Malunggay (Moringa Oelifera) Lumpiang Shanghai

Malunggay leaves was once considered a "poor man's vegetables" but now it is known as a "miracle tree" or "nature's medicine cabinet" by scientists and health care workers from around the world because it is loaded with vitamins and minerals that can be an effective remedy against many kinds of ailments.



All parts of the malunggay tree are usable for nutritional and medicinal purposes - from the roots, trunk, and branches to the leaves, flowers, and seeds. The small, oval, dark-green leaves are famous vegetable ingredient in soup, fish and chicken dishes. The leaves can actually be eaten raw, but best added in meals due to its high concentration of nutrients.

 

• 1 cup finely chopped malunggay 
• 1 pound ground tuna (canned)
• 1 medium onion, finely chopped
• 1 carrot, grated
• 2 1/2 teaspoons black pepper
• 1 1/2 tablespoons garlic powder
• 2 tablespoons salt
• 1 (16 ounce) package spring roll wrappers
• 1 1/2 quarts oil for frying

 Preparation time (25 minutes)

·          Remove the malunggay leaves from its stem, soak in water for 5 minutes.  Drain and  squeeze the malunggay leaves until there is no water. Finely chop the malunggay and boiled in water for 5 mins and drain. In a Large bowl, combine chopped malunggay, tuna, onion, and carrot. Make sure to completely mix everything. I suggest getting down and dirty and use your hands. Knead the meat in the bowl if you must and drain it cause water can make your wrapper soft.

·         Gradually blend in the black pepper, garlic powder, and salt until all ingredients are evenly distributed.

·         Lay out a few wrappers at a time on a flat surface, and place about 2 tablespoons of the filling in a line down the center of the wrapper. Make sure the filling is no thicker than your thumb, or the wrapper will cook faster than the meat.

·         Take the bottom and top edges of the wrapper and fold them towards the center. Take the left and right sides, and fold them towards the center. Moisten the last edge of the wrapper to seal. Now repeat using the rest of the wrappers. You can fry it at once or refrigirate it for the next day.

·         Heat the oil in a deep-fryer or heavy skillet to 375 degrees F (190 degrees C). Fry 3 or 4 lumpia at a time. Fry for about 3 or 4 minutes, turning once. Lumpia are cooked through when they float, and the wrapper is golden brown.

·         Cut in half, or serve as is with dipping sauce like sweet and sour or ketchup.

Nothing but the best for our family! Stay healthy eat malunggy.





Malunggay Lumpiang Shanghai