Jet's addicting Filipino lumpia are stuffed with meat and easy to eat!Subscribe to #discoveryplus to stream the entire library of #GuysRanchKitchen: http://discoverypl.us/2NeKVgd. Get the recipe ▶ https://foodtv.com/37Lvgj0Subscribe to Food Network ▶ http://foodtv.com/YouTubeWelcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!LumpiaRECIPE COURTESY OF JET TILALevel: IntermediateTotal: 1 hr 25 min (includes chilling time)Active: 55 minYield: 30 rollsIngredients2 cloves garlic, crushed or pressed2 stalks green onion, finely chopped 1/4 large yellow onion, finely chopped 3 ounces shiitake mushroom caps, finely chopped (about 4 caps, stems removed) 4 ounces sliced water chestnuts, finely chopped 1 pound (26- to 30-count) shrimp, peeled and deveined 1/2 pound ground pork 2 teaspoons soy sauce 1 teaspoon Thai fish sauce or patis 1 teaspoon brown sugar 1/2 teaspoon ground pepper (white or black) 2 quarts neutral frying oil 30 lumpia or spring roll pastry wrappers, thawed 1 large egg, beaten 1/4 cup sweet chile sauce 1 tablespoon cane or distilled white vinegar, or more to taste DirectionsSpecial equipment: a deep-fry thermometerIn a food processor, chop the garlic as small as possible. Add the green onion and yellow onion and pulse to a similar size as the garlic. Add and pulse the shiitake mushroom caps and water chestnuts until all are a similar size. Add the shrimp and pulse until the shrimp are a coarse hamburger grind. Add the ground pork, soy sauce, fish sauce, brown sugar and pepper and mix all thoroughly. Transfer to a bowl, then cover with plastic wrap and refrigerate for 30 minutes.Preheat 1 inch frying oil to 350 to 360 degrees F in a heavy-bottomed pot.Carefully peel one wrapper off the stack. Orient the wrapper square to the edge of the counter, not diagonal. Scoop about a heaping tablespoon (approximately 1 ounce) of the filling and spread it about an inch from the edge closest to you and about 1/2 inch from each side. Brush all of the edges with the egg wash. Fold the edges in on the sides and begin rolling the bottom of the wrapper to the top, making a tight rope. Make sure when you finish rolling that the egg wash has sealed the roll. Place the lumpia seam-side down on a plate while you make the remaining lumpia. (This amount of filling should make approximately 30 rolls. (These could be made smaller for appetizers.)Fry in batches until golden brown and cooked through, about 3 minutes. Remove to drain on a rack or paper towels. Serve hot with sweet chile sauce mixed with vinegar to taste.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp▶ WEBSITE: https://www.foodnetwork.com▶ FULL EPISODES: https://watch.foodnetwork.com▶ FACEBOOK: https://www.facebook.com/FoodNetwork▶ INSTAGRAM: https://www.instagram.com/FoodNetwork▶ TWITTER: https://twitter.com/FoodNetwork#JetTila #GuysRanchKitchen #FoodNetwork #LumpiaJet Tila's Lumpia | Guy's Ranch Kitchen | Food Networkhttps://www.youtube.com/watch?v=PKyIxIQCm7o
