Lumpiang pabo (turkey spring rolls)
From the rice-stuffed roast turkey that I cooked for my husband’s birthday dinner, I was able to salvage enough meat which, after mincing, measured about four cups. It wasn’t exactly easy picking the meat stuck to the carcass but those are the tastiest part of the turkey. Actually, that’s true for any poultry and even pork and beef–the meat closest to the bones are the tastiest of all. Plus, of course, I didn’t want to waste any part of turkey considering how much it cost. I’ll tell you what I did with the bones next time. 
So, anyway, I used half of the minced turkey meat to make some potato salad and I reserved the other half to make lumpiang pabo or turkey spring rolls, Chinese style. I had some of the turkey-potato salad for lunch and we had the lumpiang pabo for dinner.
Ingredients :
2 c. of minced cooked turkey meat
1/2 c. of finely chopped onions
1/2 c. of finely chopped carrots
1/2 c. of finely chopped wansuy (cilantro)
1 egg, beaten
salt
pepper
12-15 lumpia (spring roll) wrappers
vegetable cooking oil
Cooking procedure :
In a bowl, mix together the turkey meat with the vegetables and egg. Season with salt and pepper.
Separate the lumpia wrappers. Place a tablespoonful of the filling near the center and roll, tucking in the sides as you do. Wet the edges with a little water to seal. Makes sure they are well-sealed so that the oil does not reach the filling. You want the filling to cook in the heat without allowing the oil to touch it.
Heat the cooking oil in a wok or frying pan. The cooking oil should be at least two inches high for even browning. When the oil starts to smoke, add 4-5 lumpia and cook until golden brown. Let the lumpia roll in the oil to brown every part of the wrapper evenly.
I should mention that it is important that the oil be hot enough before adding the lumpia. This ensures that the wrapper will brown in a very short time, minimizing the chance that the oil will seep through and into the filling. See, if the oil is not hot enough, the wrapper will soften, tear and allow the oil inside the lumpia. You really don’t want that.
Cook the lumpia in batches to prevent the temperature of the oil from dropping. This also allows you to move the lumpia around to achieve that evenly browned color. They look so much nicer that way.
As each batch of lumpia cooks, use tongs to lift them from the oil and transfer them to a plate lined with several layers of absorbent kitchen paper. In the alternative, arrange them diagonally in a large sieve to let any excess oil drip off.
You may cut each lumpia in half before serving.
For the sauce, well, I cheated a little because I was in a rush. On schooldays, I want dinner ready when the kids get home from school at around 5.30 p.m. An early dinner is a better idea than a late afternoon snack and a late dinner after that.
So, what I did was to pour about a cup and a half of bottled sweet chili sauce into a bowl, added salt, rice vinegar and a little water. I stirred the mixture until blended and voila! I had instant sweet and sour sauce.
[tags]lumpia, spring+roll, turkey, food, cooking, recipe, food+blog, cooking+blog, Philippines, Filipino[/tags]
Comments
9 Responses to “Lumpiang pabo (turkey spring rolls)”Trackbacks
Some related discussions...-
[...] Turkey spring rolls [...]
-
[...] the turkey lumpia entry, I mentioned that half of the turkey meat I was able to salvage went into a potato salad. [...]
If you want your own pic to show with your comment, go get a gravatar!
Stay updated!
View the archive
| S | M | T | W | T | F | S |
|---|---|---|---|---|---|---|
| « Oct | ||||||
| 1 | 2 | 3 | 4 | 5 | 6 | 7 |
| 8 | 9 | 10 | 11 | 12 | 13 | 14 |
| 15 | 16 | 17 | 18 | 19 | 20 | 21 |
| 22 | 23 | 24 | 25 | 26 | 27 | 28 |
| 29 | 30 | |||||
10 – minute stir fried chicken, quail eggs and vegetables
Home – made flavored iced tea
Lemon – butter – garlic prawns
Sweet and spicy fish and tofu
Chicken mami (noodle soup)
Appetizers
Asian
Birthdays & Parties
breakfast club
cakes
cheese
Chinese
chocolate
Christmas & New Year
Cooking for one
Daddy cooks!
Filipino
Italian Job
muffins & cupcakes
omelet
pasta
salads
School lunchbox
spring rolls
Superb soups
Conversations
- Crisma on 'Chocolate chip cookies with fresh mint': How many cookies were you able to make, Connie? And...
- cia on 'Lemon chicken': can i use the ordinary ginger instead of the turmeric? thanks…
- RobKSA on 'Honey-glazed, herb-crusted whole leg of lamb': Since no pork here in Saudi Arabia, this is a...
- MAria on 'Baked macaroni': ive been using this recipe of urs as my recipe for bake mac my famly here in...
- solraya on 'Chocolate chip cookies with fresh mint': I love chocomint too! This is a great one, why...
As an American, turkey has a mystical connection with the national psyche. I don’t know why we don’t have it more often — it’s great — except that after living in Korea, everytime I see ‘pabo’ now I do a double take cause it means stupid in their language
you know connie if you were into cars you’d be one hell of a customizer
puro “one off” as in one of a kind ang meals na ginagawa mo
ha ha ha! you gave me an idea how to come up with a delicious sweet and sour sauce the fastest way. i will definitely try this one out with. sarap!!
LOL Miguk. SO my title can be misunderstood as stupid spring rolls?
richard, ‘lam mo naman ako, i hate the bandwagon mentality hehehehe
useful din talaga yung sweet chili sauce, neri hehehe
ngayon lang ako napadaan dito. kakagutom, sarap!
im a 22 year old college student and im a guy. I’ve been missing my mom’s home cooking and I always try to duplicate it. Finding your site has been very useful and have been cooking good food for me and my girlfriend ever since. Thanks…
Hmmm this is nice and perfect for my dieting schemes nowadays!