Vegetable Lumpia Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 tbsp. cooking oil
2 cloves garlic, crushed
3 tbsp onion, minced
1 cup pork and/or chicken breast, sliced fine
1/2 cup shelled shrimp, devined, finely sliced (optional)
1 tsp. salt
1/8 tsp. ground Black Pepper
1 cup green beans, sliced diagonally
2 cups cabbage, shredded
1 large sweet potato, cut into strips
1 can ubod (palm hearts*, optional)
fresh mongo bean sprouts
2 tbsp. soy sauce
3 tbsp. chunky peanut butter
12-15 lumpia wrappers or
12 bib of Artisan lettuce leaves
*available in a can or frozen at Oriental Stores
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Directions: |
Directions:In hot oil, brown garlic, then add onions.
Add Pork and/or meat; cook for 5 minutes on high heat, stirring occasionally.
Add shrimp, if desired.
Season with salt and pepper.
Add the vegetables.
Season with soy sauce.
Drain and let it cool.
Add Peanut Butter????
For Fresh Lumpia: place lettuce leaf on lumpia wrapper (see recipe below)**. Spoon filling on leaf. Roll, fold one end and leave the other end opento show the lettuce. Use wax paper (cut in square) to separate and hold the rolled lumpia. Serve with fresh lumpia sauce (below)
For fried Lumpia: spoon 2 tbsp. of mixture on each lumpia wrapper and shape into log. Roll wrapper tightly into egg roll shape. Seal edges by brushing with beaten egg whites. Deep fry in hot oil and drain on paper towel.
FRESH LUMPIA SAUCE:
1/2 tbsp. cornstarch
1/3 cup sugar
1/4 cup soy sauce
2 cup water
1/2 tsp. salt
1/8 tsp. ground black pepper
1 tsp. garlic, crushed
Mix cornstarch and next 5 ingredients well. Gently boil, while stirring, 5 minutes until sauce thickens. Sprinkle fresh garlic on top.
FRESH LUMPIA WRAPPER**:
4 eggs
2/3 cup cornstarch
1/3 cup flour
2 1/2 cup water
1 tsp salt
1 tsp. sugar
Mix all ingredients until very smooth. Lightly grease a non-stick pan and heat. Pour very thin layer of mixture into pan. When dough start to come away from the pan, lift wrapper out carefully. Repeat with remaining mixture. |
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This recipe for Vegetable Lumpia is from