Fresh Lumpia Recipes

HOMEMADE LUMPIA RECIPE BY TASTY

Steps:

• Make the filling: Heat the oil in a medium pan over medium-high heat.
• Add the onion, garlic, ginger, and carrot. Cook for 4 minutes, or until the onion is slightly translucent.
• Add the ground pork and cook for about 6 minutes, or until cooked through.
• Add the water chestnuts, salt, pepper, and soy sauce. Stir for 2 minutes, then mix in the green onion and cilantro. Remove the pan from the heat and let cool.
• Heat about an inch (2 cm) of canola oil in a deep, medium frying pan until it reaches 300°F (150°C).
• Lay out one lumpia wrapper in a diamond shape and spoon 2 tablespoons of filling at the bottom of the wrapper, leaving about an inch and a half (3 cm) of space from the bottom point.
• Fold the bottom point over the filling, then fold in the edges to create an envelope shape. Roll the wrapper toward the top point. Brush the top point with egg wash and finish the roll to seal the end.
• Carefully place four to five lumpia at a time in the hot oil. Frying on each side for 1-2 minutes, or until golden brown. Note: If the lumpia are cooking too fast or burning, reduce the heat.
• Remove the lumpia from the oil and drain on a wire rack or paper towels.
• Sprinkle with a garnish of cilantro and serve with sweet chili dipping sauce. Optional: Cut lumpia in half.
• Enjoy!

FRESH LUMPIA WRAPPERS

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.

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 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.

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 WITH UBOD

Steps:

• Pound shrimp heads in a mortar until about 1/2 cup juice is released. Drain juice and reserve.
• Heat olive oil in a skillet over medium heat. Add garlic; cook and stir until slightly brown, 1 to 2 minutes. Add onion; cook until translucent, about 5 minutes. Stir in ham and chorizo; cook until juices release, about 2 minutes. Add pork; cook and stir until no longer pink, about 7 minutes. Season with salt and pepper.
• Place shrimp into the skillet; cook until opaque, about 3 minutes. Add the reserved shrimp juice and mix thoroughly. Add soy sauce and sugar; cook and stir until combined, about 2 minutes more. Add cabbage, potato, chickpeas, celery, carrot, and ubod. Cook until vegetables are tender, about 3 minutes. Let filling cool until safe to handle, at least 10 minutes.
• Lay a lettuce leaf on a lumpia wrapper. Place about 2 tablespoons of the filling over the center of the lettuce. Fold 1 end of the wrapper over the filling to secure the lower end; roll wrapper over to cover. Repeat with remaining lettuce, wrappers, and filling.