Lumpia Sauce Food

LUMPIA (FILIPINO SPRING ROLLS)

Steps:

• Using a serrated knife, cut the square lumpia wrappers in half so that you have two stacks of rectangular wrappers. Place a damp paper towel over the wrappers to keep them from drying out as you work.
• Combine the pork, cabbage, garlic, ginger, soy sauce, chicken bouillon powder (if using), eggs, and ground black pepper in a large bowl. Using your hands, or a rubber spatula, mix the filling well so that the seasonings are evenly distributed.
• Place one of the rectangular wrappers vertically on your work surface with the short edge facing you. Place a heaping teaspoon of the filling on the wrapper about half an inch from the edge closest to you. Grasp the bottom edge of the wrapper and roll it up and over the filling, continuing to roll until 2 inches of wrapper remain.
• Dip two fingers into a bowl of water, then moisten the last 2 inches of wrapper with your fingers. Finish rolling the lumpia, then rest it on its seam. Continue rolling with the rest of the filling and lumpia wrappers.
• At this point, you can freeze your rolled lumpia if you wish by placing them in freezer bags and then into your freezer.
• To cook the lumpia, fill a large frying pan with about 1/2-inch of vegetable oil. Heat the oil over medium-high heat. Gently place the lumpia into the hot oil and fry until golden brown on all sides, 3 to 5 minutes total (if frying frozen lumpia, it will take 1 to 2 minutes longer).
• Place the fried lumpia on paper towels and serve immediately with sweet and sour sauce or chili sauce (bottled from the store is fine).

FILIPINO LUMPIA SAUCE

Steps:

• Mix together first 4 ingredients. Boil about 2 minutes.
• Dissolve cornstarch in 2 T. water and add to mixture.
• Cook over low heat, stirring continuously until thickened.

HOMEMADE LUMPIA RECIPE BY TASTY

Steps:

• Make the filling: Heat the oil in a medium pan over medium-high heat.
• Add the onion, garlic, ginger, and carrot. Cook for 4 minutes, or until the onion is slightly translucent.
• Add the ground pork and cook for about 6 minutes, or until cooked through.
• Add the water chestnuts, salt, pepper, and soy sauce. Stir for 2 minutes, then mix in the green onion and cilantro. Remove the pan from the heat and let cool.
• Heat about an inch (2 cm) of canola oil in a deep, medium frying pan until it reaches 300°F (150°C).
• Lay out one lumpia wrapper in a diamond shape and spoon 2 tablespoons of filling at the bottom of the wrapper, leaving about an inch and a half (3 cm) of space from the bottom point.
• Fold the bottom point over the filling, then fold in the edges to create an envelope shape. Roll the wrapper toward the top point. Brush the top point with egg wash and finish the roll to seal the end.
• Carefully place four to five lumpia at a time in the hot oil. Frying on each side for 1-2 minutes, or until golden brown. Note: If the lumpia are cooking too fast or burning, reduce the heat.
• Remove the lumpia from the oil and drain on a wire rack or paper towels.
• Sprinkle with a garnish of cilantro and serve with sweet chili dipping sauce. Optional: Cut lumpia in half.
• Enjoy!

LUMPIA SAUCE FOR FRESH FILIPINO LUMPIA

Steps:

• Heat olive oil in a saucepan over medium heat. Add garlic; cook and stir until fragrant, about 2 minutes.
• Mix water, peanut butter, brown sugar, corn flour, and soy sauce together in a small saucepan until well blended and without any lumps. Bring to a boil; stir until mixture is thick, 6 to 10 minutes. Add the cooked garlic and mix well.

LUMPIA

Steps:

• Heat oil in skillet and saute garlic and onions until tender. Add pork and saute until browned. Add vegetables and cook until tender, yet crisp, about 5-10 minutes. Remove from heat. Season with soy sauce. When mixture is cool, add bean sprouts. Salt to taste.
• To assemble lumpia: Carefully separate wrappers. To prevent them from drying out, cover unused wrappers with moist paper towel. Lay one wrapper on clean surface. Place about 2-3 tablespoons of the filling near the edge closest to you. Roll edge towards the middle. Fold in both sides and continue rolling. Moisten opposite edge with water to seal. Repeat with other wrappers. Lumpia can be frozen until ready to use.
• Deep fry at 350 degrees until golden brown, about 3-5 minutes on each side. Drain on paper towels. Serve with sweet sour or vinegar and garlic dipping sauce.
• Vinegar Dipping Sauce: Mix together all ingredients and let sit for 1/2 hour. Makes 1/2 cup.
• Sweet and Sour Sauce: In a small pan combine vinegar, soy sauce, ketchup, water, sugar and salt, and boil for 2 minutes. Thicken with cornstarch mixture. Makes 1 1/4 cup.

SWEET AND SOUR DIPPING SAUCE/LUMPIA DIPPING SAUCE

Steps:

• In a 2-quart sauce pan combine all ingredients.
• Stir ingredients together well until the cornstarch is completely incorporated and there are no lumps.
• Place pan over medium heat and cook; stirring constantly with the whisk until the mixture boils and thickens slightly.
• Set aside to cool to room temperature.

TRADITIONAL FILIPINO LUMPIA

Steps:

• 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.

LUMPIA - SIMPLE AND EASY

Steps:

• Mix all ingredients,.
• Put one tablespoons of the mixture in the center of each Lumpia skin and roll into a cigar shape. Using your finger, wet the edge of the wrapper just slightly to hold it together.
• Using a wok or deep skillet, fry in the oil until golden brown.
• Serve with sweet and sour sauce for a dip. See my Recipe #149516.

FILIPINO LUMPIA

Steps:

• 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. In the Philippines, lumpia was eaten with banana ketchup, but I've never seen it sold in America.

SMILEJENNA'S LUMPIA SAUCE

Steps:

• Stir together the water, brown sugar, and cornstarch in a small saucepan. Bring to a simmer over medium-high heat, and stir until the sugar has dissolved and the sauce has thickened. Remove from the heat, and stir in the garlic and red pepper flakes.

FILIPINO LUMPIA RECIPE WITH LUMPIA SAUCE

Steps:

• In a wok or large pan, add ground beef, ground pork, 2 tablespoons soy sauce, 1 teaspoon sesame oil, 1 teaspoon hot oil, 1/2 teaspoon of ginger and half of the garlic.
• Cook until meat has browned. Drain off excess fat.
• Return meat to wok. Add in carrots, celery, onions and bean sprouts. Cook until the veggies start to soften. Add in remaining soy sauce, sesame oil, hot oil, ginger and salt. Mix well and cook until beans sprouts have softened. Adjust seasoning with more salt as needed.
• Place 1 -2 tablespoons of filling about an inch from the point closest to you. Working away from you, fold the wrapper over the filling. Next fold in both sides. Dip a pastry brush into the egg and brush the edges. Continue rolling to seal completely. Repeat with remaining filling and wrappers.
• To fry: Heat 1 inch of oil in a large heavy bottomed skillet. Once hot, fry lumpia in batches until golden brown, about 3 minutes per batch.
• To freeze: Place rolled lumpia in a single layer on a baking sheet and place in the freezer. Once frozen store in resealable bags. To cook after freezing thaw completely and fry until golden.
• To make sauce, combine soy sauce, vinegar and granulated garlic.
• Serve with sauce.

LUMPIA SHANGHAI

Steps:

• Using a small food processor, chop the shrimp to a coarse grind resembling hamburger meat. Remove to a large mixing bowl.
• In the same food processor, chop the garlic as small as possible. Add the green onion and yellow onion and pulse to a similar size as the shrimp. Remove the onion mixture to the mixing bowl with the shrimp. Next pulse the shiitake caps and sliced water chestnuts. Add the pork to the food processor and pulse once more. Add to the mixing bowl.
• Add the fish sauce, soy sauce, brown sugar and white pepper to the mixing bowl. Mix all the ingredients thoroughly, cover with plastic wrap and refrigerate for 30 minutes.
• Carefully peel one lumpia wrapper off the stack. Orient the wrapper square to the edge of the counter, not diagonal. Scoop about 1 heaping tablespoon of the filling (approximately 1 ounce) and spread it about an inch from the edge closest to you and about 1/2 inch from each side. Fold the edge closest to you past the filling, then using the fingertips, pull and concentrate the filling into a tight rope close to you. Next, roll away from you to form a thin eggroll shape, stopping about 1 1/2 inches from the edge. Fold one end inward and using a brush or fork, apply a minimal amount of beaten egg to the edge and folded-in end as glue. Finish rolling to complete the roll. Place the lumpia seam-side down on a plate while the remainder are formed. You should have approximately 30 rolls.
• Heat 1 inch of the frying oil to 340 to 350 degrees F in a large, heavy-bottomed pot. When the oil is at temperature, fry the lumpia in batches until golden brown and cooked through, about 3 minutes. Remove to drain on a wire rack or paper towels.
• Mix the sweet chile sauce and vinegar and serve with the hot rolls. You can adjust the amount of vinegar to taste.

WHAT TO SERVE WITH LUMPIA? 8 BEST SIDE DISHES

Steps:

• Choose your favorite recipe from the list of options.
• Organize all required ingredients and prepare a delicious meal in 30 minutes or less!

LUMPIA

Steps:

• Heat oil in skillet and saute garlic and onions until tender. Add pork and saute until browned. Add vegetables and cook until tender, yet crisp, about 5-10 minutes. Remove from heat. Season with soy sauce. When mixture is cool, add bean sprouts. Salt to taste.
• To assemble lumpia: Carefully separate wrappers. To prevent them from drying out, cover unused wrappers with moist paper towel. Lay one wrapper on clean surface. Place about 2-3 tablespoons of the filling near the edge closest to you. Roll edge towards the middle. Fold in both sides and continue rolling. Moisten opposite edge with water to seal. Repeat with other wrappers. Lumpia can be frozen until ready to use.
• Deep fry at 350 degrees until golden brown, about 3-5 minutes on each side. Drain on paper towels. Serve with Sweet and Sour or Vinegar and Garlic Dipping Sauce.
• In a small pan combine vinegar, soy sauce, ketchup, water, sugar and salt, and boil for 2 minutes. Thicken with cornstarch mixture.
• Mix together all ingredients.

LUMPIA

Steps:

• In a food processor, chop the garlic as small as possible. Add the green onion and yellow onion and pulse to a similar size as the garlic. Add and pulse the shiitake mushroom caps and water chestnuts until all are a similar size. Add the shrimp and pulse until the shrimp are a coarse hamburger grind. Add the ground pork, soy sauce, fish sauce, brown sugar and pepper and mix all thoroughly. Transfer to a bowl, then cover with plastic wrap and refrigerate for 30 minutes.
• Preheat 1 inch frying oil to 350 to 360 degrees F in a heavy-bottomed pot.
• Carefully peel one wrapper off the stack. Orient the wrapper square to the edge of the counter, not diagonal. Scoop about a heaping tablespoon (approximately 1 ounce) of the filling and spread it about an inch from the edge closest to you and about 1/2 inch from each side. Brush all of the edges with the egg wash. Fold the edges in on the sides and begin rolling the bottom of the wrapper to the top, making a tight rope. Make sure when you finish rolling that the egg wash has sealed the roll. Place the lumpia seam-side down on a plate while you make the remaining lumpia. (This amount of filling should make approximately 30 rolls. (These could be made smaller for appetizers.)
• Fry in batches until golden brown and cooked through, about 3 minutes. Remove to drain on a rack or paper towels. Serve hot with sweet chile sauce mixed with vinegar to taste.

LUMPIA SHANGHAI

Steps:

• Mix pork, green onions, eggs and soy sauce in bowl. Season with salt and pepper. Lay out one lumpia wrapper on clean surface. Spread 1-2 tablespoons of mixture in a thin line against the edge of wrapper. Roll tightly, very long and thin, leaving the edges open. Seal opposite end with water.
• Deep fry at 350 degrees until golden brown, about 3-5 minutes. Drain on paper towels. Before serving, cut them in half. Serve with sweet sour or vinegar and garlic dipping sauce.
• Mix together all ingredients.
• In a small pan combine vinegar, soy sauce, ketchup, water, sugar and salt, and boil for 2 minutes. Thicken with cornstarch mixture.

LUMPIA SHANGHAI (CRISPY FILIPINO SPRING ROLLS)

Steps:

• Defrost and un-peel spring roll wrappers. Cover the peeled wrappers with a damp cloth to prevent drying out.
• Combine all filling ingredients in a mixing bowl and mix thoroughly. Take ¼ teaspoon of the mixture and cook in the microwave for about ten to 15 seconds. Taste this piece to make sure your filling is properly seasoned. Adjust seasoning if necessary.
• Place one spring roll wrapper on the surface. Add three tablespoons of filling and form it into a horizontal long along the bottom half of your spring roll wrapper. Leave about half to one inch of space from the edge to the filling.
• Use your hands to form the filling into a log shape.
• Take the bottom edge of the wrapper and fold it over the filling tightly. Continue to roll the wrapper upwards making a tight log.
• At about two inches from the top, add a small amount of egg wash to the top edge of the wrapper.
• Finish rolling it upwards and seal the roll tightly.
• Using scissors or a knife, cut the roll into three pieces, about three inches long each.
• In a heavy bottomed pot, add about two inches of oil and heat to 375 °F.
• Carefully add the rolled lumpias into the oil and cook for about three to four minutes each batch. They should come out golden brown in color with a crispy outside layer. Using a thermometer, they should measure at least 165 °F for doneness.
• Remove them from the oil and place on a paper towel and rack to remove excess oil.
• Serve as soon as possible with a side of steamed rice and a sweet and sour dipping sauce.

LUMPIANG SARIWA

Steps:

• In a wide pan over medium heat, heat oil. Add onions and garlic and cook until softened.
• Add fish sauce and cook for another 1 to 2 minutes.
• Add carrots, sweet potatoes, and green beans. Stir to combine.
• Lower heat, cover and cook for about 7 to 10 minutes or until tender.
• Add mung beans and continue to cook until tender-crisp.
• Add sugar and stir to distribute.
• Remove from pan and drain well in a colander.

LUMPIA SHANGHAI DIPPING SAUCE

Steps:

• Combine cornstarch and water in a small bowl. Set aside.
• Whisk all the sauce ingredients in a pot. Bring it to a boil over medium heat. When the sugar has dissolved do a taste test. Adjust salt/vinegar/sugar/pepper flakes based on preference.
• Stir cornstarch slurry. Add to the pot and cook until the sauce is thickened. Let it cool completely then transfer to a jar or serving bowl. Serve with lumpia and enjoy!

LUMPIA (LUMPIANG SHANGHAI) RECIPE BY TASTY

Steps:

• Add the carrots, onion, and water chestnuts to the bowl of a food processor. Pulse until the vegetables are finely chopped, but not ground into a paste.
• Transfer the vegetables to a large bowl with the ground pork, green onions, garlic, soy sauce, Knorr seasoning, sugar, black pepper, and egg. Stir with a fork until well combined; do not overmix. Cover the bowl with plastic wrap and refrigerate for 1 hour.
• Gently separate the lumpia wrappers from one another and cover with a damp towel to prevent them from drying out.
• Add the flour and water to a small bowl and whisk to combine, making sure there are no lumps.
• Assemble the lumpia: Scoop 5 tablespoons (52 grams) of the filling onto the center of a lumpia wrapper and shape into a horizontal line, all the way across the wrapper. Fold the bottom of the wrapper over the filling and start to roll tightly. Brush the flour paste on the top edge of the wrapper, then continue rolling to seal. Transfer to a baking sheet and repeat with the remaining wrappers and filling.
• Cut each lumpia crosswise into 4 equal pieces.
• If desired, arrange the lumpia in a single layer on a baking sheet, making sure they are not touching each other. Freeze until solid, 2-3 hours, then transfer to an airtight container. The lumpia will keep in the freezer for 3-4 weeks.
• When ready to fry, pour 1 inch of canola oil into a large pot and heat over medium heat until the temperature reaches 375°F (190°C). Line a rimmed baking sheet with paper towels and set a wire rack on top.
• Working in batches to avoid overcrowding the pot, add the lumpia to the hot oil and fry for 5-7 minutes, until golden brown. Transfer to the wire rack to drain and repeat with the remaining lumpia, allowing the oil to return to temperature between batches.
• Serve the lumpia with your favorite sauce for dipping.
• Enjoy!

LUMPIA

Steps:

• Put the beef and pork in a large bowl and gently mix to combine.
• Add the garlic, ginger, water chestnuts, carrot, onion, soy sauce, sesame oil, salt, pepper, chili flakes, and scallion and mix until combined.
• Line a baking sheet with parchment. Take half of a wrapper and place it on your work surface so that a point is facing you. Place about 2 heaping tablespoons of the filling on the wrapper and spread it out to the edges. Turn up the bottom corner and roll upward. Fold in the left and right corners, making sure the filling is nicely packed, with no air pockets. Continue rolling. Dip your finger in the egg wash, pat it on the remaining corner, and finish rolling the lumpia, sealing the edge. The lumpia should be about 1/2 inch in diameter. Put the lumpia on the baking sheet. The lumpia can be made to this point and refrigerated, covered with a damp towel, for up to 8 hours or frozen in an airtight container for 2 to 3 weeks.
• Heat the oil in a wok or high-sided sauté pan over medium heat until it reaches 350 degrees F on a deep-fry thermometer. Line another baking sheet with paper towels. Fry the lumpia in batches of four to six, until golden brown and crispy and the meat is cooked through, for a total of 4 minutes for fresh lumpia and 6 minutes for frozen. Remove with a slotted spoon to the prepared baking sheet. Serve with the sweet chili sauce on the side.
• Note: I find that it helps to separate the wrappers in advance; cover them with a damp paper towel to prevent them from drying out.

LUMPIA WITH OYSTER SAUCE

Steps:

• Grate the water chestnuts, celery rib and the carrot and place in a mixing bowl along with the sliced green onion.
• Set aside.
• In a large frying pan, over medium heat, put the oil.
• When the oil is hot, quickly stir in the garlic, and then add the ground beef.
• Stir-fry until the beef has browned.
• Add the vegetables from the mixing bowl and keep cooking, stirring frequently, 1-2 more minutes.
• Add the oyster sauce, salt and ground black pepper.
• Blend well and adjust seasonings if needed.
• Turn off heat and let cool.
• Put 1 Table. of filling in each lumpia/spring roll wrapper and roll tightly.
• Moisten ends with water to seal.
• Place finished lumpia seam side down on a large baking sheet, and cover with plastic wrap until all of the lumpia are made up.
• Deep fry 2-3 at a time in hot oil.
• When well browned, drain the lumpia on paper towels.
• Serve with lumpia sauce, catsup or soy sauce.
• Lumpia can quickly get soggy, so eat them as soon as they are fried.
• You can also freeze rolled up lumpia and fry them later.
• To use frozen lumpia, take out just the number needed, and deep fry in hot oil in batches.
• Allow more time for frying if the lumpia are frozen.