Vegetarian Lumpia From The Philippines 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).

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.

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.

VEGETARIAN LUMPIA FROM THE PHILIPPINES

Steps:

• Saute chopped carrots, leeks, shallots and salt in sesame oil til the carrots are tender and soft.
• Use the lumpia skins at either full size or 1/4 size (by cutting larger skins into four squares).
• Moisten a lumpia skin in water and roll the vegetable mixture into the skin.
• Repeat with the remaining skins.
• Bake at 375 on a lightly oiled baking sheet for approx 20-25 minutes or until lightly browned- keep an eye on them, as ovens vary.
• Serve hot with plum or duck sauce.
• Enjoy!

VEGETARIAN LUMPIANG SHANGHAI (SIMILAR TO AN EGG ROLL)

Steps:

• Lumpia Wrapper:.
• In a bowl, whisk together eggs, water, cornstarch, flour, and salt until smooth. Strain batter.
• Place a non-stick 8-inch omlet pan over medium heat until hot and brush with a little oil. Pour 1/4 cup batter into the pan so the batter covers the entire surface.
• Cook until the edge of the wrapper is lightly browned and the surface looks dry; about 45 seconds. Loosen edge with spatula, turn wrapper, and cook 10 seconds longer. Turn wrapper out of the pan and onto a plate.
• Repeat to use all of the batter.
• Filling:.
• Saute garlic and onion in 1 Tbsp oil for about a minutes.
• Add all ingredients except the lumpia wrappers and the oil for frying. Cook for about 2 more minutes.
• Spoon some of the filling mixture onto a wrapper and roll folding over and tucking the side in like you would a spring roll or egg roll.
• Heat oil for frying in a pan and fry the lumpia and filling until golden brown.
• Serve immediately with sweet and sour sauce or fresh calamansi (small round fruit in the Philippines that tastes like limes but with a slightly sweeter taste).

FILIPINO CHICKEN LUMPIA

Steps:

• Mix together ground chicken, salt and pepper.
• Add carrots, onions, egg, sesame oil, and oyster sauce.
• Place 2 to 3 tablespoons of filling at one end of the lumpia wrapper.
• Roll till the middle.
• Fold the sides inwards.
• Fold till the end.
• Wet the edges with water to seal.
• In a pan at medium heat, add enough oil to submerge the lumpia halfway.
• Fry each side of the lumpia for 5 -7 minutes each or till golden.
• Place these on a rack or kitchen towel to remove the excess oil.
• Serve it with sweet and sour sauce, over rice or as a side dish.