In Hawai'i, we are lucky to have such diverse dishes at every get-together. In this recipe, Jordan Cabatic shares one of our favorite Filipino foods - Lumpia - and all the tips you need to pull off a perfectly rolled roll every time! Filled with venison and veggies and served with your choice of sauce, these rolls won't stay on the table long! Serves: 5-6 Prep/Cooking time: 45/15 minutes. Enjoy!
- 1 lb of ground venison
- 1 pack lumpia wrappers
- 4 cloves of garlic (finely minced)
- 3 carrots (peeled & minced)
- 3 celery sticks (minced)
- 1/2 medium-sized onion (minced)
- 1/2 bunch of green onions (finely minced)
- 1 can of water chestnuts (minced)
- 1 Tbsp oyster sauce
- 1 Tbsp shoyu
- 1 1/2 tsp salt
- 1 1/2 tsp black pepper
- 1 bouillon cube (vegetable or beef)
- 1 egg
- Oil for frying
*Note: Utilizing a food processor to mince is recommended, but not required.
STEP 1: First, in a large bowl add shoyu, oyster sauce, salt, pepper, and bouillon cube. Use a fork to mash the bouillon cube into a paste.
STEP 2: Next, add in 1 lb ground venison, mix well. Add in green onions, garlic, onions, carrots, celery, and water chestnuts and mix until well combined.
STEP 3: Allow filling to marinate a minimum of 2 hours or preferably overnight.
STEP 4: Defrost lumpia wrappers by setting them in the fridge overnight or on the countertop at room temperature for a couple hours.
STEP 5: Separate wrappers by starting at the corner, peeling back slowly to avoid ripping. Cover separated wrappers with a damp cloth to avoid drying out.
STEP 6: Lay a wrapper on a flat surface. Add about 3 Tbsp of filling to the bottom of the wrapper, leaving a 1/2 inch from the edge, using fingers to form filling into a long-like shape.
STEP 7: Fold over the wrapper and begin to roll, ensuring that the roll remains tight. At about 2 inches from the top of the wrapper, add a small amount of egg wash along the top edge. Finish rolling the wrapper and seal it tightly. Cut roll in half.
STEP 8: Fill a large pot with cooking oil, about 2 inches from the bottom and heat oil to 375°.
STEP 9: Place lumpia into oil and allow to fry for 3 - 4 minutes. When done, lumpia should have a golden brown color and crispy outside.
STEP 10: Place cooked lumpia on a plate lined with paper towels to soak up excess oil.
STEP 11: Serve with sweet chili sauce or vinegar, mixed with fresh minced garlic, and black pepper.
*Note: If not cooking all uncooked lumpia or preparing in advance, store lumpia in a freezer-safe Ziploc bag for up to a month. To cook, place frozen lumpia in pre-heated oil.
Serve immediately with a choice of starch or fresh greens. Enjoy!
We’d love to see what you create! Share a photo of your Venison Lumpia with us on Facebook and Instagram @MauiNuiVenison using #MauiNuiVenison.