How About Lumpia and Chorizo in One? - The Public Servers

Chorizo and Lumpia in one? Yes, you heard it right, your favorite breakfast ulam now wrapped in Lumpia! Imagine eating your favorite ulam in breakfast and the number one target in birthdays handaan!? Okay, let's start cooking! 



Chorizo Lumpia Ingredients

1 tablespoon cooking oil, plus more for frying

1/2 kilogram ground beef

6 cloves garlic, peeled, smashed well

2 tablespoons paprika

1/2 teaspoon ground black pepper, or to taste

1 1/2 teaspoons salt, or to taste

1 tablespoon white vinegar (sukang puti)

15 pieces small lumpia wrappers

water, or egg wash, for sealing

spiced vinegar, to serve

garlic mayonnaise, to serve

How to make it?

1. In a medium pan over medium heat, preheat your oil. Add the ground beef and spread out evenly in the pan. Sear the ground beef until color brown is achieved. Crumble and flip to cook the beef until pink is gone, no liquid remains, and that natural fat has been rendered.  

2. Add the garlic and saute in the beef fat until it gets lightly golden brown. Season it with the following: paprika, pepper, and salt to taste, and stir to mix. Add your vinegar and let simmer until evaporated. Stir. Remove it from the pan, then transfer to a container, and let it cool. Then freeze it for 30 minutes.  

3. Set up your lumpia wrapping station: separated lumpia wrappers, chopping board or plate, a small bowl of water or egg wash, and a container for the finished rolls.    

4. WRAPPING the lumpia-chorizo. Lay a lumpia wrapper on the chopping board. Spoon about 2 tablespoons filling onto the bottom center of the wrapper and form into a loose log. Then start wrapping. Wet the edges with water. Fold the bottom of the wrapper over the chorizo filling, fold the sides towards the center, then roll closed. Repeat with lumpia wrappers and filling. Freeze or store until ready to cook. 

5. When ready to cook, heat enough oil in a frying pan for pan frying with medium heat. Put the chorizo lumpia and fry until the wrapper is crispy and golden brown. Drain on paper towels. Serve with spicy vinegar or a garlic mayo. 

6. Make an easy garlic mayonnaise: Smash at least 2 cloves garlic and add a pinch of salt, and ground pepper each until it becomes a paste. Mix garlic paste into 1/2 cup mayonnaise and 1 teaspoon sukang puti. Season to taste.  

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