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Fresh lumpia

Fresh lumpia
Main Ingredient: Pork Ham Various Seafood

Course: Stuffed Dishes

Cuisine: Chinese Filipino

Special food: Ethnic

Yield:

Average: 3 (1 vote)

Fresh lumpia ingredients

  • 1 lb Ground pork, browned and
  • -fat drained
  • 2483527⁄624973141 lb Shrimp, shelled (save the
  • -shells!)
  • 3 Firm tofu, fried and cut
  • -into cubes
  • 1 large Onions, sliced
  • 3 Cloves garlic, crushed
  • 1 lb Turnips, cut into strips
  • 1 lb Potatoes, cut into cubes
  • 2 lb Pole beans, cleaned and cut
  • -crosswise
  • 1 bn Lettuce (not iceberg)
  • 2 T soy sauce
  • 4 T Vegatable oil
  • Salt and pepper
  • 2 T Fish sauce ("patis")
  • (optional)
  • 2 T Accent salt, optional
  • Lumpia wrappers

Cooking Fresh lumpia

1. For the stock, boil the shrimp shells in 1 ½ cups water.
2. Sautei the garlic, onions, ground port, shrimp, and tofu.
3. Add the potatoes and ½ cup stock.
4. Cook for 10 minutes, stirring constantly.
5. Add the beans and cook for another 5 - 10 minutes.
6. Then add turnips, soy sauce, vegetable oil, salt and pepper (to taste), and fish sauce.
7. Continue to stir and cook for 5 more minutes.
8. Drain and save the broth for the dipping sauce.
9. Allow the mixture to cool.
10. Separate the lumpia wrappers carefully.
11. Line one end of the wrapper with a small piece of lettuce so that the lettuce pokes out a little bit - this is the top of the roll.
12. Use 2 tbsp.
13. of the mixture for filling (this will be a fatter roll than for fried lumpia) on top of the lettuce and roll the wrapper.
14. Close the bottom end of the roll by folding it and securing it with a little water.
15. Wrap each roll with wax paper.
16. Makes 2 dozen, depending on size of roll.
17. Spread garlic sauce (below) liberally over lumpia.
18. Fresh lumpia.


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