does any one know how to make lumpia?

Question

my dad was a marine. we lived in alot of places, but i remember the most living in alaska and buying lumpia from the phillpno's at the px. i have craved them since ( that was about 15 years ago or even longer! ) please, if you can , any recipe and where to get the indegredients would be greatly appreciated!

Answer 1

FILIPINO LUMPIA

INGREDIENTS
1 tablespoon vegetable oil
1 pound ground pork
2 cloves garlic, crushed
1/2 cup chopped onion
1/2 cup minced carrots
1/2 cup chopped green onions
1/2 cup thinly sliced green cabbage
1 teaspoon ground black pepper
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon soy sauce
30 lumpia wrappers
2 cups vegetable oil for frying

DIRECTIONS
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.

Answer 2

MYRA'S genuine LUMPIA 2 lbs floor beef 2tbsp vegetable oil 2 super carrots one million/2 lbs clean green beans one million green bell pepper one million/4 lb bean sprouts one million medium onion one million total bulb clean garlic one million tsp of accessory (non-compulsory) 2 tsp pepper one million/4 cup soy sauce (supply or take a drop) 25 wrappers, (decrease in 0.5 to make 50 lumpias) warmth vegetable oil, upload onions, and garlic enable cook dinner for 2 minutes, upload floor beef. cook dinner until eventually fairly brown, drain all extra fats upload all uncooked vegetables, accessory, pepper, soy sauce; combination thoroughly. Refrigerate jointly as assembling wrappers. First, decrease the wrappers in 0.5. If utilising around wrappers, only decrease in 0.5, If utilising sq. wrappers, decrease from one corner to a distinctive right into a triangle shape. Separate each and each wrapper and set aside. In a bowl, integrate one million egg and a touch of soy sauce, mixing nicely. Use the combination as a paste to hold the tip jointly while sealing the lumpia, like a envelope. Can freeze as much as two months for ultimate style. Fry at 350°F untill golden brown. Submitted via: Foley

Answer 3

FRESH LUMPIA

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
4 cloves garlic, chopped
1 onion, chopped
1/2 lb. raw shrimp
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

Shell, devein, and chop shrimp. Peel potatoes and cut into narrow strips. Disperse cornstarch in 1 tablespoon water.

In a skillet, brown pork. Add garlic, then onion and shrimp. Saute and 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 for 5 minutes.

Cool filling mixture and spoon a tablespoon in lumpia wrapper. Repeat with remaining filling and wrappers. Serve with Fresh Lumpia Sauce or Garlic Sauce. 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.

Makes 6-8 servings.

Answer 4

Most grocery store will carry the ingredients

Lumpia
From “The Complete Asian Cookbook” by Charmaine Solomom, p. 361

“Lumpia, a popular snack, maybe “fresh” or fried. Fresh lumpia means that the filling is enclosed in a lettuce leaf and egg roll wrapper and eaten without further cooking, while fried lumpia is similar to a spring roll. There are many versions of lumpia, each featuring a main ingredients- for example, lumpia labong (with bamboo shoot), lumpia with peanuts, and the most sought after, lumpia with ubod,. Ubod is the heart of the coconut palm and has justly earned its reputation for being food for millionaires, because a whole tree has to be sacrificed to obtain the tender, nutty, creamy white heart-of-palm.

Here is a basic recipe for lumpia. To this you may add chopped bamboo shorts or crushed roasted peanuts for variation. If you yearn to taste the heart-of-palm filling. Cut canned hearts of palm into matchstick strips and mix only with an equal quantity of diced cooked shrimp or lobster and season to taste with salt and paper.”

Make about 24 lumpia

1 chicken breast or half a small chicken, cooked
250g /8 oz cooked pork
250g /8 oz cooked prawns
125g / 4 oz fresh bean sprouts
250g / 8 0z cabbage
125g / 4 oz green beans
2 T. peanut oil
4 cloves garlic, finely chopped
1 cup finely diced celery
½ cup finely chopped spring onions
2 t. salt
½ t. ground black pepper
2 T. light soy sauce
1 packet spring roll wrappers (Get the thin ones in your local Asian grocers instead of the thick version from western supermarkets.)

Bone, skin and slice chicken breast. Dice pork finely. Shell, devein and roughly chopped the prawns. Wash bean sprouts and drain, pinch off straggly brown tails and chop roughly. Shred cabbage finely, discarding tough stems and outer leaves. String beans and cut into very think diagonal slices.
Heat oil and fry garlic over low heat for 1 minute, then add chicken, pork and prawns and stir fry for 1 minute before adding beans. Stir fry for 2 minutes, then add bean sprouts, cabbage celery, and spring onions. Toss and cook until tender but still crunchy. Add seasoning, mix well, then drain away excess moisture.
For fresh lumpia, put a leaf or cos lettuce, washed and dried, on a spring roll wrapper. Put 2 T. of filling on the leaf, roll up so that one end is enclosed and the leaf shows at the other end. Serve at room temperature accompanied by dipping sauce (following recipe).
For fried lumpia do not use the lettuce but pit filling on spring roll wrapper and roll as for spring rolls so that filling is completely encloused. If not serving immediately refrigerate, covered with foil or plastic wrap, until needed. Fry in deep oil heated to 190C/375F fir 2 minutes or until golden brown and crisp. Drain on absorbent paper and serve with sauce.

Sauce for Lumpia
4 T. sugar
¼ cup light soy sauce
1 cup clear chicken stock or water
2 T. cornflour
¼ cup cold water
1clove garlic, crushed
¼ t. salt
Combine sugar, soy, and stock. Bring to the boil. Add cornflour mixed smoothly with the cold water and stir until mixture thickens. Simmer, stirring for 1 minute. Stir in garlic crushed with salt.

Answer 5

This website has 6 different recipes, plus reviews from other people who have tried them.

http://allrecipes.com/Search/Recipes.aspx?WithTerm=lumpia

Good luck!

Answer 6

Isn't lumpia a disease ? .. Hmmm.. I know how to make it .. yes. Good Luck ! :)