Beef Lumpia

Lumpia

1.5 Lbs EXTRA lean ground beef
2 Tbsp ground pepper
2 Tbsp Garlic powder
1/3 Tsp salt
2 Green onions, finely minced
1/3 Carrot, finely minced
3 Cloves garlic, finely minced
1 Egg
1 Package egg roll (sometimes called spring roll) wrappers
Soy sauce for dipping

Open egg roll wrapper bag and separate all wrappers from each other. Put on a plate in the middle of two moist towels. Combine all ingredients in bowl.
Lay Egg roll out in diamond shape and place small amount of mixture toward the bottom of the wrapper. You want it about as thick as a sausage and maybe a little wider about 4.5 inches wide. Roll the bottom corner over it and then roll halfway up.

Fold outer corners toward the inside and keep rolling. When you get to the very top dip your fingers in water and moisten the top and roll to seal.

Finished product. These have to be fried. You will either need to preheat some oil in a pan about an inch worth or heat up your fry daddy at this point. Fry egg rolls in single layer until they are golden brown.

You want them about this color. Pull one out and cut in half to make sure there is no pink inside.

See pretty like this. One pack of eggroll wrappers will make 25 of these. They freeze amazing I usually wrap them in bundles of 6-8 in foil. You will need to thaw them a little to pull them apart after you freeze them and then they fry up just the same. My husband dunks his in soy sauce.

I made him this soup that he loves to serve on the side. You just follow the package instructions but I like to whip up two eggs and pour them in just at the end. What I do is turn down the heat and start stirring the soup with a fork and then slowly pour in the eggs while slowly stirring in circles then turn off heat and serve.

It makes 2.5 cups but the husband eats it all.

Pork Adobo WITH PICTURES!!!!

LOOK LOOK PICTURES!!!

So this recipe is totally the same as the chicken one, cept I used pork baby back ribs. It smelled really good in the house, like some kind of tasty sausage.

1- very large pack baby back ribs
3/4 cup soy sauce
1/2 cup white wine vinegar
2 cups water
1 whole head garlic chopped
2 bay leaves
olive oil

In a dutch oven (or large pot) coat bottom with olive oil. Brown ribs on both sides until slightly golden. Add everything else to pot, cover and simmer for about 25 minutes. If you want your ribs softer and falling off the bone continue to boil until

How it looks while boiling in the pot (this is my dutch oven it is a Les Crueset, they are sooo expensive but damn they cook a good meal)

How it looks after husband gets a hold of it (see he pours the juice over the rice)

This is how just the ribs look when they are done. Then he poured the sauce on em, stuck a lid on and took em to go for lunch!