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Deep - Fried Chicken, Pork And Vegetable Rolls
(Lumpia)
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| What You Need: |
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FILLING
A 2-pound chicken, cut into 6 or 8 serving pieces
½ pound lean boneless pork butt, cut into 2 or 3 pieces
1 medium-sized onion, peeled and quartered
2 celery tops
1 medium-sized bay leaf
3 teaspoons salt
2 cups water
1 small green cabbage (about 1 pound)
¼ pound slab bacon, trimmed of rind and cut into ¼-inch dice
1 small onion, peeled and cut crosswise into paper-thin slices
2 teaspoons finely chopped garlic
1½ pounds fresh green string beans, washed, trimmed and cut diagonally into ¼-inch lengths
¼ pound fresh bean sprouts, washed and husks removed, or substitute 1 cup drained, canned bean sprouts, washed in a sieve under cold running water
1 cup finely diced celery
2 tablespoons soy sauce, preferably Japanese
1 recipe lumpia wrappers
Vegetable oil for deep frying
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| How To Cook: |
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1. Combine the chicken, pork, quartered onion, celery tops, bay leaf and 1 teaspoon of the salt in a heavy 3- to 4-quart saucepan. Pour in the water and bring to a boil over high heat.
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2. Reduce the heat to low, cover tightly and simmer for 20 to 30 minutes, or until the chicken and pork are almost tender and show only slight resistance when pierced with the point of a small, sharp knife.
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3. Remove the chicken and pork and, when cool enough to handle, bone and skin the chicken and cut the meat and pork into ¼ - inch dice. Strain the broth and reserve it.
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4. Meanwhile, remove and discard the tough outer leaves of the cabbage and cut it into quarters. Then cut out the cores and slice the quarters crosswise into 1/8-inch-widestrips.
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5. In a heavy 12-inch skillet, cook the bacon over moderate heat, stirring frequently, until it is crisp and has rendered all its fat. With a slotted spoon, transfer the bacon to paper towels to drain.
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6. Drop the sliced onion and the garlic into the fat remaining in the skillet and, stirring frequently, cook over moderate heat for about 5 minutes until the onion slices are soft and transparent but not brown. Watch them carefully for any sign of burning and regulate the heat accordingly.
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7. Add the pork and chicken and stir for 1 or 2 minutes, until the meats brown lightly. Then, in the following order and adding each vegetable a handful at a time, stir in the green beans, bean sprouts, celery and cabbage.
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8. Add the bacon bits, ½ cup of the reserved broth, the remaining 2 teaspoons of salt and the soy sauce and, turning the vegetables about constantly with a spoon, cook over medium heat for 3 minutes longer.
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9. Transfer the entire contents of the skillet to a large colander and let the mixture drain for 10 to 15 minutes. Discard the liquid. (The filling may safely be kept at room temperature for 2 to 3 hours. )
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10. To assemble each lumpia, shape about 1/3 cup of filling with your hands into a cylinder about 5 inches long and 1 inch in diameter, and place it in the center of the wrapper, leaving at least 1½ inches of the wrapper exposed at either side of the filling.
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11. Lift the bottom of the wrapper over the filling and tuck it beneath it. Bring each of the side flaps, one at a time, up to the top of the en-closed filling and press them firmly in place. Then roll the cylinder up in the remaining section of the wrapper to make a neat package.
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12. As they are filled, place the lumpia on a plate and cover them with a dry kitchen towel. If they must wait longer than about 30 minutes before being fried, cover them with foil or plastic wrap and place them in the refrigerator.
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13. Preheat the oven to its lowest possible setting and line a large, shallow baking pan with a double thickness of paper towels. Set the pan in the middle of the oven.
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14. Pour 3 cups of vegetable oil into a 12-inch wok or fill a deep fryer or large, heavy saucepan to a depth of 2 to 3 inches. Heat the oil until it reaches a temperature of 375°F on a deep-frying thermometer.
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15. Place 3 or 4 lumpia at a time seam side down in the hot oil and deep-fry them for about 2 minutes, or until they are golden brown and crisp. As they brown, transfer them to the paper-lined pan to drain and keep warm while you proceed to deep-fry the rest.
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16. Serve the lumpia as soon as possible, arranged attractively on a large heated platter and accompanied by garlic sauce.
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NOTE:
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1. There is another version of this dish, in which the lumpia are not deep fried. To make fresh lumpia, prepare the filling mixture as described above and drain it thoroughly. Trim 2 heads of romaine lettuce, separate them into leaves and wash under cold running water. Pat the leaves completely dry with paper towels.
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2. For each lumpia, shape 1/3 cup of the filling with your hands into a cylinder about 5 inches long and 1 inch in diameter and place it lengthwise in the center of a leaf of romaine lettuce. Lift the end of the leaf over the filling and bring the sides up and around it, enclosing the filling completely.
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3. Lay one end of the lettuce-covered lumia in the center of a wrapper and fold the wrapper in half to cover it, then roll the sides of the wrapper snugly around the lumpia. Serve the fresh lumpia at room temperature, accompanied by sweet sauce.
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