{"id":58041,"date":"2023-10-20T12:54:17","date_gmt":"2023-10-20T16:54:17","guid":{"rendered":"http:\/\/www.mango.org\/recipes\/lumpia-de-mango-fresco\/"},"modified":"2023-10-20T12:56:33","modified_gmt":"2023-10-20T16:56:33","slug":"lumpia-de-mango-fresco","status":"publish","type":"recipes","link":"https:\/\/www.mango.org\/es\/recipes\/lumpia-de-mango-fresco\/","title":{"rendered":"Lumpia de mango fresco"},"content":{"rendered":"

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Lumpia de mango fresco<\/h2>\n

\t\t<\/p>\n

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\n\t\t\t<\/div>\n
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    \n
  • 2 cucharada Ajo – Picado<\/li>\n
  • 1 cucharada Ginger Pickles<\/li>\n
  • 1 each Red Bell Pepper<\/li>\n
  • 1\/2 cup Carrot – shredded<\/li>\n
  • 1 cup Portobello Mushroom – 1" pieces<\/li>\n
  • 1 cup Fresh Mango – 1\/4" dice<\/li>\n
  • 1 cucharada Cooking Oil<\/li>\n
  • 1 lb Ground Pork<\/li>\n
  • 1 cucharadita Salt<\/li>\n
  • 1\/2 cucharadita Pepper<\/li>\n
  • 3 cucharada Soy Sauce<\/li>\n
  • 1 pkg Egg Roll Wraps – store bought<\/li>\n
  • 3 cucharada Water<\/li>\n
  • 1 cup Cooking Oil – for frying<\/li>\n<\/ul>\n

    Mango Chili Crisp Dipping Sauce<\/h4>\n
      \n
    • 4 onz Fresh Mango Puree<\/li>\n
    • 4 cucharada Chili Crisp<\/li>\n
    • 1 cucharada Soy Sauce<\/li>\n
    • 1 cucharadita Sesame Oil<\/li>\n
    • 2 cucharadita Ginger Paste<\/li>\n
    • 1 cucharadita Garlic – minced<\/li>\n<\/ul><\/div>\n
      \n
        \n
      1. \n

        Place garlic, ginger, red bell pepper, carrot, mushrooms, and mango in food processor. Pulse until all ingredients are minced.\u00a0<\/p>\n<\/li>\n

      2. \n

        Heat cooking oil in pan, add ground pork. Cook for 2 minutes. Add salt & pepper to pork. Add in soy sauce<\/p>\n<\/li>\n

      3. \n

        Pour blended mixture to pork. Cook for 10 minutes, letting all ingredients combine while reducing liquid<\/p>\n<\/li>\n

      4. \n

        Let cool for 30 minutes.\u00a0<\/p>\n<\/li>\n

      5. \n

        While mixture is cooling, prepare dipping sauce by placing all ingredients into a bowl. Using a whisk stir together. Let sit for at least 10 minutes before serving<\/p>\n<\/li>\n

      6. \n

        Open egg roll wrappers, cover with a wet paper towel to prevent drying out<\/p>\n<\/li>\n

      7. \n

        Place one square wrap on your surface. Using two fingers wet all 4 sides of the wrap.\u00a0<\/p>\n<\/li>\n

      8. \n

        Add \u00bc cup of pork mixture to egg roll wrap \u00bd inch from edge. Spread mixture evenly, almost to the edge. Roll lumpia tight so it doesn\u2019t open during frying<\/p>\n<\/li>\n

      9. \n

        At this point you can freeze your rolled lumpia if you wish. Place them in a freezer bag and then into your freezer.\u00a0<\/p>\n<\/li>\n

      10. \n

        To cook lumpia, fill a large frying pan with about \u00bd inch on cooking oil. Heat oil over medium-high heat. Gently place lumpia into the hot oil and fry until golden brown on all sides. 3-5 minutes. If frying frozen lumpia it will take 1-2 minutes longer\u00a0<\/p>\n<\/li>\n

      11. \n

        Place the fried lumpia on a paper towel to remove excess oil\u00a0<\/p>\n<\/li>\n

      12. \n

        Serve immediately with Mango Chili Crisp Dipping Sauce\u00a0<\/p>\n<\/li>\n<\/ol><\/div>\n

        \n\t\t\t<\/div>\n
        \n
        Spanish<\/div>\n<\/p><\/div>\n<\/div>\n

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