Ube Wrapped Fresh Vegetable Lumpia Recipes

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.

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.

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.