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Lumpia Recipe

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This recipe for Lumpia, by , is from The Wilson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

(Aunt) Judy Stahler Tucson, AZ
Added: Saturday, October 3, 2009


1 lb. hamburger
1 carrot
1 head cabbage, chopped fine
1 medium onion, chopped
1 large potato, chopped fine
1 lb. fresh green beans, sliced thin
1chopped, cooked chicken or shrimp (optional)
Lumpia wrappers

Lumpia Sauce:
1 and 1/2 C water
1/2 C vinegar
corn starch
1/4 C soy sauce
2 T. sugar

Cook hamburger until separated. Add other ingredients. Cover and simmer until done and drain well in colander. If using cooked chicken or shrimp, add and stir now)
Put 2 T. of filling on Lumpia wrapper and fold in sides and roll. (if helps to have someone separate the wrappers as you are wrapping the lumpia). Brown Lumpia in skillet with 1 to 1 and 1/2 inches of oil. You will probably need more oil depending on how many you are frying. Drain on paper towels.
Put all ingredients for sauce in pan and cook. Add enough corn starch to thicken to paste. Cook until transparent. Serve Lumpia with lumpia sauce or ketchup.

Personal Notes:
Personal Notes:
Lumpia wrappers may be purchased at most Filipino or Japanese stores. You can use spring roll wrappers purchased at any Chinese food stores, however Lumpia wrappers are more ideal. This is a very good Filipino dish. As with any ethnic food there are various versions, this is one from the island of Mindanao.

This is the Filipino version of the Chinese egg roll or Mexican Chimichunga.

Submitted by her grandson Brad Stahler, Cedar Creek, Texas




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