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Filipino Lumpia Recipe - Cooking Index

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Filipino Lumpia

Many Southeast Asian countries enjoy variations of the Chinese egg roll; Lumpia is the delicate Filipino version. Lumpia wrappers are thinner than egg roll wrappers. You can purchase them, frozen, in Asian markets.

Courses: Starters and appetizers

Recipe Ingredients

  Dipping Sauce
2   Taespoons minced garlic
1/4 cup 59mlChicken broth
2 tablespoons 30mlSoy sauce
2 tablespoons 30mlRice vinegar
1/4 cup 40g / 1.4ozBrown sugar - (packed)
2 tablespoons 30mlCornstarch - dissolved in
2 tablespoons 30mlWater
1   Chinese sausage - (abt 2 oz)
1   Russet potato (medium)
1   Carrot (small)
4 oz 113gJicama
2 tablespoons 30mlVegetable oil
1 tablespoon 15mlMinced garlic
1 teaspoon 5mlMinced ginger
1/2 lb 227g / 8ozLean ground pork
1 cup 237mlShredded Chinese (napa) cabbage
1 cup 237mlChayote - peeled, shredded (small)
3   Green onions/ including tops - slivered
2 tablespoons 30mlChicken broth - if needed
2 tablespoons 30mlSoy sauce
1 tablespoon 15mlDry sherry or Chinese rice wine
1 teaspoon 5mlSesame oil
1 teaspoon 5mlCornstarch - dissolved in
2   Taespoons water
8   Spring rolls or lumpia wrappers
1   Egg - lightly beaten
  Oil - for deep frying
8   Lettuce leaves - for garnish

Recipe Instructions

Combine the dipping sauce ingredients (except the cornstarch solution) in a small saucepan and bring to a boil over medium-high heat. Add the cornstarch solution and cook, stirring, until the sauce boils and thickens. Remove from the heat

Cut the sausage, potato, carrot, and jicama into matchstick pieces. Place a wok or wide frying pan over medium-high heat until hot. Add 2 tablespoons of oil, swirling to coat the sides of the pan. Add the garlic and ginger and cook, stirring, until fragrant, about 10 seconds. Add the pork, sausage, and potato and stir-fry until the pork is browned and crumbly and the potato is soft, 3 to 4 minutes. Add the cabbage, chayote, carrot, jicama, and green onions; stir-fry until the carrot is crisp-tender, about 2 minutes. Add the broth if the mixture becomes too dry. Str in the soy sauce, sherry, and sesame oil and add the cornstarch solution. Cook, stirring, until the sauce boils and thickens. Transfer the filling to a bowl and refrigerate until cool.

Lay a wrapper on the table with one corner toward you; keep the remaining wrappers covered to prevent drying. Mound about 1/3 cup of filling across the middle of the wrapper, stopping 1 inch from the corners. Fold the bottom corner the filling to cover, then fold over the right and left corners. Roll over once to enclose the filling. Brush the remaining triangle of the wrapper with egg and fold over to seal. Cover the filled lumpia with a damp cloth while filling the remaining wrappers.

Heat the oven to 200 degrees. Set a wok in a ring stand and add vegetable oil to a depth of about 2 inches. Heat the oil to 360 degrees; adjust the heat to medium-high. Fry the lumpia, half at a time, turning occasionally, until golden brown, 2 to 3 minutes. Keep the fried rolls warm in the oven while cooking the remaining rolls. Meanwhile, reheat the dipping sauce. Serve the lumpia on a platter lined with lettuce leaves. Serve the dipping sauce alongside.

This recipe yields 8 rolls.

Everybody's Wokking by Martin Yan, (Harlow & Ratner, 1991)


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