Fresh Lumpia Wrappers Food

FRESH LUMPIA WRAPPERS

Fresh Lumpia Wrappers image

These are very similar to crêpes-the staple of Brittany-but thinner and more delicate (and the filling is like nothing you'll find in the French tradition).

Provided by Mark Bittman

Categories Egg Quick & Easy Philippines Appetizer

Yield Makes 8 or more wrappers

Number Of Ingredients 3

Ingredients

1 cup flour
1 egg
Corn, grapeseed, or other neutral oil as needed

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.

LUMPIA-STUFFED WRAPPERS (LUMPIA LABONG)

Lumpia-Stuffed Wrappers (Lumpia Labong) image

Posted for the Zaar World Tour-Philippines. From the "Best of International Cooking" cookbook. I haven't had a chance to make these yet. NOTE: This recipe was originally posted with instructions not to fry the lumpia. However, after one reviewer tried the recipe as written, and claimed the lumpia not very appetizing, I decided to edit the recipe to include frying instructions.

Provided by Bayhill

Categories Pork

Time 1h30m

Yield 15 rolls

Number Of Ingredients 16

Ingredients

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
0.5 (18 ounce) can bamboo shoots, cut into julienne strips
2 cups Chinese cabbage, shredded
1/2 teaspoon salt
1 cup fresh bean sprout
15 philippine lumpia skins (can use spring-roll wrappers)
1 head lettuce (separated into leaves)
peanut oil (for frying lumpia)
1/4 cup cornstarch
1/3 cup packed brown sugar
1/2 cup soy sauce
1 1/2 cups water

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.

Nutrition Facts : Calories 157, Fat 2.4, SaturatedFat 0.3, Cholesterol 2.9, Sodium 808.4, Carbohydrate 28.9, Fiber 1.7, Sugar 6.3, Protein 5.3

FILIPINO LUMPIA WRAPPERS

Filipino Lumpia Wrappers image

Make and share this Filipino Lumpia Wrappers recipe from Food.com.

Provided by bmxmama

Categories Polynesian

Time 45m

Yield 12 serving(s)

Number Of Ingredients 3

Ingredients

1 cup flour
1 egg
1 cup water

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.

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