New trending dish nowadays is combining different kinds of dishes into one savory delicacy. This might be because there is a lack of availability for some of the ingredients, or this might simply be because we want to try something new, fun and exciting. So here comes along the Lumpianada!
It is a dish which is currently growing in popularity because it is easier to make than the dishes where it came from.
So in this recipe article, you can now learn this too! It can be enjoyed during your lunch or dinner partnered with a nice and warm steam rice, or you can enjoy it as an afternoon snack. Your choice!
Read on below to learn more about the lumpianada and see some tips on how to make this perfect savory alternative for the empanada.
What is Lumpianada?
Lumpianada is a combination of some of the most popular food here in the country. The name is a wordplay on both of these famous dishes which is–of course–the lumpiang shanghai, and the empanada.
For starters, empanada is traditionally crescent-shaped, savory pastries which are then filled with a multitude of options of ingredients. Common ones may be chicken, pork, and beef but it can also be tuna, some other seafoods, or vegetables. They are then seasoned generously with spices and then fried.
Now instead of wrapping these fine ingredients in a pastry, we are going to give this a different twist, and something a little easier to do. We are going to use ready-made lumpia wrappers. This is easier because we no longer have to do the process of making the dough for the pastry.
But if you still want to, you can make lumpia wrappers yourself, and it will still be easier than making the bread.
How to Make Lumpianada?
To start with this easy lumpianada, all you need to think about are three easy processes: First off is to cook all of the filling ingredients, which is actually similar to how you make a pork picadillo.
Second is to wrap them nice and tight using the lumpia wrapper, and then last is to cook the wrapper along with the fillings inside it until it becomes golden brown and crispy.
Make sure that all of your ingredients are cut or diced in equal sizes, so that they will all be cooked at the same time to avoid raw parts of the whole dish. While this is quite obvious, it is important to note that fresher ingredients will cook much better and faster than older ones.
When wrapping the fillings, make sure that it is sealed properly, so it is okay to remove some fillings if you think it’s too much because overstuffing might result in a broken lumpia wrapper.
- A good practice is to let the meat mixture cool and dry first, because the lumpia wrapper is easy to tear when you place the meat mixture there while it’s still hot.
- Do not overstuff the lumpia wrapper with the meat mixture because the wrapper might open up when you try to cook it and it will result in a messy lumpianada.
- If you don’t have the option to deep fry, you can bake them instead. Just set the oven to about 200C and then check from time to time if the wrappers are already golden brown.
Notes on Ingredients
There are optional ingredients you can use for added flavor to your lumpianada, such as sweet potatoes. Oyster sauce is also recommended because it improves the overall flavor of the dish and it is actually common to use in authentic empanadas, so if that’s available with you, make sure to not miss that.
The meat used in this recipe is ground pork, but any type of ground meat can also be used for the empanada such as ground beef or ground chicken.
For a quick reference about this recipe, see the recipe table below:
Lumpianada (Lumpia + Empanada) Recipe
- Frying Pan
- 500 g ground pork, or beef
- 1 pc onion, chopped
- 3 cloves garlic, minced
- ½ cup carrots, diced
- ½ cup potatoes, diced
- ½ cup sweet potatoes (kamote), diced (optional)
- ½ cup green peas
- 2 tbsp soy sauce
- 2 tbsp oyster sauce, optional
- ¼ cup water
- 1 tbsp sugar
- salt and pepper, to taste
- 2 tbsp cooking oil, for frying
- 20 pcs lumpia wrapper
- cheese, cut into thin strips (optional)
- egg, hard-boiled (optional)
- In a large pan, pour-in and heat oil over medium heat.
- Add-in the chopped onions and minced garlic. Saute for 1 to 2 minutes until soft and aromatic.
- Add-in the ground beef, soy sauce, oyster sauce, sugar, and season with salt and pepper as needed. Stir well and cook until beef is lightly browned.
- Add-in the diced carrots, diced potatoes and pour-in water. Cover and simmer while stirring occasionally over low heat until liquid has evaporated.
- Transfer to another container and set aside to let it cool.
- In a flat and clean workspace, place the lumpia wrappers.
- Scoop a part of the meat mixture (2 tbsp) and place at the bottom center part of the wrapper. Add-in sliced hard-boiled eggs and cheese strips. Fold the wrapper sides into the filling and then roll upwards to form a log-shape. Repeat the step for the rest of the ingredients.
- In the same cooking pan, add-in the lumpianada rolls. Cook until the wrapper is golden brown.
- Transfer to a serving plate or serving tray. Serve and enjoy!
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