Fresh Lumpia Wrapper Homemade Food

FRESH LUMPIA WRAPPERS

Steps:

• 1. Whisk together the flour, egg, and 1 cup water until very smooth.
• 2. Heat an 8- or 10-inch nonstick skillet over medium heat. When a drop of water skitters across the surface before evaporating, add a little oil-just a teaspoon or so. Ladle about 2 tablespoons of the batter into the skillet and swirl it around so that it forms a thin layer on the bottom of the pan. Pour the excess batter back in the bowl.
• 3. When the wrapper is just cooked through and the edges lift away from the pan, remove it carefully (you need not turn it over). Repeat with the remaining batter. If you like, keep the wrappers warm, covered, in a 200°F oven, for up to an hour before filling and serving.

FILIPINO LUMPIA WRAPPERS

Steps:

• Mix until smooth.
• Lightly grease heated pan.
• Brush mix in heated pan.
• Lift carefully when dough begins to come away from pan.
• And set on cooling rack.
• Wrappers should be thin enough to be cooked on one side.
• You can also use a crepe pan to make this easier.

LUMPIA-STUFFED WRAPPERS (LUMPIA LABONG)

Steps:

• 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.