Republic of the Philippines

UNIVERSITY OF EASTERN PHILIPPINES

University Town, Northern Samar
COLLEGE OF EDUCATION

NARRATIVE REPORT
IN
TLE-1

Subject: TLE 1- Edukasyong Pantahanan at Pangkabuhayan

Teacher: Gina G. Irader, MSHE
Members: Bayrante, Ivan
Galo, Jasmine
Pajuelas, Alexzandra
Surio, Alieza Rose
Talua, Tricia Ann
Tejero, Airres Jewelle
Course and Year: BEED 2A
Semester/School Year: 2022-2023 (2ND semester)
Class schedule: TTH (1:00-2:30
Lumpia or Lumpiang Shanghai is a Filipino egg roll dish. The filling or meat mixture is
mainly composed of ground pork, minced carrots, and minced onion. Spices and
seasonings are added into the mixture. It is then wrapped and rolled individually in thin
flour sheets known as lumpia wrappers.
Each piece of lumpia is deep fried until golden brown. This makes it crunchy and more
enjoyable to eat. It is served with either sweet and sour sauce, or with banana ketchup.

Ingredients:
*1/4 kl. Of Ground pork
*1 pc. Of Potato
*2 pcs. Of carrots
*2 pcs. Of sayote
*1 pc. Of onion
*1 whole clove of garlic
*2 sachet of seasoning mix powder
*1 table spoon of pepper
*1 taple spoon of salt
*1/2 kl. Of cooking oil

Utensils used:
Frying Pan
Casserole
Knife
Chopping board
Frying spoon
Butane gas and stove

Procedure:
1.Combine all filling ingredients in a bowl. Mix well.
2. Scoop around 1 to 1 ½ tablespoons of filling and place over a piece of lumpia
wrapper. Spread the filling and then fold both sides of the wrapper. Fold the bottom.
Brush beaten egg mixture on the top end of the wrapper. Roll-up until completely
wrapped. Perform the same step until all mixture are consumed.
3. Heat oil in a cooking pot. Deep fry lumpia in medium heat until it floats.
4. Remove from the pot. Let excess oil drip. Serve. Share and enjoy