View Full Version : Lumpia Anyone
07-30-2001, 02:49 PM
I did a search for Lumpia and could not find one. Does anyone have such a recipe. Not low fat, (unfortunately) but delicious.
07-30-2001, 03:07 PM
I had to do a search on www.foodsubs.com to find out what it even was:
lumpia wrapper Pronunciation: LOOM-pee-ah Notes: These thin wrappers are used to make lumpias, a Filipino type of egg roll. Substitutes: lettuce (another traditional lumpia wrapper) OR egg roll wrapper OR rice paper
Is that what you want recipes for, the wrappers? Or recipes using the wrappers?
I just did a search on yahoo for "lumpia" and there were 1270 results Maybe you can find something there.
07-30-2001, 05:09 PM
Thanks Funnybone. I was looking for recipes in the wrappers. BTW, I didn't think this post went thru. I got an error message and then couldn't access the CL BB for a while.
07-30-2001, 08:32 PM
One of my friends from college is from the Phillipines, so I will ask her for her recipe and post it as soon as she sends it. She has made them for us before and like you said, not low-fat!!! But yummy....
07-30-2001, 10:01 PM
Here's a recipe I found:
Serves 15 pieces
1 pound ground chicken or turkey
1 pound ground pork
1/2 pound shrimp -- shelled and cut small
2 medium potatoes -- peeled and diced small
2 medium carrots -- peeled and diced small
1 pound green beans -- trimmed and cut small
1/4 pound bean sprouts
1 small cabbage head -- shredded
2 cloves garlic -- minced
1 medium onion -- diced
30 egg roll skins
msg -- to taste (optional)
1-1/2 cups vegetable oil -- for frying
Brown meat and chicken in pan (no water of grease). Remove from pan. Brown garlic and onion in butter; add shrimp and salt. When shrimp is pink, add meat and chicken. When meat is cooked, add beans. When beans are soft, add potatoes and carrots. Cook till tender, then add cabbage and bean sprout last. Cook for 5 minutes. Add salt and MSG (optional) to taste. Drain before adding to wrapper. With wrapper corner toward you, place 2 to 3 tablespoons cooked mixture in wrapper. Roll into tight roll and seal end with a water-flour paste. Fry rolls in oil till brown over medium-medium high heat. Drain on paper towels.
Amounts can be adjusted to your tastes. May substitute two 14 oz. cans of French-style beans for the fresh green beans. Potatoes and carrots may be shredded instead of diced. May substitute canned bean sprouts for fresh.
1 clove garlic -- crushed
1/2 cup brown sugar
1/2 cup soy sauce
1-1/2 cups water
4 tablespoons cornstarch
1/3 cups cold water
1 tablespoon vegetable oil
Mince the garlic and mix the cornstarch into the 1/3 cup water.
Heat the oil in a medium saucepan on medium heat; add garlic and saute until softened. Stir in brown sugar, soy sauce and 1-1/2 cups water. Slowly add cornstarch mixture stirring constantly until thickened.
Makes 4 cups.
And here is a website with a few more recipes:
07-31-2001, 02:07 PM
Thanks in advance Lindrusso, and thanks Sneezles!:)
07-31-2001, 10:11 PM
You're welcome and I hope they are what you were looking for, I belonged to a parish that had a very large Filipino membership and they had a booth at each year's bazaar selling lumpia-they are wonderful!
08-01-2001, 07:46 AM
Couldn't help but chime in about lumpia. We were blessed to sample a dessert lumpia (some sort of berry cream), Euro-Pacific style at Roy's Restaurant in Hawaii. It obviously made an impression, because I still remember its scrumptiosity uncountable years later!
mmmmmmm mmmmm mmmm, tres ono!
08-01-2001, 07:59 AM
Well, my friend emailed me her recipe, but it's one of those family things without specifics. But, perhaps you can use it as a comparison to other recipes at least!
OK, this recipe is totally by memory ... actually my mom never uses exact amounts so I may be off.
= ground pork (1lb?)
= shrimp (1/2 lb?)
= sausage (the kind with garlic and pork in the thin skin) 1 pkg
= carrots (about 4?)
= celery (about 4)
= 1 egg
I blend this in a food processor (my mom uses a grinder but who has those anymore!) and spread thinly on egg roll wrappers. Roll tight and cut into fours. Deep fry until golden brown.
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