Freshvegetablelumpia Recipes

LUMPIA SAUCE FOR FRESH FILIPINO LUMPIA

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.

FRESH LUMPIA (VEGETABLE ROLL)

Steps:

• 1)FRESH LUMPIA: Heat oil and pre-cook the sliced potatoes, set aside. Saute garlic and onions until limp. Add pork and saute until cooked. Add shrimps and season with salt and pepper or fish sauce. Add 1/4 cup chicken broth and the rest of the vegetables except the cooked potatoes. Saute until the vegetables are done but not over-cooked. Drain and let cool down.
• 2)Wrapper: Whisk the eggs, sugar and water. Add the cornstarch and whisk until well blended. Heat the non-stick pan and brush with a small amount of oil. Depending on the size of the crepe you want to make, pour the right amount on the heated pan. Tip the pan to spread the batter thinly. When the edges begin to separate from the pan, the crepe is done. Repeat until all the batter is used.
• 3)Sauce: Mix all ingredients except the diluted cornstarch. Cook until it boils, lower heat. Add the cornstarch mixture and mix. Cook until thickened. Add peanuts and garlic in the sauce or if you prefer, sprinkle these on top of the wrapped lumpia and sauce when ready to serve.

UBE-WRAPPED FRESH VEGETABLE LUMPIA

Steps:

• To make the ube lumpia wrappers: In a medium-sized bowl, using a whisk mix by hand the cornstarch, flour, eggs, liquid ube flavoring and salt. Blend ingredients till smooth.
• Spread a light film of cooking spray into a medium-sized non-stick skillet. Over medium heat, pour 1/3 cup of the ube wrapper liquid in the center. Tilt the pan around so the ube liquid spreads flat all around, in a circle. You need to have a 1/8-inch thick wrapper that looks like a thin crepe. The wrapper will firm up and cook in about 2 to 3 minutes. Do not turn over. When completely cooked and there are no liquid parts in the wrapper, remove from the skillet using a large, wide turner. Repeat the process for cooking every lumpia wrapper. Stack the cooked wrappers on a large plate, with wax or parchment paper between each wrapper -- so they do not stick to one another. When done cooking the wrappers, set aside.
• To cook the vegetable filling: In a large skillet, over medium high heat, add the vegetable oil. Saute the garlic, onions, celery. Add the 'patis' or fish sauce, and ½ cup of broth.
• When onions and celery are soft, add the potatoes. Cook till they get soft in about 8 minutes. The potatoes tend to absorb the liquids, so lower heat to medium low.
• Add the chickpeas, carrots and jicama. Cook for 1 to 2 minutes.
• Add the green beans. Cook for 5 minutes. Season with salt and pepper.
• Garnish with crushed garlic peanuts. Set the filling aside.
• To wrap the lumpia: place one wrapper on a dry, flat surface. Place one lettuce leaf in the center of the wrapper. Spread 2 tablespoons of vegetable filling in a long strip on the lettuce. Take the lumpia wrapper with your fingers and wrap it like a burrito, starting at the point nearest you, and rolling away from you. Tie with a strip of scallion (green part) if desired.
• To make the paalat sauce: 1. Prepare and cook the lumpia sauce or "paalat". Mix the sugar and the soy sauce in a small bowl. Blend this well with the broth and salt. Put this mixture in a small saucepan, over medium heat.2. Allow the sauce to boil. Separately, mix the cornstarch and 1/4 cup water. Once the broth mixture boils, pour the cornstarch+ water mixture, stirring constantly while doing this. The sauce will get thicker.3. Season with salt. Remove from fire and set aside till ready to serve.4. Garnish top of sauce with crisp fried garlic bits.

FRESH VEGETABLE LUMPIA

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 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.

LUMPIANG SARIWA RECIPE AND HOW TO MAKE HOMEMADE LUMPIA WRAPPER AND SPECIAL LUMPIA SAUCE

Steps:

• Cook the filling by heating a pan. Pour-in the cooking oil then sauté the garlic and onions.
• Add the pork and cook until color turns light brown. Put-in the pork cube and add ½ cup water then simmer until pork is tender.
• Add the shrimps and ubod and cook for 5 minutes or until ubod is tender.
• Add the tofu and cook for a few minutes. Add carrots and string beans.
• Add the fish sauce and mix. Set aside.
• Lumpia Wrapper:
• Crack 2 eggs in a mixing bowl and beat.
• Add milk and continue beating.
• Add in salt and all purpose flour. Mix thoroughly.
• Add the vegetable oil and mix well.
• On a medium heat stove use a non-stick pan.
• Spray the pan with oil or grease with butter.
• Pour-in the wrapper mixture (about half a cup) and tilt the pan to distribute the liquid evenly.
• Cook until the top part of the mixture is dry (about 2 minutes). Using a spatula, remove the cooked mixture (no need to turn it over) and place in a flat plate. Set aside.
• Wrapping the Filling:
• Place the wrapper in a plate then place a lettuce leaf in the middle top part of the wrapper. Spoon the filling and place in the middle of the wrapper (over the lettuce leaf).
• Close the wrapper by folding the wrapper just like an envelope and roll it on the side. Sealing it with a hints of water.
• Pour the sauce over the Lumpiang Sariwa and garnish with crushed peanuts and minced garlic.
• Lumpia Sauce:
• In a sauce pot over medium heat, combine 2½ cups of the water, soy sauce, brown sugar and salt. Bring to a boil, stirring regularly, until sugar is dissolved. Add garlic and peanuts. Continue to cook for about 2 to 3 minutes.
• In a bowl, combine cornstarch and the remaining ¼ cup water. Stir until mixture is smooth.
• Whisking vigorously, add cornstarch mixture into soy sauce mixture. Continue to cook, whisking regularly, until thickened. Add peanut butter and stir until dissolved and well combined.

LUMPIANG SARIWA - FILIPINO FRESH SPRING ROLLS

Steps:

• FILLING
• In a wok or skillet, saute garlic and onion in oil over medium heat until limp. Add the ground pork and cook for 3 minutes stirring constantly to remove lumps. Next, add the tofu and cook for 3 minutes or until edges are lightly golden. Add the prawns and cook until it turns pink all over.
• Add the sweet potato, carrots, and water. Let it cook for another 3 minutes or until the sweet potatoes are just cooked. Add the cabbage and fish sauce. Season with salt and pepper as needed and cook for a few minutes more just until the cabbage is done.
• Transfer to a colander to remove excess liquids if any. Let it cool down a bit. Meanwhile. prepare the wrappers and sauce.
• WRAPPER
• In a bowl, combine all the dry ingredients for the wrapper. Add a quarter of the milk and whisk to make a paste. This is to prevent lumps from forming. Then add the rest of the ingredients while whisking continuously. Run the runny batter into a sieve to have a smoother batter and later smoother wrappers.
• Heat a non-stick crepe pan over low heat. Spray or brush the pan with a little amount of oil. Pour half a cup of batter into the pan and immediately tilt from side to side in a circular motion to cover the bottom with the batter. Cook for 2-3 minutes or until the batter is no longer liquid and no longer sticks to the pan. Do not let it turn brown. You may need to flip it over but as long as the top has also dried out, then no need. Transfer wrapper to a plate and set aside.
• SAUCE
• Now to prepare the sauce. Just combine all the ingredients, except the cornstarch mixture in a saucepan and bring it to a soft boil over medium-low heat. Let it cook for 3 minutes. Add the cornstarch mixture and cook while whisking constantly until the sauce becomes thick,
• ASSEMBLY
• To assemble, place a wrapper on a plate or on a flat surface and place a lettuce leaf on top. Spoon some fillings across the middle half of the wrapper. Fold in the wrapper into the center starting from the bottom and then the sides cover filling.
• Pour some sauce on top of the wrapped Lumpia then sprinkle with chopped peanuts.