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
FRESH VEGETABLE LUMPIA
This is an adopted recipe that I've not yet had the chance to try, although it looks wonderful. I wasn't even sure what annatto seeds were, so I looked it up and here's what I found, from http://www.cuisinenet.com/glossary/achiote.html: "The small hard achiote seed, which is also called the annatto seed, is sold both whole and ground. It is prized in Indian and Hispanic cuisine for its slightly bitter, earthy flavor and russet color. In the United States, annatto extract is used to color butter, margarine, and cheese." I would say that if you can't find it, to try it without the annatto seed. That's probably what I'll do when I eventually make these. Any reviews by those who make this recipe before I do (or after, of course) would be appreciated. Thanks!
Provided by spatchcock
Categories Filipino
Time 1h
Yield 20 serving(s)
Number Of Ingredients 22
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 VEGETABLE LUMPIA
Make and share this Fresh Vegetable Lumpia recipe from Food.com.
Provided by Frenzy
Categories Vegetable
Time 30m
Yield 6 c, 4-6 serving(s)
Number Of Ingredients 15
Steps:
- - In a wok, heat oil and fry the garlic, onion, and parsley
- - Add the jicama, carrots, snow peas and green beans then simmer for 3 minutes or until cooked and tender
- - Add the cabbage then simmer for 2 minutes.
- - Add the peanut butter and the salt
- - Add the food coloring (according to desired dullness of color).
- - Add the tofu and the chickpeas then simmer for 1 minute.
Nutrition Facts : Calories 194.6, Fat 8.6, SaturatedFat 1.2, Sodium 714.5, Carbohydrate 23.6, Fiber 7.9, Sugar 6.5, Protein 8.8
LUMPIA
I got this recipe from a friend back in 1973. She served these at a party along with Monkey Meat. That recipe follows. They went so fast! They are great cold.
Provided by Judy81350
Categories Meat
Time 45m
Yield 50 Lumpia
Number Of Ingredients 7
Steps:
- Mix hamburger, sausage, garlic, green onions, salt and pepper well.
- Let sit in fridge overnight.
- Place teaspoonful at corner of wonton wrapper then fold up.
- Repeat until all wrappers are gone.
- Deep fry until lumpia are golden brown.
- Serve with sweet and sour sauce or whatever you want.
Nutrition Facts : Calories 46.2, Fat 1.5, SaturatedFat 0.6, Cholesterol 7.9, Sodium 75.8, Carbohydrate 5, Fiber 0.2, Sugar 0.1, Protein 2.9
VEGETARIAN LUMPIA FROM THE PHILIPPINES
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
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!
FRESH LUMPIA
I am posting this recipe in answer to a request. I haven't made it, but am planning to do so sometime soon. The prep time includes making the wrappers. From Martin Yan.
Provided by mianbao
Categories Lunch/Snacks
Time 1h25m
Yield 10 Rolls
Number Of Ingredients 17
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.
Nutrition Facts : Calories 141.6, Fat 5.5, SaturatedFat 0.9, Cholesterol 66.4, Sodium 303.8, Carbohydrate 15, Fiber 1.6, Sugar 1.1, Protein 7.5
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