Fresh Lumpia Recipes

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.

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.

Steps:

• Heat oil in skillet and saute garlic and onions until tender. Add pork and saute until browned. Add vegetables and cook until tender, yet crisp, about 5-10 minutes. Remove from heat. Season with soy sauce. When mixture is cool, add bean sprouts. Salt to taste.
• To assemble lumpia: Carefully separate wrappers. To prevent them from drying out, cover unused wrappers with moist paper towel. Lay one wrapper on clean surface. Place about 2-3 tablespoons of the filling near the edge closest to you. Roll edge towards the middle. Fold in both sides and continue rolling. Moisten opposite edge with water to seal. Repeat with other wrappers. Lumpia can be frozen until ready to use.
• Deep fry at 350 degrees until golden brown, about 3-5 minutes on each side. Drain on paper towels. Serve with Sweet and Sour or Vinegar and Garlic Dipping Sauce.
• In a small pan combine vinegar, soy sauce, ketchup, water, sugar and salt, and boil for 2 minutes. Thicken with cornstarch mixture.
• Mix together all ingredients.

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.

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.

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.