Fresh Lumpia Wrappers Recipes

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:

• To make the lumpia filling, heat 2 tablespoons of Golden Fiesta Palm Oil in a pan and sauté garlic and onions.
• Add carrots, togue, cabbage and tokwa.
• Cook for 3 minutes.
• Season with Liquid Seasoning. Set aside
• To make the batter for the lumpia wrapper, combine eggs, water, all-purpose flour, salt and Golden Fiesta Palm Oil.
• Heat a small non-stick pan and ladle out 1/3 cup measure of the lumpia wrapper batter
• Cook one side and then slide out of the pan (B). Set aside and continue with the rest of the batter.
• To make the sauce, combine water, brown sugar, cornstarch, UFC Liquid Genie, Datu Puti Soy Sauce and garlic in a saucepan. Simmer until the mixture thickens. Set aside.
• Measure about 2 tablespoons of vegetable filling per wrapper and top with shrimp. Roll and serve with Lumpia Sauce.

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 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.

FILIPINO LUMPIA WRAPPERS

Steps:

• Mix until smooth.
• Lightly grease heated pan.
• Brush mix in heated pan.
• Lift carefully when dough begins to come away from pan.
• And set on cooling rack.
• Wrappers should be thin enough to be cooked on one side.
• You can also use a crepe pan to make this easier.