Makes 40 pieces
Preparation and cooking time: 1 hour
6 pieces ripe tomatoes
1 piece medium red onion
2 tablespoons patis
1 piece siling labuyo
1 piece calamansi, juiced
1 tablespoon wansoy leaves
4 small pieces leftover fried galunggong, shredded and bones removed
1/2 cup grated cheddar cheese
1 piece silly pang sigang, roughly chopped
2 teaspoons curry powder
1 teaspoon coriander powder
1 teaspoon garlic powder
½ piece red bell pepper, cubed
14 pieces square lumpia wrappers around 6 x 6 inches, cut each lengthwise into 3 to make a total of 40 wrappers
2 pieces egg, beaten with water to make egg wash
Cooking oil for frying
1. Place all ingredients in a food processor or blender and blend until smooth. Set aside.
1. 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.
2. Transfer the mixture into a bowl and mix in the cubed red bell peppers.
3. 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.
4. Heat enough cooking oil to submerge the samosas in a medium sized sauce pot. Fry until golden.
5.Remove from the pot and place on a serving plate lined with paper towels. Serve with the Pinoy Salsa.