Fresh Lumpia Recipes

FRESH LUMPIA (VEGETABLE ROLL)

Steps:

• 1)FRESH LUMPIA: Heat oil and pre-cook the sliced potatoes, set aside. Saute garlic and onions until limp. Add pork and saute until cooked. Add shrimps and season with salt and pepper or fish sauce. Add 1/4 cup chicken broth and the rest of the vegetables except the cooked potatoes. Saute until the vegetables are done but not over-cooked. Drain and let cool down.
• 2)Wrapper: Whisk the eggs, sugar and water. Add the cornstarch and whisk until well blended. Heat the non-stick pan and brush with a small amount of oil. Depending on the size of the crepe you want to make, pour the right amount on the heated pan. Tip the pan to spread the batter thinly. When the edges begin to separate from the pan, the crepe is done. Repeat until all the batter is used.
• 3)Sauce: Mix all ingredients except the diluted cornstarch. Cook until it boils, lower heat. Add the cornstarch mixture and mix. Cook until thickened. Add peanuts and garlic in the sauce or if you prefer, sprinkle these on top of the wrapped lumpia and sauce when ready to serve.

LUMPIA SAUCE FOR FRESH FILIPINO LUMPIA

Steps:

• Heat olive oil in a saucepan over medium heat. Add garlic; cook and stir until fragrant, about 2 minutes.
• Mix water, peanut butter, brown sugar, corn flour, and soy sauce together in a small saucepan until well blended and without any lumps. Bring to a boil; stir until mixture is thick, 6 to 10 minutes. Add the cooked garlic and mix well.

FRESH VEGETABLE LUMPIA

Steps:

• Lumpia Sauce: Cook ahead before making the lumpia and set aside.
• Mix all ingredients except cornstarch.
• Boil.
• Dispense cornstarch in water and add to the boiling mixture.
• Reduce heat and stir to prevent lumps.
• Serve with Fresh Lumpia.
• Freshly crushed garlic may be served mix with the sauce.
• Fresh Lumpia: Soak annatto seed in vegetable oil.
• Saute garlic in oil until brown.
• Add onions, pork and shrimps.
• Pour water or soup stock and cover.
• Cook over moderate heat until pork is tender.
• Add potatoes and other vegetables and cook for 5 minutes.
• Strain annatto seed from the oil and add the oil to the vegetable mixture.
• Season with fish sauce.
• Cook until all vegetables are crisp and tender (dont overcook vegetables).
• Cool and drain in a colander.
• When cool, place 1 lettuce leaf on top of each lumpia wrapper.
• Add the vegetable mixture and wrap with lettuce showing at the end.
• Serve with Lumpia sauce.

FRESH LUMPIA

Steps:

• Saute garlic and onion in oil.
• Add pork, saute until all the pork fat renders out.
• Add water, cover and simmer 10 - 15 minutes.
• Season with salt, patis, and pepper.
• Add cabbage, stir, and cook an additional 5 - 10 minutes.
• Let cool to room temperature.
• Egg Wrappers:.
• Separate yolks from whites.
• Beat egg whites until frothy.
• Add yolks and beat enough until is is all blended (don't over mix).
• Add cornstarch mixture to the eggs and mix well.
• Let stand 5 - 10 minutes for bubbles to settle.
• Brush hot skillet with oil (low-medium heat).
• Give the egg mixture a quick stir.
• Pour roughly 2 tbs of the mixture onto the pan and rotate the pan around to spread out the mixture until its about 7 - 8 inches in diameter.
• Cook for about 1 - 2 minutes and then flip and cook the other side for about 1 minute. (Makes 20 wrappers).
• Sauce:.
• Combine sugar, salt (if desired), soy sauce and water in a saucepan.
• Bring to a boil.
• Add cornstarch solution and stir until sauce has thickened.
• Prepare lumpia:.
• Place once lettuce leaf in the center of a egg wrapper.
• Put roughly about 2 tbs of pork filling onto the lettuce leaf.
• Starting at the bottom of the wrapper, slightly fold up the bottom of the wrapper slightly over the filling.
• Then take the left side of the wrapper and fold over the filling and continue to roll to the other end to make a nice "roll.".
• Cover finished rolls with wax paper until all lumpia are rolled.
• Prior to serving, microwave for a few seconds to warm and serve with the brown sauce.

FRESH LUMPIA

Steps:

• Wrappers: Mix eggs, water, cornstarch, flour, and salt together until smooth.
• Put the batter through a strainer.
• Heat a nonstick 8-inch omelet pan.
• Over medium heat, brush pan with 1/4 teaspoon oil.
• Pour 1/4 cup batter into pan; move pan to let the batter flow over the entire surface.
• Cook until lightly browned on the edges and surface looks dry, about 45 seconds.
• Loosen with a spatula, and cook the other side 10 seconds longer.
• Place cooked wrapper onto a plate.
• Repeat until all the batter is used.
• Add 1 tablespoon oil to a wok over high heat, swirling to coat sides.
• Stir-fry the onion and garlic for 30 seconds.
• Add chicken and shrimp; stir-fry for 2 minutes.
• Remove contents from pan.
• Heat 1 tablespoon oil in the same pan.
• Stir-fry the jicama and carrot for 1 minute.
• Add green onions; cook about 2 minutes more, so that the vegetables are still crisp but tender.
• Return chicken mixture to pan; add oyster sauce, fish sauce, and pepper; cook for 1 minute.
• Cool.
• Use half of a piece of lettuce for each lumpia.
• Place lettuce on wrapper and spoon about 1/3 cup filling on top.
• Fold bottom third of wrapper over filling, then fold in sides.
• Serve with a mixture of hoisin sauce and soy sauce.