Vegetarian Lumpia From The Philippines Recipes

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VEGETARIAN LUMPIA FROM THE PHILIPPINES



Vegetarian Lumpia from the Philippines image

Lumpia are the Philippine version of spring rolls. They are tasty finger food, and these are vegetarian too.

Provided by Geri by the Sea

Categories     Vegetable

Time 1h25m

Yield 5 serving(s)

Number Of Ingredients 7

1 package lumpia skins, from an asian specialty store
10 carrots, chopped small
4 leeks, well cleaned,and chopped small
6 shallots or 2 onions, chopped small
sesame oil, dark (or regular oil, but sesame is better)
salt (try 1 tsp)
Chinese duck sauce or plum sauce (for dipping)

Steps:

  • Saute chopped carrots, leeks, shallots and salt in sesame oil til the carrots are tender and soft.
  • Use the lumpia skins at either full size or 1/4 size (by cutting larger skins into four squares).
  • Moisten a lumpia skin in water and roll the vegetable mixture into the skin.
  • Repeat with the remaining skins.
  • Bake at 375 on a lightly oiled baking sheet for approx 20-25 minutes or until lightly browned- keep an eye on them, as ovens vary.
  • Serve hot with plum or duck sauce.
  • Enjoy!

TRADITIONAL FILIPINO LUMPIA



Traditional Filipino Lumpia image

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

1 tablespoon vegetable oil
1 pound ground pork
2 cloves garlic, crushed
½ cup chopped onion
½ cup minced carrots
½ cup chopped green onions
½ cup thinly sliced green cabbage
1 teaspoon ground black pepper
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon soy sauce
30 lumpia wrappers
2 cups vegetable oil for frying

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

FILIPINO LUMPIA



Filipino Lumpia image

My stepmother is Filipino. I would watch her make these on special occasions. She never measured what she did, but I think I've got the knack of it. This is one of the best Filipino foods next to pancit - and unfortunately, I don't know how to make that!! You can find lumpia wrappers in Asian food stores wherever they keep their frozen food, and also (if you're lucky) in very large supermarkets.

Provided by Jen

Categories     World Cuisine Recipes     Asian     Filipino

Time 1h10m

Yield 6

Number Of Ingredients 7

1 (12 ounce) package lumpia wrappers
1 pound ground beef
½ pound ground pork
⅓ cup finely chopped onion
⅓ cup finely chopped green bell pepper
⅓ cup finely chopped carrot
1 quart oil for frying

Steps:

  • Make sure the lumpia wrappers are completely thawed. Lay several out on a clean dry surface and cover with a damp towel. The wrappers are very thin and the edges will dry out quickly.
  • In a medium bowl, blend together the ground beef and pork, onion, green pepper and carrot. Place about 2 tablespoons of the meat mixture along the center of the wrapper. The filling should be no bigger around than your thumb or the wrapper will burn before the meat is cooked. Fold one edge of the wrapper over to the other. Fold the outer edges in slightly, then continue to roll into a cylinder. Wet your finger, and moisten the edge to seal. Repeat with the remaining wrappers and filling, keeping finished lumpias covered to prevent drying. This is a good time to recruit a friend or loved one to make the job less repetitive!!
  • Heat oil in a 9 inch skillet at medium to medium high heat until oil is 365 to 375 degrees F (170 to 175 degrees C) Fry 3-4 lumpia at a time. It should only take about 2-3 minutes for each side. The lumpia will be nicely browned when done. Drain on paper towels.
  • You can cut each lumpia into thirds for parties, if you like. In the Philippines, lumpia was eaten with banana ketchup, but I've never seen it sold in America.

Nutrition Facts : Calories 550.1 calories, Carbohydrate 42.6 g, Cholesterol 75 mg, Fat 30.6 g, Fiber 1.2 g, Protein 24.9 g, SaturatedFat 8 g, Sodium 60.4 mg, Sugar 1.3 g

VEGETARIAN LUMPIANG SHANGHAI (SIMILAR TO AN EGG ROLL)



Vegetarian Lumpiang Shanghai (Similar to an Egg Roll) image

The recipe for the fresh lumpia wrapper I got from a Filipino friend of mine and the recipe for the filling I got from a Filipino vegetarian cookbook called "Cooking Smart" by Blecenda Miranda-Varona and David Arsulo Varona. I used the Recipe #295447 by Chef #803511 to go with it.

Provided by Enjolinfam

Categories     Vegetable

Time 45m

Yield 6 serving(s)

Number Of Ingredients 16

1/2 cup all-purpose flour
1/2 cup cornstarch
2 eggs
1 1/4 cups water
1/8 teaspoon salt
2 -3 tablespoons canola oil
1 lb veggie crumbles (Any ground vegemeat will work. You can also use gluten, TVP, or your favorite)
1 onion, finely chopped
1 head garlic, chopped
1 tablespoon canola oil
1/2 carrot, finely chopped
1 bell pepper, finely chopped
1 teaspoon cream of mushroom soup, powder
1/4 cup cilantro (The recipe actually calls for 1/2 cup kinchay which looks exactly like cilantro, you really can't te)
salt, to taste
canola oil, for frying

Steps:

  • Lumpia Wrapper:.
  • In a bowl, whisk together eggs, water, cornstarch, flour, and salt until smooth. Strain batter.
  • Place a non-stick 8-inch omlet pan over medium heat until hot and brush with a little oil. Pour 1/4 cup batter into the pan so the batter covers the entire surface.
  • Cook until the edge of the wrapper is lightly browned and the surface looks dry; about 45 seconds. Loosen edge with spatula, turn wrapper, and cook 10 seconds longer. Turn wrapper out of the pan and onto a plate.
  • Repeat to use all of the batter.
  • Filling:.
  • Saute garlic and onion in 1 Tbsp oil for about a minutes.
  • Add all ingredients except the lumpia wrappers and the oil for frying. Cook for about 2 more minutes.
  • Spoon some of the filling mixture onto a wrapper and roll folding over and tucking the side in like you would a spring roll or egg roll.
  • Heat oil for frying in a pan and fry the lumpia and filling until golden brown.
  • Serve immediately with sweet and sour sauce or fresh calamansi (small round fruit in the Philippines that tastes like limes but with a slightly sweeter taste).

Nutrition Facts : Calories 329.9, Fat 13.4, SaturatedFat 1.6, Cholesterol 70.5, Sodium 502.3, Carbohydrate 34.6, Fiber 4.8, Sugar 2.9, Protein 17.8

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