FRESH LUMPIA (VEGETABLE ROLL)
Fresh Lumpia, one of the best recipes Filipinos, very good taste and so delicious.
Provided by kusineraUSA
Categories main dish
Time 2h15m
Yield 4
Number Of Ingredients 25
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.
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
HOMEMADE LUMPIA RECIPE BY TASTY
Here's what you need: vegetable oil, medium yellow onion, garlic, medium carrot, fresh ginger, ground pork, water chestnuts, salt, pepper, soy sauce, green onion, fresh cilantro, canola oil, lumpia wrappers, egg, sweet chili sauce
Provided by Katie Aubin
Categories Sides
Yield 10 servings
Number Of Ingredients 16
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!
Nutrition Facts : Calories 655 calories, Carbohydrate 56 grams, Fat 38 grams, Fiber 3 grams, Protein 20 grams, Sugar 2 grams
FRESH VEGETABLE LUMPIA
This is an adopted recipe that I've not yet had the chance to try, although it looks wonderful. I wasn't even sure what annatto seeds were, so I looked it up and here's what I found, from http://www.cuisinenet.com/glossary/achiote.html: "The small hard achiote seed, which is also called the annatto seed, is sold both whole and ground. It is prized in Indian and Hispanic cuisine for its slightly bitter, earthy flavor and russet color. In the United States, annatto extract is used to color butter, margarine, and cheese." I would say that if you can't find it, to try it without the annatto seed. That's probably what I'll do when I eventually make these. Any reviews by those who make this recipe before I do (or after, of course) would be appreciated. Thanks!
Provided by spatchcock
Categories Filipino
Time 1h
Yield 20 serving(s)
Number Of Ingredients 22
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 VEGETABLE LUMPIA
Make and share this Fresh Vegetable Lumpia recipe from Food.com.
Provided by Frenzy
Categories Vegetable
Time 30m
Yield 6 c, 4-6 serving(s)
Number Of Ingredients 15
Steps:
- - In a wok, heat oil and fry the garlic, onion, and parsley
- - Add the jicama, carrots, snow peas and green beans then simmer for 3 minutes or until cooked and tender
- - Add the cabbage then simmer for 2 minutes.
- - Add the peanut butter and the salt
- - Add the food coloring (according to desired dullness of color).
- - Add the tofu and the chickpeas then simmer for 1 minute.
Nutrition Facts : Calories 194.6, Fat 8.6, SaturatedFat 1.2, Sodium 714.5, Carbohydrate 23.6, Fiber 7.9, Sugar 6.5, Protein 8.8
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