Cuisinart DLC-5BK 7-Cup Capacity Food Processor
Frying pan (deep fryer for mass quantities)
Baking sheet
Cooling rack
Tongs
Ramekin for sauces
Ingredient list:
2 Carrots
3 Stalks of celery
1 Large onion
2 cloves garlic
2 green onions (put in with the other veggies)
1 lb. ground pork
1 lb. ground beef (85% lean)
3 tbsp. soy sauce
1 tbsp. sesame oil
1 tbsp. cornstarch
Canola oil, enough for 1/2 inch up pan
2 packages of Menlo brand wrappers (30 sheets each)
Shredded cabbage for garnish
Dipping sauce:
1 side Hoisin (LOL NOT HUNAN) sauce
1 side Sriacha sauce
Video notes:
* To defrost eggroll wrappers, leave it out flat on your counter in a container until it reaches room temp. Microwaving / running under cold water makes them mushy.
* While wrapping rolls, keep a damp towel on wrappers so they don’t dry out.
* You can get about 3 eggrolls from one wrapper, two if you want bigger rolls.
* Yes, you can eat the cabbage, but it’s mainly for looks.
* I really like a big container of white vinegar with a bit of soy and a splash of tabasco for my eggrolls… oh AND A BIG POT OF RICE. But that’s just me. Hee hee.
* When you’re finished with your batch, tightly place them in single layers, separating with wax paper. Freeze for a few hours, transfer to big ziptop bags and store for up to 6-months. Go ahead and fry them right out of the icebox, but beware of oil splatters!
* You can quote me on this: Playing Halo makes the marination perform better. LOL.
Like I said before, it was a lot of fun making this video. I hope you enjoyed watching it! 
~Spec
