On several occasions I have been asked to help wrap lumpia for various clubs, organizations and parties. I decided to try to make these “lumpia wrap parties” a little more effective. The main problem with lumpia wrapping is time spent gossiping and less time wrapping. So even after 3 hours and 10 people, the total amount of lumpia wrapped is less than 100.
The other problem is the contamination of food with the number of hands. Germs scare me and if you ever see me in the kitchen, I wash my hands after touching something.
In order to increase wrapping speed and decrease contamination, he came up with the idea of using a piping bag to squeeze the meat into the lumpia wrap. (I feel like this is the same way mass production companies do it for their lumpia, if not then maybe I will sell my idea.)
Using a piping bag also squeezes out the correct amount of filling in the correct size and shape to create a more uniform looking lumpia. Note that this only works with the “shanghai” style of lumpia.
Instructions:
1. Make your best batch of stuffing (I usually take all the veggies and put them in a food processor)
2. Fill your pastry bag with the filling
3. Drill a hole in the tip about 0.5 inch wide
4. Squeeze the filling onto lumpia wrappers.
5. Wrap as usual (follow instructions on package)
Edel’s Lumpia Recipe
* 1 pound ground pork
* 1 pound ground beef
* 1 medium onion, minced
* 1/2 cup water chestnuts, chopped
* 1 carrot, chopped
* 5 garlic cloves, minced
* 1/4 cup soy sauce
* 2 1/2 teaspoons black pepper
* 1 teaspoon salt