Kraken Congee Longanisa Sausage Lumpia

May 28, 2015
0 Ratings
  • Makes About 22 Lumpias
Author Notes

At Kraken Congee we like to think about food differently by taking traditional dishes and preparations and using different ingredients and techniques to make it a true Kraken interpretation. In envisioning this dish, we combined two of our favorite Filipino dishes, of which we have eaten our fair share and thought would be a perfect match: Longsilog, a Longanisa breakfast, and Lumpiang Shanghai. —Kraken Congee

What You'll Need
  • 2 pounds Ground pork
  • 2 tablespoons Finely chopped garlic
  • 2 tablespoons Finely chopped ginger
  • 1/2 cup Brown sugar
  • 1 tablespoon Soy sauce
  • 1 tablespoon Salt
  • 3 tablespoons Vinegar
  • 1/2 teaspoon Annatto powder
  • 1/2 teaspoon Spanish paprika
  • 1 cup Carrot (shredded)
  • 1 cup Daikon (shredded)
  • 1 cup Napa cabbage (shredded)
  • 1 ounce Fish sauce
  • 32 Lumpia wrapper (Simex)
  • 1 cup Water
  1. Put all the ingredients in a bowl and mix well until fully combined. Cover bowl with a plastic wrap . Let it marinade in the fridge for at least 2 hours or overnight.
  2. In a rondo, brown longanisa, add diakon, napa cabbage, and carrots.
  3. Deglaze with fish sauce.
  4. Put in a hotel pan and cool.
  5. Wrap 1.5 oz in wrapper. Place meat 2/3 way down the wrap, Fold the bottom of the wrapper up towards the middle and then fold in each side. Roll up, keeping it as tight as possible.
  6. Brush a small amount of the water on the edge of the wrapper and seal the lumpia closed. Place your lumpia rolls on a plate covered with a very lightly damp towel until all of them are finished.
  7. Add 2 cups of vegetable oil to a heavy skillet (should be about 1/2" deep) and heat to 350 degrees. This typically will take about 5 minutes over a medium heat.
  8. Place 3-4 lumpias into the pan and cook about 1-3 minutes or until golden brown. If you add too many at one time, you'll cool the oil and they won't fry properly. I will add in 1 lumpia, cook for about 1 minute, and then add in the next one, until I have 3 of them in the pan. Then I just replace each finished lumpia with a new one.
  9. Plate and serve! At Kraken Congee, we serve our lumpias with a sweet chile sauce and green onions tossed with a calamansi vinaigrette.

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