Philadelphia Lumpia

How to make Philadelphia Lumpia Recipe - Poi Dog Philly Recipe From Kiki Aranita And Chris Vacca At Philadelphia, Pa

Makes 12 Lumpia

EGG WASH:
1/2 cup (76g) cornstarch
1/2 cup (118ml) water
2 eggs

LUMPIA:
1 tbsp (15ml) canola oil
1 tbsp (14g) butter
1 1/2 medium sweet onions, thinly sliced
2 tsp (10g) Kosher salt
Black pepper to taste
1 lb (453g) rib eye, thinly sliced and gristle-free
12 (8” [20cm]) lumpia or spring roll wrappers
1/2 cup (60g) crumbled sharp provolone cheese
Cornstarch

LONG HOT DIPPING SAUCE:
5 long hot peppers, roasted quickly over an open flame and skinned
1 poblano pepper, roasted quickly over an open flame and skinned
1/2 cup (118ml) white vinegar
2 tbsp (24g) sugar
1 tbsp (15ml) beef stock
2 tbsp (30ml) water
1 1/2 tbsp (22ml) lime juice
1 1/2 tsp kosher salt
2 cloves garlic
1/4 Spanish onion, sautéed
Canola oil, for frying

Method:
To make the egg wash, combine all the ingredients in a bowl and beat to combine.

To make the lumpia, in a pan over medium heat, heat the oil and butter, add the onions, ½ teaspoon of the salt and pepper and sauté for 5 minutes, until caramelized. Season the rib eye with salt and pepper to taste. Add to the onions and sauté quickly, 2 to 3 minutes, until browned. Transfer to a plate lined with paper towels to drain. The lumpia filling needs to be dry to prevent it from bursting through the wrapper while frying.

Place 3 tablespoons (45g) of the rib eye and onions along the bottom edge of each lumpia wrapper, leaving room on the left and right sides to fold them over. Place 1 ½ teaspoons (5g) of cheese over the rib eye and onions. Brush the egg wash along the top, left and right edges of the wrapper. Fold the left and right sides on top of the filling and brush the egg wash along their sides. Roll very tightly from the bottom edge to the top. If the lumpia wrapper breaks, start over.

Spread the cornstarch on a plate, roll the lumpia in the cornstarch, and line up on a baking sheet. Place in the freezer for at least 1 hour. Freezing gives them structural integrity.

Meanwhile, make the long hot dipping sauce. Add all the ingredients to a blender and puree until smooth.

When ready to serve, pour the canola oil into a deep pot or fryer to a depth of 4 to 5 inches (10 to 15cm). Heat the oil to 325° to 350°F (163° to 177°C) on a deep-fat thermometer. Add the lumpia in batches, being careful not to crowd the oil, and fry for 4 to 5 minutes, until crispy and golden brown. Drain. Serve the lumpia with a side of the dipping sauce.

Philadelphia Lumpia