Best Fresh Lumpia Recipes

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 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.

FRESH LUMPIA

Steps:

• Heat olive oil in a skillet over medium heat. Add onion and garlic; saute until onion is softened and browned, 10 to 15 minutes. Transfer onion and garlic to a plate.
• Cook pork and shrimp in the same skillet until browned, 5 to 7 minutes. Add back the onion and garlic; season with salt and pepper. Add jicama, bean sprouts, chickpeas, green beans, celery, and carrot. Cook and stir until vegetables are tender, about 5 minutes. Place filling mixture in a large bowl. Add peanuts and mix well.
• Place a lettuce leaf on top of a lumpia wrapper. Place 1 tablespoon filling onto the lettuce. Roll up the wrapper, folding 1 end over the filling. Place on a serving platter. Repeat with remaining lettuce, lumpia, and filling.

FRESH FILIPINO SPRING ROLLS (LUMPIA SARIWA)

Steps:

• 1. Put the oil in a large skillet and turn the heat to medium. A minute later, add the garlic and shallots and cook, stirring occasionally, until fragrant, 15 to 30 seconds. Add the pork and cook, breaking up any lumps and stirring occasionally, until the meat loses its pinkness, about 3 minutes. Add the vegetables and cook, stirring occasionally, until softened, about 5 minutes. Add the salt, pepper, and wine and remove from the heat.
• 2. Lay a lumpia wrapper flat on a work surface and place a piece of the lettuce on top. Line 2 heaping tablespoons of stir-fry mixture on top of the lettuce. Fold in the sides and roll tightly, sealing the seam. If necessary, with a few drops of water spread with a brush or your fingertip. Serve with either or both of the sauces.

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.

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 LUMPIA

Steps:

• Saute garlic and onion in oil.
• Add pork, saute until all the pork fat renders out.
• Add water, cover and simmer 10 - 15 minutes.
• Season with salt, patis, and pepper.
• Add cabbage, stir, and cook an additional 5 - 10 minutes.
• Let cool to room temperature.
• Egg Wrappers:.
• Separate yolks from whites.
• Beat egg whites until frothy.
• Add yolks and beat enough until is is all blended (don't over mix).
• Add cornstarch mixture to the eggs and mix well.
• Let stand 5 - 10 minutes for bubbles to settle.
• Brush hot skillet with oil (low-medium heat).
• Give the egg mixture a quick stir.
• Pour roughly 2 tbs of the mixture onto the pan and rotate the pan around to spread out the mixture until its about 7 - 8 inches in diameter.
• Cook for about 1 - 2 minutes and then flip and cook the other side for about 1 minute. (Makes 20 wrappers).
• Sauce:.
• Combine sugar, salt (if desired), soy sauce and water in a saucepan.
• Bring to a boil.
• Add cornstarch solution and stir until sauce has thickened.
• Prepare lumpia:.
• Place once lettuce leaf in the center of a egg wrapper.
• Put roughly about 2 tbs of pork filling onto the lettuce leaf.
• Starting at the bottom of the wrapper, slightly fold up the bottom of the wrapper slightly over the filling.
• Then take the left side of the wrapper and fold over the filling and continue to roll to the other end to make a nice "roll.".
• Cover finished rolls with wax paper until all lumpia are rolled.
• Prior to serving, microwave for a few seconds to warm and serve with the brown sauce.