What is a Lumbia coil dish

Lumbia rolls are Chinese origin and are called Arabic spring rolls or egg rolls, pastries stuffed with chicken, meat or even vegetables.


Ingredients
1 tbsp oil
Half a kilo minced meat (or chopped chicken breasts)
2 The age of mashed garlic
170 g onions sliced
170 grams carrots minced
170g green onions
170 g, wrapped in small pieces
1 teaspoon ground black pepper
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon soy sauce
30 tablets of the Lumbia rolls (picture below)
2 cup oil for frying.



How To Cook Lumbia Coils

Place a deep frying pan over high heat and 1 tablespoon oil.
Pour the meat (or chicken) over the oil and stir in the pan until the color disappears and then put the meat aside.
Saute the onion and garlic in the pan you used for two minutes and then add the meat from the previous step to make a pan with onions, garlic and meat.
Now add the carrots, green onions, cabbage, salt, garlic powder, soy sauce, and mix all ingredients.
Place the pan of fried ingredients on the side to cool and these ingredients will be filling.


Stage rough coils
For each roll you need 3 tablespoons of filling, place the filling inside the dough diagonally and wrap the dough on the filling tightly, you can wipe the paste with water to seal the seal.


Phase of the rolling of the coils
Heat a pan over medium heat, add a lot of oil 1.5 cm deep and heat the oil for 5 minutes before putting the rolls in the oil.

Add 3-4 rolls in the boiling oil for frying and stir for 2 minutes then add the next batch.


Ingredients

for 10 servings


1 tablespoon vegetable oil
1 medium yellow onion, minced
2 cloves garlic, minced
1 medium carrot, minced
1 teaspoon fresh ginger, grated
1 lb ground pork (455 g)
12 oz water chestnuts, 1 can, minced (340 g)
1 teaspoon salt
1 teaspoon pepper
2 teaspoons soy sauce
¼ cup green onion, minced (35 g)
2 tablespoons fresh cilantro, minced, plus more for garnish
1 ½ cups canola oil, for frying (355 mL)
25 lumpia wrappers, or spring roll wrappers
1 egg, beaten
sweet chili sauce, for serving.



Preparation

Make the filling: Heat the oil in a medium pan over medium-high heat.
Add the onion, garlic, ginger, and carrot. Cook for 4 minutes, or until the onion is slightly translucent.
Add the ground pork and cook for about 6 minutes, or until cooked through.
Add the water chestnuts, salt, pepper, and soy sauce. Stir for 2 minutes, then mix in the green onion and cilantro. Remove the pan from the heat and let cool.
Heat about an inch (2 cm) of canola oil in a deep, medium frying pan until it reaches 300°F (150°C).
Lay out one lumpia wrapper in a diamond shape and spoon 2 tablespoons of filling at the bottom of the wrapper, leaving about an inch and a half (3 cm) of space from the bottom point.
Fold the bottom point over the filling, then fold in the edges to create an envelope shape. Roll the wrapper toward the top point. Brush the top point with egg wash and finish the roll to seal the end.
Carefully place four to five lumpia at a time in the hot oil. Frying on each side for 1-2 minutes, or until golden brown. Note: If the lumpia are cooking too fast or burning, reduce the heat.
Remove the lumpia from the oil and drain on a wire rack or paper towels.
Sprinkle with a garnish of cilantro and serve with sweet chili dipping sauce. Optional: Cut lumpia in half.
Enjoy!