Does anyone have an authentic filipino meat lumpia recipe?!
Does anyone have an authentic filipino meat lumpia recipe?
Answers:
Fillipino Lumpias (often referred to on the islands as 'Shanghai' lumpias, just to cloud the issue) are much characterised by their use of water chestnuts, an important local staple crop, which is an acquired taste for some. There isn't really a substitute because anything else changes the dish into 'just-anywhere-else' lumpias... :-/
Fillipino Lumpia
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300g water chestnuts (1 can) drained & finely chopped
2 eggs
?lbs pork, finely minced (#2 mask)
?lbs shrimps, finely chopped
1 spring onions, finely chopped
2 yellow chiles, finely chopped
1tsp garlic, finely chopped
?tsp salt
1tsp black pepper
1 lumpia wrappers (recipe follows)
1 lumpia chile sauce (recipe follows)
Combine the first nine ingredients and mix thoroughly.
Lumpia wrappers
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2tbs oil
125g cornflour
125g plain flour
1tsp salt
250ml water
Beat eggs with the oil and add cornstarch, flour, salt and water; beat until completely emulsified. Heat a crèpe pan with a little butter and fry single ladles of the batter to thin crèpes. Cool and reserve.
Lumpia chile sauce
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125ml rice wine vinegar
1tsp black pepper
1tbs patis
1-2 cloves garlic, crushed to a paste with a little salt as an abrasive
1-5 red chiles, finely chopped
1-2tsp caster sugar (optional)
Mix all together at least one day prior to serving.
Assembly
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1 egg, mixed with 1tbs flour
Place a level tablespoon of filling on a Lumpia wrapper, fold wrapper oblong-parcel style, tucking in the ends and seal with a few drops of beaten egg/flour paste. Repeat until all wrappers have been used up. Deep fry in hot oil until golden and drain on kitchen paper.
Note: patis, Fillipino fish sauce, can be replaced by nam pla or similar.
Source(s):
private collection
Lola's Authentic Lumpia Recipe
Lumpias are Filipino egg rolls, and are stuffed
with a variety of vegetables and spices.
Ingredients:
6 cloves garlic, minced
2 medium size onions, chopped
4-regular size carrots, julianne (cut into thin strips, about an inch long)
2-lbs green beans, french cut
8- stalks of celery, diced
1-lb bean sprouts
3-medium white potatoes, small cubes
?-lb pork butt
3-whole chicken breasts
2 (16 oz) package egg roll wrappers
vegetable oil
Salt
Directions:
Filling:
Boil chicken and pork until slightly tender. Let them cool and cut into very small cubes. Set aside the broth (at least 3 cups). In a frying pan put vegetable oil and sauté the minced garlic, until brown then add the chopped onions. Add the chicken, pork and 3 cups of broth. Bring to a boil. Add green beans and simmer for 3 minutes. Add potatoes and simmer for additional 2 minutes. Add celery and carrots and simmer for 1 minute and salt to taste. Then add the bean sprouts and remove from heat. Drain excess sauce and let it cool to room temperature. (Note: make sure not to over cook the veggies).
Wrapping:
Place three to four tablespoons of the filling diagonally near one
corner of each wrapper, leaving a 1?-inch space at both ends. (Note: Do not over fill or else wrapper will tear). Fold over the filling, tuck in both ends, and roll neatly. Keep roll tight. Moisten the opposite edge of the wrapper with flour paste (flour and water) and seal.
Deep Frying:
Heat a frying pan with one-inch deep vegetable oil over medium heat. Gently place lumpias in the oil, do not crowd them. Fry lumpias until all sides are golden brown. Stand upright on a draining container lined with paper towels. Serve immediately.
Dipping Sauce:
? cup soy sauce
1/4-cup vinegar (white)
6 cloves of minced garlic
Salt to taste
1/4 -tbsp. of ground black pepper
Mixed all the ingredients.<*-*>
You need:
Hamburger patties (I tend to use hamburger patties since they've already been pre-mixed and you'd never go wrong with the taste, plus its a great time saver)
Lumpia wrapper (readily available in Asian supermarkets or food stores)
Thaw frozen hamburger patties. Place preferred amount of the thawed mix in the wrapper. Fold the wrapper at the side edges until it overlaps the mix. Roll the wrapper containing the mix and seal with a bit of water.
If the wrapper you used is long you might want to cut the prepared lumpia into bite-sized pieces.
Deep fry until golden brown.
Drain and serve.
Lumpia-Stuffed Wrappers (Lumpia Labong) [15 rolls]
2-5 tablespoons vegetable oil
2 garlic cloves, finely chopped
1 medium onion, finely chopped
1 cup diced pork, cooked
3/4 cup shrimp, peeled, chopped and cooked
1/2 (18 ounce) can bamboo shoots, cut into julienne strips
2 cups Chinese cabbage, shredded
1/2 teaspoon salt
1 cup fresh bean sprouts
15 philippine lumpia skins (can use spring-roll wrappers)
1 head lettuce (separated into leaves)
peanut oil (for frying lumpia)
Lumpia Sauce ;-
1/4 cup cornstarch
1/3 cup packed brown sugar
1/2 cup soy sauce
1 1/2 cups water
Prepare sauce: Combine all sauce ingredients in a small saucepan. Stir over medium heat until slightly thickened.
Heat 2 TBSP oil in a wok or large skillet. Add garlic and onion; saute until transparent. Add pork, shrimp, bamboo shoots, cabbage, and salt. Stir-fry 2 to 3 minutes, adding more oil if needed. Stir in bean sprouts; keep warm.
Keep wrappers covered until used. Top each wrapper with a lettuce leaf and 1 to 2 tablespoons filling; fold end of wrapper over stem-end of lettuce. Roll wrapper and filling, with some of the lettuce and filling extending from open end of wrapper.
In wok or skillet, heat about 1" of peanut oil to 375oF. Fry lumpia, 2 or 3 at a time, until golden brown, turning frequently. Drain lumpia on paper towels.
Arrange filled wrappers on a platter. Serve with Lumpia Sauce.
Not your "average" Lumpia....serve the best!
Chicken & Shrimp Lumpia Wraps with Ginger Lime Dipping Sauce
Wrappers
2 eggs
1 cup water
1/3 cup cornstarch
1/2 cup flour
Pinch of salt
Cooking oil
1 small head of leafy lettuce (butter, red leaf, etc.)
1 small jicama root, julienned
Lightly beat the eggs in a large bowl. Add water and whisk until blended. Add the dry ingredients and stir until until thoroughly blended, making sure there are no lumps in the batter.
Lightly coat the bottom of a small, non-stick skillet with oil and place over medium heat. When the skillet is hot, pour a small puddle of batter into the pan. Holding the pan in one hand, gently rotate your wrist, tilting the pan to thinly and evenly distribute the batter over the surface. Return the skillet to the burner and cook for 1 minute or less, until the batter appears dry and the underside is lightly browned. Using a small spatula, separate the edges of the wrapper from the surface of the pan and carefully flip or turn the wrapper over to lightly brown on the other side. Remove the wrapper from the pan and set aside. Repeat the process with the remaining batter to form about 10 wrappers, making sure to recoat the surface of the pan with oil before cooking each wrapper.
Carefully separate the head of lettuce into individual leaves. Wash, pat dry, and set aside.
Filling
1 T sesame oil
1/2 onion, finely sliced
2 cloves garlic, finely minced
1 boneless, skinless chicken breast, thinly sliced
1/4 lb shrimp, shelled & deveined
1 small carrot, julienned into fine matchsticks
2 scallions, finely sliced
2 T oyster sauce
2 T patis (Asian fish sauce)
Heat the oil in a wok and saute onion and garlic until tender. Add chicken and shrimp and stir-fry until tender and cooked all the way through. Remove the chicken and shrimp from the pan and set aside. In the same wok, lightly stir-fry carrots and scallions until just tender. Return the chicken and shrimp to the wok, add oyster sauce and patis and and stir-fry until the mixture is hot and the liquid is evaporated, being careful not to overcook. Allow the mixture to cool.
To assemble the Lumpia, place a small piece of lettuce in the center of each wrapper. Top with a small amount of the filling mixture and a few pieces of jicama. Fold the bottom edge of the wrapper toward the center and snugly roll the wrapper into a cone around the filling. Secure with a toothpick. Serve with dipping sauce.
Dipping Sauce
1/4 cup rice wine vinegar
1/4 cup soy sauce
1 lime (juice only)
1 tsp sesame oil
4 cloves garlic, finely minced
1 tsp sugar
Mix all ingredients in a small jar with a tight fitting lid. Shake vigorously and allow to stand for one hour to marry flavors
Filipino Lumpia
"This is a traditional Filipino dish. It is the Filipino version of the egg rolls. It can be served as a side dish or as an appetizer."
Original recipe yield:
30 lumpia
PREP TIME 45 Min
COOK TIME 25 Min
READY IN 1 Hr 10 Min
INGREDIENTS
* 15 ml vegetable oil
* 455 g ground pork
* 2 cloves garlic, crushed
* 85 g chopped onion
* 65 g minced carrots
* 50 g chopped green onions
* 45 g thinly sliced green cabbage
* 2 g ground black pepper
* 6 g salt
* 3 g garlic powder
* 5 ml soy sauce
* 30 lumpia wrappers
* 475 ml vegetable oil for frying
DIRECTIONS
1. 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.
2. 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.
3. 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.