Lumpia Sauce Recipes

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.

FILIPINO LUMPIA SAUCE

Steps:

• Mix together first 4 ingredients. Boil about 2 minutes.
• Dissolve cornstarch in 2 T. water and add to mixture.
• Cook over low heat, stirring continuously until thickened.

LUMPIA

Steps:

• Heat oil in skillet and saute garlic and onions until tender. Add pork and saute until browned. Add vegetables and cook until tender, yet crisp, about 5-10 minutes. Remove from heat. Season with soy sauce. When mixture is cool, add bean sprouts. Salt to taste.
• To assemble lumpia: Carefully separate wrappers. To prevent them from drying out, cover unused wrappers with moist paper towel. Lay one wrapper on clean surface. Place about 2-3 tablespoons of the filling near the edge closest to you. Roll edge towards the middle. Fold in both sides and continue rolling. Moisten opposite edge with water to seal. Repeat with other wrappers. Lumpia can be frozen until ready to use.
• Deep fry at 350 degrees until golden brown, about 3-5 minutes on each side. Drain on paper towels. Serve with Sweet and Sour or Vinegar and Garlic Dipping Sauce.
• In a small pan combine vinegar, soy sauce, ketchup, water, sugar and salt, and boil for 2 minutes. Thicken with cornstarch mixture.
• Mix together all ingredients.

SMILEJENNA'S LUMPIA SAUCE

Steps:

• Stir together the water, brown sugar, and cornstarch in a small saucepan. Bring to a simmer over medium-high heat, and stir until the sugar has dissolved and the sauce has thickened. Remove from the heat, and stir in the garlic and red pepper flakes.

LUMPIA SAUCE

Steps:

• In a bowl mix the following: 1 tbsp brown sugar 1 tbsp white sugar 1/3 cup soy sauce 1/2 cup vinegar 1/2 tbsp corn starch Minced garlic clove or two. Strain the garlic and discard (it is for infusing only) before the mixture thickens. Bring to boil, once boiling reduce heat immediately to medium-low stirring constantly until it thickens to desired consistency. Its important to add the corn starch while the mixture is cold otherwise I have found it will lump badly. If it comes out to thick add some water to thin out. Reducing heat immediately is important otherwise you will caramelize the sugar and it comes out thick as molasses.

TRADITIONAL FILIPINO LUMPIA

Steps:

• Place a wok or large skillet over high heat, and pour in 1 tablespoon vegetable oil. Cook pork, stirring frequently, until no pink is showing. Remove pork from pan and set aside. Drain grease from pan, leaving a thin coating. Cook garlic and onion in the same pan for 2 minutes. Stir in the cooked pork, carrots, green onions, and cabbage. Season with pepper, salt, garlic powder, and soy sauce. Remove from heat, and set aside until cool enough to handle.
• Place three heaping tablespoons of the filling diagonally near one corner of each wrapper, leaving a 1 1/2 inch space at both ends. Fold the side along the length of the filling over the filling, tuck in both ends, and roll neatly. Keep the roll tight as you assemble. Moisten the other side of the wrapper with water to seal the edge. Cover the rolls with plastic wrap to retain moisture.
• Heat a heavy skillet over medium heat, add oil to 1/2 inch depth, and heat for 5 minutes. Slide 3 or 4 lumpia into the oil. Fry the rolls for 1 to 2 minutes, until all sides are golden brown. Drain on paper towels. Serve immediately.