LUMPIA SAUCE FOR FRESH FILIPINO LUMPIA
This sauce gives fresh Filipino lumpia a sweet, garlicky, and peanutty taste.
Provided by lola
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 20m
Yield 16
Number Of Ingredients 7
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.
Nutrition Facts : Calories 30.9 calories, Carbohydrate 3.1 g, Fat 1.9 g, Fiber 0.2 g, Protein 0.7 g, SaturatedFat 0.3 g, Sodium 67.2 mg, Sugar 1.9 g
FILIPINO LUMPIA RECIPE WITH LUMPIA SAUCE
Lumpia is a Filipino style egg roll filled with pork, beef and veggies. Then fried golden brown. They are always a crowd pleaser and a great appetizer.
Provided by Deseree
Categories Easy Appetizer Recipes
Time 1h20m
Number Of Ingredients 16
Steps:
- In a wok or large pan, add ground beef, ground pork, 2 tablespoons soy sauce, 1 teaspoon sesame oil, 1 teaspoon hot oil, 1/2 teaspoon of ginger and half of the garlic.
- Cook until meat has browned. Drain off excess fat.
- Return meat to wok. Add in carrots, celery, onions and bean sprouts. Cook until the veggies start to soften. Add in remaining soy sauce, sesame oil, hot oil, ginger and salt. Mix well and cook until beans sprouts have softened. Adjust seasoning with more salt as needed.
- Place 1 -2 tablespoons of filling about an inch from the point closest to you. Working away from you, fold the wrapper over the filling. Next fold in both sides. Dip a pastry brush into the egg and brush the edges. Continue rolling to seal completely. Repeat with remaining filling and wrappers.
- To fry: Heat 1 inch of oil in a large heavy bottomed skillet. Once hot, fry lumpia in batches until golden brown, about 3 minutes per batch.
- To freeze: Place rolled lumpia in a single layer on a baking sheet and place in the freezer. Once frozen store in resealable bags. To cook after freezing thaw completely and fry until golden.
- To make sauce, combine soy sauce, vinegar and granulated garlic.
- Serve with sauce.
Nutrition Facts : Calories 206 kcal, Carbohydrate 29 g, Protein 10.5 g, Fat 6.1 g, SaturatedFat 0.9 g, Cholesterol 15 mg, Sodium 383 mg, Fiber 1.2 g, Sugar 1.3 g, ServingSize 1 serving
FILIPINO LUMPIA SAUCE
This is a very easy recipe, and not too sweet. Add a tablespoon of vinegar for a sweet and sour sauce. From Extending the Table.
Provided by CraftScout
Categories Sauces
Time 5m
Yield 1 cup
Number Of Ingredients 6
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.
Nutrition Facts : Calories 142, Fat 0.3, SaturatedFat 0.2, Cholesterol 0.4, Sodium 1697.3, Carbohydrate 33.9, Fiber 0.1, Sugar 25.9, Protein 1.5
TRADITIONAL FILIPINO LUMPIA
This is a traditional Filipino dish. It is the Filipino version of the egg rolls. It can be served as a side dish or as an appetizer.
Provided by LILQTPINAY23
Categories Appetizers and Snacks Wraps and Rolls
Time 1h10m
Yield 15
Number Of Ingredients 13
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.
Nutrition Facts : Calories 167.7 calories, Carbohydrate 11 g, Cholesterol 23.2 mg, Fat 10.5 g, Fiber 0.7 g, Protein 7 g, SaturatedFat 2.9 g, Sodium 287.8 mg, Sugar 0.7 g
LUMPIA WITH OYSTER SAUCE
Make and share this Lumpia With Oyster Sauce recipe from Food.com.
Provided by Andtototoo
Categories Filipino
Time 1h
Yield 30 lumpia, 6 serving(s)
Number Of Ingredients 11
Steps:
- Grate the water chestnuts, celery rib and the carrot and place in a mixing bowl along with the sliced green onion.
- Set aside.
- In a large frying pan, over medium heat, put the oil.
- When the oil is hot, quickly stir in the garlic, and then add the ground beef.
- Stir-fry until the beef has browned.
- Add the vegetables from the mixing bowl and keep cooking, stirring frequently, 1-2 more minutes.
- Add the oyster sauce, salt and ground black pepper.
- Blend well and adjust seasonings if needed.
- Turn off heat and let cool.
- Put 1 Table. of filling in each lumpia/spring roll wrapper and roll tightly.
- Moisten ends with water to seal.
- Place finished lumpia seam side down on a large baking sheet, and cover with plastic wrap until all of the lumpia are made up.
- Deep fry 2-3 at a time in hot oil.
- When well browned, drain the lumpia on paper towels.
- Serve with lumpia sauce, catsup or soy sauce.
- Lumpia can quickly get soggy, so eat them as soon as they are fried.
- You can also freeze rolled up lumpia and fry them later.
- To use frozen lumpia, take out just the number needed, and deep fry in hot oil in batches.
- Allow more time for frying if the lumpia are frozen.
Nutrition Facts : Calories 251, Fat 16, SaturatedFat 5.1, Cholesterol 51.4, Sodium 620.5, Carbohydrate 11.7, Fiber 1.8, Sugar 2.6, Protein 15
LUMPIA (LUMPIANG SHANGHAI) RECIPE BY TASTY
Lumpia are a traditional Filipino snack or appetizer (or even a main course) that have different variations. This version of traditional fried lumpia, called Lumpiang Shanghai, is made with a filling of ground pork mixed with onions, carrots, and water chestnuts that is stuffed into lumpia wrappers and fried until crispy golden brown. Don't forget your favorite sauce for dipping!
Provided by Betsy Carter
Categories Snacks
Time 1h30m
Yield 50 Lumpias
Number Of Ingredients 16
Steps:
- Add the carrots, onion, and water chestnuts to the bowl of a food processor. Pulse until the vegetables are finely chopped, but not ground into a paste.
- Transfer the vegetables to a large bowl with the ground pork, green onions, garlic, soy sauce, Knorr seasoning, sugar, black pepper, and egg. Stir with a fork until well combined; do not overmix. Cover the bowl with plastic wrap and refrigerate for 1 hour.
- Gently separate the lumpia wrappers from one another and cover with a damp towel to prevent them from drying out.
- Add the flour and water to a small bowl and whisk to combine, making sure there are no lumps.
- Assemble the lumpia: Scoop 5 tablespoons (52 grams) of the filling onto the center of a lumpia wrapper and shape into a horizontal line, all the way across the wrapper. Fold the bottom of the wrapper over the filling and start to roll tightly. Brush the flour paste on the top edge of the wrapper, then continue rolling to seal. Transfer to a baking sheet and repeat with the remaining wrappers and filling.
- Cut each lumpia crosswise into 4 equal pieces.
- If desired, arrange the lumpia in a single layer on a baking sheet, making sure they are not touching each other. Freeze until solid, 2-3 hours, then transfer to an airtight container. The lumpia will keep in the freezer for 3-4 weeks.
- When ready to fry, pour 1 inch of canola oil into a large pot and heat over medium heat until the temperature reaches 375°F (190°C). Line a rimmed baking sheet with paper towels and set a wire rack on top.
- Working in batches to avoid overcrowding the pot, add the lumpia to the hot oil and fry for 5-7 minutes, until golden brown. Transfer to the wire rack to drain and repeat with the remaining lumpia, allowing the oil to return to temperature between batches.
- Serve the lumpia with your favorite sauce for dipping.
- Enjoy!
Nutrition Facts : Calories 37 calories, Carbohydrate 0 grams, Fat 2 grams, Fiber 0 grams, Protein 2 grams, Sugar 0 grams
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