AuthorBiteSized
Place all ingredients in a food processor or blender and blend until smooth. Set aside.
In a food processor or blender, add the shredded galunggong, cheddar cheese, sili pang sigang, curry powder, coriander powder, and garlic powder. Blend until it forms into lumps. Mix in the cubed red bell peppers.
Place about a 1 1/2 teaspoon to 2 teaspoons of the mixture into one end of the lumpia wrapper.
With the short width as your guide, fold one end with the filling into the wrapper, making a triangle. Continue to fold in this manner until a piece of wrapper can be cut into a V shape, the pointy end tucked into an opening in the wrapper. Do this for the rest of the wrappers
Heat enough cooking oil to submerge the samosas in a medium sized sauce pot. Fry until golden.
Remove from the pot and place on a serving plate lined with paper towels. Serve with the Pinoy Salsa.
Ingredients
Directions
Place all ingredients in a food processor or blender and blend until smooth. Set aside.
In a food processor or blender, add the shredded galunggong, cheddar cheese, sili pang sigang, curry powder, coriander powder, and garlic powder. Blend until it forms into lumps. Mix in the cubed red bell peppers.
Place about a 1 1/2 teaspoon to 2 teaspoons of the mixture into one end of the lumpia wrapper.
With the short width as your guide, fold one end with the filling into the wrapper, making a triangle. Continue to fold in this manner until a piece of wrapper can be cut into a V shape, the pointy end tucked into an opening in the wrapper. Do this for the rest of the wrappers
Heat enough cooking oil to submerge the samosas in a medium sized sauce pot. Fry until golden.
Remove from the pot and place on a serving plate lined with paper towels. Serve with the Pinoy Salsa.
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