Fresh Lumpia Wrappers Recipes

FRESH LUMPIA WRAPPERS

Fresh Lumpia Wrappers image

These are very similar to crêpes-the staple of Brittany-but thinner and more delicate (and the filling is like nothing you'll find in the French tradition).

Provided by Mark Bittman

Categories Egg Quick & Easy Philippines Appetizer

Yield Makes 8 or more wrappers

Number Of Ingredients 3

Ingredients

1 cup flour
1 egg
Corn, grapeseed, or other neutral oil as needed

Steps:

1. Whisk together the flour, egg, and 1 cup water until very smooth.
2. Heat an 8- or 10-inch nonstick skillet over medium heat. When a drop of water skitters across the surface before evaporating, add a little oil-just a teaspoon or so. Ladle about 2 tablespoons of the batter into the skillet and swirl it around so that it forms a thin layer on the bottom of the pan. Pour the excess batter back in the bowl.
3. When the wrapper is just cooked through and the edges lift away from the pan, remove it carefully (you need not turn it over). Repeat with the remaining batter. If you like, keep the wrappers warm, covered, in a 200°F oven, for up to an hour before filling and serving.

FILIPINO LUMPIA WRAPPERS

Filipino Lumpia Wrappers image

Make and share this Filipino Lumpia Wrappers recipe from Food.com.

Provided by bmxmama

Categories Polynesian

Time 45m

Yield 12 serving(s)

Number Of Ingredients 3

Ingredients

1 cup flour
1 egg
1 cup water

Steps:

Mix until smooth.
Lightly grease heated pan.
Brush mix in heated pan.
Lift carefully when dough begins to come away from pan.
And set on cooling rack.
Wrappers should be thin enough to be cooked on one side.
You can also use a crepe pan to make this easier.

FRESH LUMPIA

Fresh Lumpia image

I am posting this recipe in answer to a request. I haven't made it, but am planning to do so sometime soon. The prep time includes making the wrappers. From Martin Yan.

Provided by mianbao

Categories Lunch/Snacks

Time 1h25m

Yield 10 Rolls

Number Of Ingredients 17

Ingredients

2 large eggs
1 1/4 cups water
1/2 cup cornstarch
1/2 cup flour
1/8 teaspoon salt
3 tablespoons cooking oil, about
1/2 cup onion, julienned
1 teaspoon minced garlic
1 skinless chicken breast half, thinly sliced
1/4 lb medium raw shrimp, shelled,deveined,and halved
1 1/2 cups jicama, julienned (You may substitute drained, canned water chestnut)
1/2 small carrot, finely julienned
2 green onions, finely julienned
2 teaspoons oyster sauce
1 teaspoon fish sauce
1/4 teaspoon black pepper
5 lettuce leaves

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.

Nutrition Facts : Calories 141.6, Fat 5.5, SaturatedFat 0.9, Cholesterol 66.4, Sodium 303.8, Carbohydrate 15, Fiber 1.6, Sugar 1.1, Protein 7.5

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