Lumpia, a Filipino food?

Question

Who likes Filipino lumpia? When do you first taste the lumpia and how?

Answer 1

Yes, I like Filipino Lumpia. I make it all the time too! I am a Filipino myself.
In the Philippines, lumpia is a very common food that always go together with "Pansit" (Filipino Noodles) since most of the time they always have the same ingredients.

Answer 2

I love lumpia as a matter of fact, that's one of the recipes that I will make today. Here's the recipe for those who wants it, since I'm vegetarian I substitute the meats with tofu and mushroom

Fresh Lumpia

Ingredients :
12 lumpia (spring roll) wrappers
150 g. of ground or finely minced pork
100 g. of green beans, sliced diagonally into small pieces
1 carrot, cut into small cubes (or julienned)
1/2 head of native cabbage (similar to the napa variety in the west)
3 sweet potatoes
1 tbsp. of minced garlic
1 onion, chopped
1/4 c. sweet-blend margarine (or vegetable cooking oil)
1 tsp. of sesame seeds
salt and pepper
Cooking procedure :
With a vegetable peeler, peel the sweet potatoes. Cut into 1/2″ x 1/2″ cubes and soak in cold water to prevent discoloration.
Heat a large skillet or wok. Melt the sweet-blend margarine. When hot, lightly fry the sweet potato cubes until the edges start to brown. With a slotted spoon, remove to a plate. Reheat the remaining oil and saute the garlic until fragrant. Add the onions and cook until soft. Add the ground pork. Cook until no longer pink. Add the rest of the vegetables and the sesame seeds. Season with salt and pepper. Cook over medium heat, stirring. The water from the vegetables will be enough to cook everything. A few seconds before the vegetables are done, stir in the sweet potatoes and cook until heated through. Turn off the heat and cool for a few minutes.
Separate the lumpia (spring roll) wrappers. Place 2-3 tbsp. of vegetables at the center of each wrapper and roll, folding the sides inward. Repeat until all the wrappers are filled. Serve with soy-garlic sauce.
For the soy-garlic sauce :
Ingredients :
1/4 cup of dark soy sauce
1 tbp. minced fresh garlic
1-1/2 cups of water
2 tbsp. of cornstarch
3 tbsp. of sugar
How to :
Off the fire, mix all the ingredients together in a small saucepan. Stir until both the sugar and cornstarch are completely dissolved. The liquid will appear cloudy. Cook over medium heat, stirring often. When it reaches the boiling point, the cloudiness will start to disappear and the liquid will start to become clear. DO NOT STOP STIRRING. After about 30 seconds, the mixture will be thick and clear. Turn off the fire. Let sauce stand covered for 5 minutes to let the garlic develop its flavor. Uncover and stir.

Answer 3

Love it! I'm white but I've lived near Filipino neighborhoods and tried the food. Gotta love Lumpia, Chicken Adobo, the clear noodles - but I just wish they had left the purple pickled eggs back in the Philipines. Yick!

Answer 4

they are able to't safeguard the fact yet; the fact approximately balot and dinuguan "chocolate sauce". so some distance, i've got not particularly seen Philippine delicacies make as loads of an result out of the country as different styles of Asian nutrients like eastern and chinese language. the place I stay, there are various shops the place you ought to purchase Filipino nutrients to flow, yet so some distance i've got not seen an extremely eating place-type enterprise that focuses on it. the undeniable fact that we don't even have Filipino eating places could desire to be one reason many foreigners are not attempting Filipino nutrients. For now, i think of Filipino nutrients does have of undertaking at attracting greater foreign places palates; it basically has to grant up a greater powerful invitation.

Answer 5

I love it, had it in Hawaii when i lived there about 10 years ago.

Answer 6

Anything that has dog in it.