Looking for a recipe for a phillipino dish called a Lumpia......?

Question

can anyone help me with this?

Answer 1

which of these recipes do you mean? we have fried and fresh lumpia here..

Fresh Lumpia
For the Filling:
3 cups cabbage, shredded
2 cups green beans, julienne strips
2 cups carrot, julienne strips
3 cups rutabagas, julienne strips
1 cup sweet yam, julienne strips
1/2 cup garbanzos (chick peas)
1/4 cup chinese parsley

1 cups shrimps, shelled and deveined
1 cup chicken breast, cut in small strips

4 pieces bean curd (firm tofu), julienne strips
2 cloves garlic
1 small cooking onion, sliced
salt to taste
fish sauce to taste
1/4 cup cooking oil
Saute garlic in oil until light brown. Add chicken and onion. Season with fish sauce. Remove from pan. Repeat the process with the shrimp, but stir-frying quickly and remove from pan immediately. Return the chicken-onion mixture to the pan, add in sequences, green bean, garbanzos, carrot, rutabagas, yam, cabbage, bean curd. Add a little stock and allow to simmer until the desired tenderness. Season with salt, fish sauce to your taste. Add the Chinese parsley last, just before removing from the pan.

To assemble the lumpia, you will need:
Lumpia wrapper - commercially available
Romaine or green or red or butter lettuce
Lumpia Sauce
1 cup water
1 cup brown sugar
1-1/2 tbsp corn starch
2-3 tablespoons garlic, minced
Bring the water to a boil. Add the sugar to the boiling water and stir until dissolved. Remove 1/4 cup of the syrup, add the cornstarch, blend into a slurry and return to the pot. Remove from heat when thickened. Mix in garlic.

Lumpiang Ubod - like the fresh lumpia but you use coconut shoots instead..

Fried Lumpia/Lumpiang Shanghai
INGREDIENTS
1 lumpia wrappers
1 pound ground beef
1/2 pound ground pork
1/3 cup finely chopped onion
1/3 cup finely chopped green bell pepper
1/3 cup finely chopped carrot
1 quart oil for frying
DIRECTIONS
Make sure the lumpia wrappers are completely thawed. Lay several out on a clean dry surface and cover with a damp towel. The wrappers are very thin and the edges will dry out quickly.
In a medium bowl, blend together the ground beef and pork, onion, green pepper and carrot. Place about 2 tablespoons of the meat mixture along the center of the wrapper. The filling should be no bigger around than your thumb or the wrapper will burn before the meat is cooked. Fold one edge of the wrapper over to the other. Fold the outer edges in slightly, then continue to roll into a cylinder. Wet your finger, and moisten the edge to seal. Repeat with the remaining wrappers and filling, keeping finished lumpias covered to prevent drying. This is a good time to recruit a friend or loved one to make the job less repetitive!!
Heat oil in a 9 inch skillet at medium to medium high heat until oil is 365 to 375 degrees F (170 to 175 degrees C) Fry 3-4 lumpia at a time. It should only take about 2-3 minutes for each side. The lumpia will be nicely browned when done. Drain on paper towels.
You can cut each lumpia into thirds for parties, if you like. lumpia is eaten with banana ketchup or sweet and sour sauce.

Answer 2

Here you go!!!

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.

Yield: 30 lumpia

Prep Time: 45 Minutes
Cook Time: 25 Minutes
Ready In: 1 Hour 10 Minutes
Servings: 15

Goodluck in your cooking!

Answer 3

Ey! my paborito!
you just saute some ground beef, chopped carrots, sprouted beans if you like, or whatever you like for the filling(depends on your taste.Try experimenting ; ) ). Then wait for it to cool before wrapping in the lumpia wrapper, use water/eggwhite to secure the wrap, then fry.

Answer 4

make egg rolls that's the same.