When I posted on Facebook that I had no idea what to do with my scallions and bok choy, one reader suggested making Lumpia, which uses both. Sounds scary. Let's do it!
I found this recipe online, and then changed it up a bit (or "faked it," as I call it.)
1 Tbsp vegetable oil (I used olive oil)
1 pound ground meat (we chose all-natural turkey, and it was slightly over a pound, in a 20-ounce package)
2 green garlic bulbs and stems, minced OR 2 cloves garlic, crushed plus 1/2 c chopped onion [had some green garlic from my CSA]
1/2 cup minced or finely grated carrots [CSA]
1/2 cup chopped green onions (aka scallions) [CSA]
1/2 cup thinly sliced bok choy or cabbage [CSA]
1 tsp salt
1 tsp garlic powder
(Optional) 1 tsp pepper
1 tsp soy sauce
10-15 Lumpia or spring roll wrappers
2 cups vegetable oil for frying
Directions:
If using a deep fryer, pre-heat oil to 325 F
Step 1: Over high heat, pour 1 Tbsp oil into wok or large skillet. Cook meat, stirring frequently, until pink is no longer showing. When it looks like it's getting close to that, you can add the green garlic (or garlic and onions) and cook together for 2 minutes. Drain as much excess oil as you can.
Step 2: Add in the carrots, green onions, and bok choy and mix well. Add salt, garlic powder, pepper (optional,) and soy sauce, and mix well. Remove from heat and set aside until cool enough to handle.
Step 3: Follow directions on wrapper package to prep wrappers. (For the Spring Roll wrappers I had, you soak them in water first. Lumpia wrappers you apparently don't need to do this?)
Place 3 heaping tablespoons of the filling near one corner or along the edge of each wrapper, leaving a 1 1/2-inch space at the ends. Fold the side along the length of the filling to wrap over the filling. Tuck in and fold both ends, and roll neatly toward other end of wrapper. (For Lumpia wrappers, you may just need to moisten the other side of the wrapper to seal. My Spring Roll wrappers were nice and sticky and clingy.)
Step 4a (deep fryer method): Once your oil has reached 325 F, submerge rolls in oil and cook for 1-2 minutes, until golden brown or crispy.
Step 5: Drain on paper towels. Serve immediately.
(Yummy with soy sauce, teriyaki sauce, or some kind of peanut dipping sauce.)
The Verdict:
A winner! Hubby and Unka Seesee (who was over visiting) loved them. One of mine had filled with oil somehow, but the rest were great. Even the filling alone would have been yummy, according to Hubby.
I had read that you could use Spring Roll wrappers, so when Hubby was at the store and couldn't find Lumpia wrappers, I told him to go ahead and get these. But they weren't the opaque browinsh ones I was expecting, like on egg rolls. These were clear, and I had to soak them first. I would call these Fresh Roll or Summer Roll wrappers. But the package said you could fry them, so we went for it. The original recipe called for 30 wrappers, but no way would this need 30 wrappers unless they're smaller, in which case 3 heaping tablespoonfuls per wrapper still wouldn't stretch that far. We made 10, plus I threw 2 wrappers away that got mangled. And I still had 4 left. The package claimed 12 wrappers, so I got lucky!
Many of them split open while frying, so either I stretched them too tight, or they had too much air inside or something. Still tasty, and they firmed up quickly, trapping the filling inside, despite the tears.
Notes:
These wrappers didn't get golden, so be advised that you just kind of have to eyeball it if you use these same wrappers, and pull them out when they feel firm.
Also note that if Lumpia wrappers are smaller (mine were 8ish-inch circles) you will need more, possibly 30, but will add less filling to each one. And apparently Lumpia wrappers are squares, so roll from a corner, not an edge.
I found this recipe online, and then changed it up a bit (or "faked it," as I call it.)
Filipino-ish Lumpia
Ingredients:1 Tbsp vegetable oil (I used olive oil)
1 pound ground meat (we chose all-natural turkey, and it was slightly over a pound, in a 20-ounce package)
2 green garlic bulbs and stems, minced OR 2 cloves garlic, crushed plus 1/2 c chopped onion [had some green garlic from my CSA]
1/2 cup minced or finely grated carrots [CSA]
1/2 cup chopped green onions (aka scallions) [CSA]
1/2 cup thinly sliced bok choy or cabbage [CSA]
1 tsp salt
1 tsp garlic powder
(Optional) 1 tsp pepper
1 tsp soy sauce
10-15 Lumpia or spring roll wrappers
2 cups vegetable oil for frying
If using a deep fryer, pre-heat oil to 325 F
Step 1: Over high heat, pour 1 Tbsp oil into wok or large skillet. Cook meat, stirring frequently, until pink is no longer showing. When it looks like it's getting close to that, you can add the green garlic (or garlic and onions) and cook together for 2 minutes. Drain as much excess oil as you can.
Step 2: Add in the carrots, green onions, and bok choy and mix well. Add salt, garlic powder, pepper (optional,) and soy sauce, and mix well. Remove from heat and set aside until cool enough to handle.
Place 3 heaping tablespoons of the filling near one corner or along the edge of each wrapper, leaving a 1 1/2-inch space at the ends. Fold the side along the length of the filling to wrap over the filling. Tuck in and fold both ends, and roll neatly toward other end of wrapper. (For Lumpia wrappers, you may just need to moisten the other side of the wrapper to seal. My Spring Roll wrappers were nice and sticky and clingy.)
~OR~
Step 4b (frying pan method): Cover the rolls with plastic wrap to retain moisture. Heat a heavy skillet over medium heat, and add oil to 1/2-inch depth. Heat for 5 minutes, then slide 3 or 4 rolls into the oil. Fry for 1-2 minutes, turning as you go, until all sides are golden brown or crunchy.Step 5: Drain on paper towels. Serve immediately.
(Yummy with soy sauce, teriyaki sauce, or some kind of peanut dipping sauce.)
A winner! Hubby and Unka Seesee (who was over visiting) loved them. One of mine had filled with oil somehow, but the rest were great. Even the filling alone would have been yummy, according to Hubby.
I had read that you could use Spring Roll wrappers, so when Hubby was at the store and couldn't find Lumpia wrappers, I told him to go ahead and get these. But they weren't the opaque browinsh ones I was expecting, like on egg rolls. These were clear, and I had to soak them first. I would call these Fresh Roll or Summer Roll wrappers. But the package said you could fry them, so we went for it. The original recipe called for 30 wrappers, but no way would this need 30 wrappers unless they're smaller, in which case 3 heaping tablespoonfuls per wrapper still wouldn't stretch that far. We made 10, plus I threw 2 wrappers away that got mangled. And I still had 4 left. The package claimed 12 wrappers, so I got lucky!
Many of them split open while frying, so either I stretched them too tight, or they had too much air inside or something. Still tasty, and they firmed up quickly, trapping the filling inside, despite the tears.
Notes:
These wrappers didn't get golden, so be advised that you just kind of have to eyeball it if you use these same wrappers, and pull them out when they feel firm.
Also note that if Lumpia wrappers are smaller (mine were 8ish-inch circles) you will need more, possibly 30, but will add less filling to each one. And apparently Lumpia wrappers are squares, so roll from a corner, not an edge.
This sounds pretty good! I think I will try to make it later this week. Maybe even for lunch!
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