lumpia recipes

[Guest guest]

Hi guys!

I'm not really sure if I have to post it in the files section or

here, or both… so I'm doing both. My apologies for the loooong post.

 

Lumpia are spring rolls, usually having pork, chicken & /or shrimp.

 

I've 4 versions of lumpia for you guys, all veggie versions:

1. vegetarian lumpia – this one is baked

2. fresh lumpia – where you have to make your own lumpia wrappers

3. fried lumpia

4. lumpia supreme – found it in my grandma's files. (Can't remember

when I last had this!)

 

Some of you may be on gluten-free diet, so I just substituted the non-

veggie lumpia recipe we have with " veggie meat of choice. "

 

Lumpia can be eaten as finger food, or with rice. Most sauces that

would go well would be: oyster sauce (for the pescos and flexitarians

in the group) & Worcestershire sauce. Kids here love fried lumpia

with catsup… as do the big kids (like me!). Traditional Filipino

sauces are sour/salty, and I have added my concoction if you're

willing to try something new.

 

I'm trying to find my mom's recipe of lumpiang hubad. (Its literal

translation is naked lumpia). It's basically something like fresh

lumpia with sauce and no lumpia wrapper. I'll post it when I'm able

to talk to my mom soon. I haven't been " tasked " yet with cooking this

during family parties, fiestas or family dinners cause my mom's touch

adds to its flavor. ;-)

 

Pancit is coming next.

 

;-)

Soleil

 

 

VEGETARIAN LUMPIA

 

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.)

 

 

1. Sauté chopped carrots, leeks, shallots and salt in sesame oil till

the carrots are tender and soft.

2. Use the lumpia skins at either full size or 1/4 size (by cutting

larger skins into four squares).

3. Moisten a lumpia skin in water and roll the vegetable mixture into

the skin.

4. Repeat with the remaining skins.

5. 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.

6. Serve hot with plum or duck sauce oyster sauce.

 

 

 

 

FRESH LUMPIA

 

WRAPPERS

1/2 c. cornstarch

1/2 c. all-purpose flour

1 tsp. salt

2 eggs, beaten

2 c. water

Butter for frying

Combine cornstarch, flour, and salt in a medium-sized bowl. Add eggs

and water, mix well until smooth.

Heat a 6-inch skillet and butter very lightly. Spoon in a very thin

layer of batter, just enough to cover the bottom of the pan. Cook on

one side only until done. Turn onto waxed paper. Repeat until batter

is used, stacking wrappers between squares of waxed paper. Set aside.

Yield: Wrappers for 6-8 servings

 

FRESH LUMPIA FILLING:

1/2 lb. ground pork veggie meat of choice

4 cloves garlic, chopped

1 onion, chopped

2 tsp. salt

1/4 tsp. black pepper

2 med. potatoes

1 c. grated carrot

1/2 c. cooked garbanzos

1 c. bean sprouts

1 c. shredded cabbage

1 tbsp. soy sauce

1 tbsp. cornstarch

1 tbsp. water

Lettuce leaves

 

Peel potatoes and cut into narrow strips. Disperse cornstarch in 1

tablespoon water.

 

In a skillet, sauté garlic, then onions. Season with salt and pepper.

Add potatoes, garbanzos, and carrots. Cover and cook until tender.

Stir in bean sprouts and cabbage. Add soy sauce and cornstarch- water

mixture; mix well and cook.

 

Cool filling mixture and spoon a tablespoon in lumpia wrapper. Repeat

with remaining filling and wrappers. Serve with Fresh Lumpia Sauce,

Garlic Sauce, Oyster sauce, or Fresh Lumpia Sauce (see below).

 

NOTE: Canned hear of palm or canned water chestnuts cut into thin

strips can be added. Originally just fresh heart of palm was used

instead of potatoes and carrots used for this recipe.

Yield: 6-8 servings

 

FRESH LUMPIA SAUCE:

1/4 c. brown sugar

3 tbsp. cornstarch

1/4 c. soy sauce

2 tsp. ground garlic

1 c. meat broth vegetable broth

 

Combine sugar and cornstarch in a saucepan. Stir in soy sauce and

garlic. Add broth and mix well. Cook over medium heat until mixture

thickens. Serve over Fresh Lumpia.

 

This recipe taken from:

http://www.cooks.com/rec/doc/0,1950,146177-250194,00.html

 

 

 

 

 

FRIED LUMPIA

2 tbsp. oil

2-3 sections garlic, minced

1 med. onion, diced

Salt, pepper, MSG

1 lb. ground pork or beef veggie meat of choice

2 carrots, diced

2 potatoes, diced

10-12 green beans, cut

1/4 sm. cabbage, shredded

1 box bean sprouts, leave whole

1 c. shrimp, fresh or frozen

Lumpia wrapper (2 pkgs.)

 

Sauté garlic and onion in oil. Add potatoes, then carrots. Cook until

slightly tender. Add green beans, cabbage and bean sprouts. DO NOT

COOK. Season to taste. Cool and drain. Roll about 1 tablespoon cool

mixture into 1/2 lumpia wrapper, seal with 1 egg. Can be cooked as is

or freeze them. (If freezing them don't allow to thaw when you are

ready to use.) Deep fry until light brown. When ready to serve dip

them into the lumpia sauce.

 

SAUCE:

1 tbsp. oil

2 tbsp. catsup

1/4 c. vinegar

1/4 c. sugar

2 tsp. cornstarch

1/2 c. water

Mix together.

 

That, or:

Vinegar

Fish sauce or salt

1-2 cloves crushed garlic

mix together

 

Or:

Catsup

 

Or:

Vinegar

Crushed garlic

+/- crushed capsicum

Lumpia Supreme

 

 

 

LUMPIA SUPREME

1 cup gluten

1 tbsp finely chopped green onions

½ cup ground mushrooms

salt & pepper to taste

1 can tomato soup

3 lumpia wrappers

6 small onions

1 tbsp green pepper cut in cubes

bread crumbs

 

Mix gluten, green onions, mushrooms, pepper and salt. Cut lumpia

wrappers in halves. Roll gluten mixture in wrapper into a roll 1cm in

diameter. Cut 2 inches long. Dip both ends in egg then in breadcrumbs

and fry. Peel the small onions. In 1 tbsp oil, sauté green peppers.

Add tomato soup and a little salt to taste. Arrange lumpia in a

casserole alternately with the onions. Pour tomato sauce over them.

Bake 10 minutes and serve hot.

[Guest guest]

Thank you so much for sharing therse and taking the time to type them out.

If you send them inside your emailthe 4 of us can post them as individual

recipes in the file. They are in your folder, I just checked. Thanks again,

they are wonderful recipes.I want to try the baked version first......Donna

 

kabibe_md <hey_soleil wrote:

Hi guys!

I'm not really sure if I have to post it in the files section or

here, or both… so I'm doing both. My apologies for the loooong post.

 

Lumpia are spring rolls, usually having pork, chicken & /or shrimp.

 

I've 4 versions of lumpia for you guys, all veggie versions:

1. vegetarian lumpia – this one is baked

2. fresh lumpia – where you have to make your own lumpia wrappers

3. fried lumpia

4. lumpia supreme – found it in my grandma's files. (Can't remember

when I last had this!)

 

Some of you may be on gluten-free diet, so I just substituted the non-

veggie lumpia recipe we have with " veggie meat of choice. "

 

Lumpia can be eaten as finger food, or with rice. Most sauces that

would go well would be: oyster sauce (for the pescos and flexitarians

in the group) & Worcestershire sauce. Kids here love fried lumpia

with catsup… as do the big kids (like me!). Traditional Filipino

sauces are sour/salty, and I have added my concoction if you're

willing to try something new.

 

I'm trying to find my mom's recipe of lumpiang hubad. (Its literal

translation is naked lumpia). It's basically something like fresh

lumpia with sauce and no lumpia wrapper. I'll post it when I'm able

to talk to my mom soon. I haven't been " tasked " yet with cooking this

during family parties, fiestas or family dinners cause my mom's touch

adds to its flavor. ;-)

 

Pancit is coming next.

 

;-)

Soleil

 

 

VEGETARIAN LUMPIA

 

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.)

 

 

1. Sauté chopped carrots, leeks, shallots and salt in sesame oil till

the carrots are tender and soft.

2. Use the lumpia skins at either full size or 1/4 size (by cutting

larger skins into four squares).

3. Moisten a lumpia skin in water and roll the vegetable mixture into

the skin.

4. Repeat with the remaining skins.

5. 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.

6. Serve hot with plum or duck sauce oyster sauce.

 

 

 

 

FRESH LUMPIA

 

WRAPPERS

1/2 c. cornstarch

1/2 c. all-purpose flour

1 tsp. salt

2 eggs, beaten

2 c. water

Butter for frying

Combine cornstarch, flour, and salt in a medium-sized bowl. Add eggs

and water, mix well until smooth.

Heat a 6-inch skillet and butter very lightly. Spoon in a very thin

layer of batter, just enough to cover the bottom of the pan. Cook on

one side only until done. Turn onto waxed paper. Repeat until batter

is used, stacking wrappers between squares of waxed paper. Set aside.

Yield: Wrappers for 6-8 servings

 

FRESH LUMPIA FILLING:

1/2 lb. ground pork veggie meat of choice

4 cloves garlic, chopped

1 onion, chopped

2 tsp. salt

1/4 tsp. black pepper

2 med. potatoes

1 c. grated carrot

1/2 c. cooked garbanzos

1 c. bean sprouts

1 c. shredded cabbage

1 tbsp. soy sauce

1 tbsp. cornstarch

1 tbsp. water

Lettuce leaves

 

Peel potatoes and cut into narrow strips. Disperse cornstarch in 1

tablespoon water.

 

In a skillet, sauté garlic, then onions. Season with salt and pepper.

Add potatoes, garbanzos, and carrots. Cover and cook until tender.

Stir in bean sprouts and cabbage. Add soy sauce and cornstarch- water

mixture; mix well and cook.

 

Cool filling mixture and spoon a tablespoon in lumpia wrapper. Repeat

with remaining filling and wrappers. Serve with Fresh Lumpia Sauce,

Garlic Sauce, Oyster sauce, or Fresh Lumpia Sauce (see below).

 

NOTE: Canned hear of palm or canned water chestnuts cut into thin

strips can be added. Originally just fresh heart of palm was used

instead of potatoes and carrots used for this recipe.

Yield: 6-8 servings

 

FRESH LUMPIA SAUCE:

1/4 c. brown sugar

3 tbsp. cornstarch

1/4 c. soy sauce

2 tsp. ground garlic

1 c. meat broth vegetable broth

 

Combine sugar and cornstarch in a saucepan. Stir in soy sauce and

garlic. Add broth and mix well. Cook over medium heat until mixture

thickens. Serve over Fresh Lumpia.

 

This recipe taken from:

http://www.cooks.com/rec/doc/0,1950,146177-250194,00.html

 

 

 

 

 

FRIED LUMPIA

2 tbsp. oil

2-3 sections garlic, minced

1 med. onion, diced

Salt, pepper, MSG

1 lb. ground pork or beef veggie meat of choice

2 carrots, diced

2 potatoes, diced

10-12 green beans, cut

1/4 sm. cabbage, shredded

1 box bean sprouts, leave whole

1 c. shrimp, fresh or frozen

Lumpia wrapper (2 pkgs.)

 

Sauté garlic and onion in oil. Add potatoes, then carrots. Cook until

slightly tender. Add green beans, cabbage and bean sprouts. DO NOT

COOK. Season to taste. Cool and drain. Roll about 1 tablespoon cool

mixture into 1/2 lumpia wrapper, seal with 1 egg. Can be cooked as is

or freeze them. (If freezing them don't allow to thaw when you are

ready to use.) Deep fry until light brown. When ready to serve dip

them into the lumpia sauce.

 

SAUCE:

1 tbsp. oil

2 tbsp. catsup

1/4 c. vinegar

1/4 c. sugar

2 tsp. cornstarch

1/2 c. water

Mix together.

 

That, or:

Vinegar

Fish sauce or salt

1-2 cloves crushed garlic

mix together

 

Or:

Catsup

 

Or:

Vinegar

Crushed garlic

+/- crushed capsicum

Lumpia Supreme

 

 

 

LUMPIA SUPREME

1 cup gluten

1 tbsp finely chopped green onions

½ cup ground mushrooms

salt & pepper to taste

1 can tomato soup

3 lumpia wrappers

6 small onions

1 tbsp green pepper cut in cubes

bread crumbs

 

Mix gluten, green onions, mushrooms, pepper and salt. Cut lumpia

wrappers in halves. Roll gluten mixture in wrapper into a roll 1cm in

diameter. Cut 2 inches long. Dip both ends in egg then in breadcrumbs

and fry. Peel the small onions. In 1 tbsp oil, sauté green peppers.

Add tomato soup and a little salt to taste. Arrange lumpia in a

casserole alternately with the onions. Pour tomato sauce over them.

Bake 10 minutes and serve hot.

 

 

 

 

 

 

 

 

 

[Guest guest]

[donna] wrote:

> Thank you so much for sharing therse and taking the time to type

them out. If you send them inside your emailthe 4 of us can post them

as individual recipes in the file. They are in your folder, I just

checked. Thanks again, they are wonderful recipes.I want to try the

baked version first

 

ok, i'll send them to you guys instead. thanks.

 

btw, that fresh version - i forgot to put there that when you serve it

1. pour some sauce over the finished lumpia

2. sprinkle crushed peanuts over the sauce.

 

;-)

zoe