How to Make Lumpia with @Jeanelleats

You guys seen the thumbnail, you read that title, you know what we making and guess what folks, I got a guest. I'm not gonna over talk it, I'm gonna go ahead and let you introduce yourself. Hi, I'm Janelle aka Janelle Eats on YouTube, Instagram, TikTok and today we're gonna be making Filipino Lumpia with a B. So Filipino Lumpia are spring rolls, they're deep fried spring rolls and I think you're really gonna like it. I think so too but I need you to go ahead and pronounce that one more time. Lumpia. Lumpia. Lumpia. Lumpia. Let's get it. Okay, so this is my grandma's recipe. There's a bajillion different ways that you can make Lumpia. You can make it with any meat you want. My grandma loves mixing together ground pork and shrimp. So obviously we got carrots, diced onions. I know about that because you made me do them. Yeah. All right, go ahead and explain that. This is cabbage. So we try to put in some kind of vegetable in here. So my grandma in the past, she loves to experiment. She doesn't just stick to tradition. So she's put in some cilantro. I put some green beans in here before but cabbage is a pretty neutral vegetable you can put in here. Just something else aside from the meat. So look, we don't have to say nothing to everybody about that. You guys know what this is? Let me know down in the comments section below. Not for real. Okay and then we have some garlic and then we have fish sauce. So I add fish. Not everybody adds fish sauce to their Lumpia but my grandma does and it just elevates the flavor. It gives it that extra flavor that you're like what is that? It's umami flavor. Everyone talks about umami. We use fish sauce. It's so good. Some people just use soy sauce and I'm like try fish sauce. It'll really like amp up the flavor. You know we don't typically dip Lumpia in barbecue sauce but I thought about it last night. I was like we should try it because you have a barbecue series and I was like it would be really good with Lumpia. I think it'd be really good. We typically use this sweet chili sauce. So this is already like kind of sweet. This is gonna work I think just as well. All right let's do it. Okay so this is gonna be the vessel that holds all of the Lumpia ingredients together. So these are spring roll wrappers and the one I use a different brand at home. My grandma uses a different brand. This one was the other brand that we also use. So I use Menlo but this is the one that my grandma used to use when we couldn't get Menlo. This one's just as good. You know everything goes in here so it's basically almost like a dump and go. I like to put in kind of the big chunky stuff in here first so that it has time to fully break down. So first I'm gonna start with the carrots because they're clearly the chunkiest and the most hearty of everything that we have here. Okay and I'm just gonna pulse this until it's kind of broken down. Imagine this. When you fry it do you want a big chunk of carrot to bite into? No. I personally don't. Yeah. So look at that right now. Cabbage cooks really nicely. It'll wilt way faster than a carrot would. Oh yeah I like that. Yeah. So look you gave me so many ideas. I got a soul food version of this coming up real soon. I can't wait. You got the onions diced so this really won't take that long. And then the garlic. I just kind of toss it in here. Pork is already ground up so that really doesn't take long. So you just put in the shrimp and do the kind of the same thing that I did and see if you could. Okay so just dump them in there right? Yeah. All right. Yeah and this one so shrimp I do like to kind of chop up. I want you guys to let know down in the comment section below. After you see in this process tell me what you guys are thinking. I'm curious. I know my brain is working. Like I said earlier you could over process this where this kind of turns into like a paste. You kind of want a little texture in your lumpia as well. Now what if somebody doesn't want to use pork? You could use beef. You could use chicken. I used to make lumpia with chicken. Great option. Use pork and shrimp. I was like all right. I tried it. I never turned back. You got the salt. Awesome. Pepper. Great. Then this is the VIP ingredient. The fish sauce. You can tell it's fish sauce. You smell it. I mean I believe you. Yeah okay cool. So this though is like it really amps up the flavor. So I always like to add fish sauce. So we just dump that in there. The fish sauce is kind of like a flavor enhancer. This is why I try to use products that are low in sodium. Yes. So that way each individual person they can just like salt theirs. Exactly. Exactly and I try to be a little bit more conservative with my seasonings because I have had some lumpia where it's like crazy salty but you know this is the beauty of being able to make your own at home. You know so many people even including yourself you know you make your videos sometimes they're you know a little shorter but I know a lot of people ask me like why I make them so long. It's really for like the new people right. Yeah. So like you show I show this every step of the way so when you're new you know what I mean it'll just give you you know what it looks like what it should look like what it almost I'm gonna say you can tell what it smells like too by watching it because you know your brain will tell you that smell good right there. Yeah. All right. It does smell good but we're gonna have to taste this before we wrap it up. Wait, wait, wait, wait. What do you mean we got to taste it? Oh okay no we're not gonna eat the raw meat. We're going to cook it on a pan first. Let me worry. No. Let me worry. I'm not getting ready to eat the raw meat. I don't. I don't. Okay. Okay. No we're gonna. I got it. I got it. Yeah we're gonna so we're gonna take out the pan we're gonna cook it because uh you don't want to wrap up all this lumpia later just to find after it cooks that it's not salted or seasoned to your liking. What did I tell you guys? You know what? You taste as you go. I like that. I like that. Yeah. You know what? Looking at this right now. Hey tell me what you guys think about this. I would take this make a patty. Yes. I'll probably put it in some flour. You know what I mean? Dip it in some egg. Come back and make a croquette out of this. Yes. Yes. Boom. You could do that. Yeah. Grab all of it and then you could try it and then I bet it'd be really good. Oh how many of y'all know about that k-roll sir? There we go. I'll just put this here. Perfect. I like doing this step. I never skip this step because it also depends on like if you want it to be saltier or if you want to add if you just want to add something extra to it you'll know before wrapping anything going through all that work you can tell from this part what needs to be added on. That makes sense. Yeah. I don't think I need nothing. No it's good. We're gonna wrap it. We're gonna fry it. This is good. Okay so look if you guys come in here and look at this right here you thought I was joking. I told you I was gonna give her the big stack. That's it right there and look at my stack. Hey and she beat me. That's okay. Okay so look this is what I want you to do. Teach me how to make these without overstuffing them. Okay. Even when I do spring or egg roll I don't never follow the right rule. Yeah. Okay. I'm just gonna eyeball it. I'll probably just maybe just take like maybe this much. Okay. You can always add more too and then I like to lay it out here so I have my wrapper more of a diagonal. Right. Shape like this. Then this is how my grandma does it. Other people wrap it different ways but I just this is how I learned it so this is how I like to keep it. It might take some experimenting but I like to fold it over here first like that. Okay. And then I like to fold the sides like this to close it up. Okay. So this is what I can tell I've overstuffed it is if I can't close the sides and it starts to poke out. So we're good. And then I just. So look I tell everybody look we're making an envelope. Yeah. Right. We're gonna mail it straight to the fryer. People seal it with water. I like to use egg but before I literally just take a piece of the meat and I smear it on smear it right there and then I close it up. But today we're just gonna use egg. So we scrambled some egg and I just dip my finger. You don't have to get too fancy. And then you put it right on this wrapper on the edge like this. And then you just finish rolling it up. And I like to store it like maybe on a plate or something at home with this side down. So that it continues to just seal itself. Yeah. So that it holds. So look I put this much on there. I feel like I got way too much but. I think you could do it. I think you could do it. All right. First rodeo. You know what I noticed by having that one out it kind of like get dry. Mm-hmm. Mm-hmm. So you kind of want to. Okay so now we got like this. Now. Sorry I gotta keep cleaning my hands. Then I go in here give me a little egg wash. There it is. There it is. They used to have a song called whoop there it is. They used to. I think people hear that song. You still hear it. I don't like this one. Oh this one. Yeah. Hey we'll get better. I promise. That's fine. Yes. We'll get better. We'll store it over here. Okay. There you go. Yeah. And then we just kind of keep doing it. Okay. And we just sit here and talk about things until this is finished. That's typically what I do at home. Now what you can do is you can tell me more about your other social medias outside of your YouTube channel. Okay. So I also post on Instagram and TikTok but they're all like shorter form videos. Kind of like what I would post on YouTube. So like my YouTube shorts and it's basically food. I mean it's food, travel. I would. People I guess want to learn about my life in general too. Not just about the food. But food is a huge part of it. I mean that's like all I care about anyway. Do you know what balut is? It's the duck egg fetus. So let's just. That's all I need to say to tell you like the kind of foods that I like. But you like to. I got you. Yeah yeah yeah. Experiment. Yeah and like well I grew up with that but I do like going to like other countries and trying their delicacies because they're actually really good. I mean like people kind of talk about them they're like oh oh that's crazy oh I wouldn't try that and then I try it and I'm like it's actually really good. We finished rolling them up and it's usually better to store in the freezer just for a little bit. It kind of brings everything together. It also makes sure that it's fully sealed and like when my grandma makes it she makes like hundreds. She makes a ton. So we typically have a she takes it out of the freezer and we just pop it straight into the fryer. It crisps up really well. It cooks well and it has less of a chance of unraveling. Okay but you okay so when when your grandma makes them and you got a whole bunch of these right. So that means if she left them in overnight that means tomorrow in the morning I'll be able to knock on this plate because they're frozen solid. Yeah. Do I have to let them thaw before I put them in the. I just throw it in right away. When I stick them in the freezer I like to separate it with maybe plastic wrap in the middle or parchment paper in the middle so you'll have layers of lumpia because it's kind of hard to rip them apart. So look we got it set for 375 degrees right. Hey you know what I'm gonna keep it real. This right here says 374 degrees. Why? I don't know. But anyway we got it. Heats already up. This is out of the freezer. It's been in there for 20 minutes right. So what you were talking about you know you say you're afraid of it. This is what I like. You see it's got a little hook. We set this on the top. Now we just put them in here like this. I guess it may be like five minutes. We'll check it. We'll see the outside if it's nice and golden brown. So this is what they look like. You know what? You can see the ground pork cooking in the inside. Yep. I'm so excited. Oh man. The trick is like you have to wait for it to fully cool you know but like you just want to eat it right now. It'll hurt. And they're crispy. Listen to that. Let's cheers. Cheers. Cheers. Dip it in the sweet chili sauce. All right. Let's hear that crunch. Oh yeah. There we go. Let's do it. Take a little gulp. These are good. This is a great party food. You know I love finger foods. I do a lot of them on my channel. You want to try it with your barbecue sauce? That's my favorite one. I dipped it in the beginning right. Now I just finished it off. For one I didn't want to double dip right. Yeah. But two just to taste it. They good even without it. I could have this with like I make a killer avocado ranch. I know that's not traditional but that right there just enhanced some of this flavor too. That'll be good. I'm gonna dip the other side of mine. Okay do your thing. I can't wait. Oh my gosh. It's so good. Your sauce is so good. There's something about when that barbecue sauce touch your tongue. That's the first thing you're gonna taste. And then when you hit it with the crunch that does something to the brain and then the taste. Boom. It does do something to the brain. How'd you do it because I got to dip back. Oh yeah I just did the other side. The back end. Oh my gosh it's so good. Hey I'm gonna do it like this folks. Cheers y'all. This is the first time I've ever tried it with barbecue sauce. I highly recommend it. Oh my gosh. Hey I don't really have a whole lot to say. What I can tell you is listen she said that's her grandma's recipe so that's really like truly unique to your you know your tradition. That right there is fire folks. And don't forget that's what this channel is all about. It's like showing you other things you know so we can get rid of that same old same old. And I keep looking down at it because listen I got to hit this. I just want to say thank you. And listen I'm gonna go ahead and let you do your thing. Tell everybody where they can find you. They just got some fire recipes. So do you. Thank you. Well first of all thanks for having me and you should have seen him devour this. We were both eating it off camera. But if you want to check out more content like this more food content you can check me out at JanelleEats on YouTube, Instagram, and TikTok. Real simple. You know what I like that you guys see her name and all of her stuff right here on somewhere down here somewhere. Hey with that being said listen let me know what you guys think about this type of content down in the comment section below right. So with that being said let me just take this time to say hey thank you for watching this video. Don't forget to like, smash that subscribe button, and tell everybody out here listen it's a channel out here that's simplifying these recipes and taking the mystery out of cooking. And with that being said folks this is how I always leave. You walk that way and I'm gonna go this way. Okay let's do it. Peace.