Delicious Lumpiang Korpino Recipe

Another Korpino creation! This time it is a Delicious Lumpiang Korpino Recipe. We took the traditional Filipino lumpia and added the Korean "Fire Meat".

Print Recipe

Prep Time 2

Cook Time 5

Course Appetizer

Cuisine Filipino

Servings 90 pieces

Equipment

Deep Fryer or Deep Frying Pan
Cooking Tongs
Large Mixing Bowl
Colander

Ingredients

Lumpia Wraps

3 Packages Spring Roll Wrappers Menlo Wraps 30 Count Package
1 Egg Scrambled for sealing the roll.

Bulgogi

3½ lbs Beef Eye Round Sliced 3½-3¾ lbs
¾ Cup Brown Sugar Packed
5 Cloves Garlic Smashed or minced
5 Stalks Green Onion Chopped
5 Slices Ginger Thumb size
1 Tsp Gochugaru I use fine powder, coarse will do too
4 Tbsp Sesame Oil
1 Cup Soy Sauce
¾ Cup Water Room Temp

Vegetable Filling

1 Cabbage Shredded
1 lg Carrot Match Sticks
2 cans Water Chestnuts Match Sticks
2 cans Garbanzo Bean Peeled
1 lb Frozen French Cut Green Beans Defrosted
1 med Onion Chopped
1 Potato A Little Thicker than Match Sticks
Salt and pepper to taste Optional

Instructions

Filling - Bulgogi (Meat) and Vegetables

In a big enough mixing bowl or sealable container, mix brown sugar, gochugaru, garlic, sesame oil, water and soy sauce until sugar is dissolved. Add chopped green onion and ginger slices.
To ensure that all slices get access to the flavors, separate and dunk each slice into the marinade. Allow it to sit in the refrigerator for at least 30 minutes, which is more than enough time. Although, there is an adequate amount of water in the marinade, to let it sit over night.
Preheat a big enough frying pan at a medium low heat. Thinly sliced round eye will cook fast but a slow, simmer cooking will tenderize it well enough. Flip periodically to prevent burning. Cook for 30 minutes. Cool in a colander to drain access marinade. Set aside and refrigerate when cool.
In a large bowl, combine all prepared (peeled, shredded, cut, veggies, defrosted, etc.)
Remove ginger slices from meat and chop up the meat well. Add meat to veggies and mix all ingredients well. Refrigerate to soften up veggies.

Wrapping Lumpia

Defrost then separate individual spring roll wrappers from the package. Place them on a plate and cover them with a wrung out, cloth table napkin or towel.
Scoop out enough filling for incremental work, and leave the bulk of the filling refrigerated. Place the filling in a small colander if draining is necessary.
Using 2 table spoons per lumpia is sufficient. Follow diagram provided to roll your lumpia.

Cooking Instructions

Fill deep fryer or deep fryer pan with vegetable or canola oil. Enough oil to fully submerge the lumpia is best for even cooking. Preheat oil to 350°F
Carefully place lumpia in oil. With cooking tongs, turn if necessary. Remove when golden brown. When deep frying, it does not take long for lumpia to cook, even when frozen. 3-5 minutes fresh and a little more when frozen, so do not leave or take your eyes off of the stove for too long.
Carefully shake off access oil when done and let finished rolls cool off on paper towel to absorb more access oil. Cool before eating.

Notes

Preparing and making lumpia is a time consuming process. Divide the work into multiple days to free up time.

Day 1: marinate and cook bulgogi

Day 2: Prepare/cut vegetables and bulgogi. Mix all filling ingredients

Day 3: Wrap and cook Lumpia.

When chopping up the bulgogi, you don't have to mince it up. You just want to get small enough pieces so that you are not pulling out a long slice of meat after biting into a lumpia.

Using a Mandoline Slicer is optional. Although helpful, it can be very dangerous. Even with a knife, please be very careful.

After mixing all of the ingredients together, letting it sit in the refrigerator for at least 30 minute gives it time to soften up for easier wrapping.

Be sure to keep your separated wrappers from getting dried out by keeping them covered with a damp towel or cloth napkin.

Lumpia can be deep fried as soon as rolled.

Lumpia can also be stored in the freezer in gallon ziploc bags. Use wax/parchment paper to separate rows.

Cooking time will be less if fresh versus frozen.

Cook an amount that you can comfortably handle at a time. Lumpia sitting in the pan can quickly burn while shaking the oil off another.

There are many different types of sauces that you can buy at the stores. My favorite is the vinegar, soy sauce, pepper and garlic. You can start off with a cup of seasoned rice vinegar (white will work fine too), enough soy sauce to give it a darker tone, 3-5 cloves of garlic sliced or smashed, and as many shakes of pepper that you want. You can do this in a bowl and spoon it onto the lumpia that you are eating or make it in an old Kikkoman Soy Sauce bottle.

Keyword Bulgogi, Easy Filipino Recipes, filipino cooking, lumpia, Spring Roll