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
about 22 lumpias
Finely chopped garlic
Finely chopped ginger
Napa cabbage (shredded)
Lumpia wrapper (Simex)
In This Recipe
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.
In a rondo, brown longanisa, add diakon, napa cabbage, and carrots.
Deglaze with fish sauce.
Put in a hotel pan and cool.
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.
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.
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.
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.
Plate and serve! At Kraken Congee, we serve our lumpias with a sweet chile sauce and green onions tossed with a calamansi vinaigrette.