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
FILIPINO LUMPIA SAUCE
This is a very easy recipe, and not too sweet. Add a tablespoon of vinegar for a sweet and sour sauce. From Extending the Table.
Provided by CraftScout
Categories Sauces
Time 5m
Yield 1 cup
Number Of Ingredients 6
Steps:
- Mix together first 4 ingredients. Boil about 2 minutes.
- Dissolve cornstarch in 2 T. water and add to mixture.
- Cook over low heat, stirring continuously until thickened.
Nutrition Facts : Calories 142, Fat 0.3, SaturatedFat 0.2, Cholesterol 0.4, Sodium 1697.3, Carbohydrate 33.9, Fiber 0.1, Sugar 25.9, Protein 1.5
LUMPIA SAUCE FOR FRESH FILIPINO LUMPIA
This sauce gives fresh Filipino lumpia a sweet, garlicky, and peanutty taste.
Provided by lola
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 20m
Yield 16
Number Of Ingredients 7
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.
Nutrition Facts : Calories 30.9 calories, Carbohydrate 3.1 g, Fat 1.9 g, Fiber 0.2 g, Protein 0.7 g, SaturatedFat 0.3 g, Sodium 67.2 mg, Sugar 1.9 g
SMILEJENNA'S LUMPIA SAUCE
This is the perfect sauce for dipping lumpia.
Provided by SMILEJENNA
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 10m
Yield 12
Number Of Ingredients 5
Steps:
- Stir together the water, brown sugar, and cornstarch in a small saucepan. Bring to a simmer over medium-high heat, and stir until the sugar has dissolved and the sauce has thickened. Remove from the heat, and stir in the garlic and red pepper flakes.
Nutrition Facts : Calories 75.8 calories, Carbohydrate 19.4 g, Fiber 0.1 g, Protein 0.1 g, Sodium 6.1 mg, Sugar 17.8 g
FILIPINO LUMPIA
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
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
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