- Lumpia Egg Wrappers recipe
- 2 tbsp. cooking oil
- 2 cloves garlic, minced
- 1 medium onion, diced
- 1/4 lb. ground pork
- 1/3 cup water
- 1 tsp. salt
- 1 tbsp. patis (fish sauce)
- 1/4 tsp. pepper
- 1 medium potato, pared and diced
- 1/2 cup green beans, French cut
- 1/2 cup diced singkamas (turnip)
- 1/2 cup carrots, cut into strips
- 1/2 cup shredded cabbage
- 1/4 cup canned chick peas
- 1/4 lb. shrimps, diced
- 12-15 small leaf lettuce
- 1/4 cup skinless, toasted peanuts, chopped coarse
Cooking Procedures :
- Prepare Lumpia Egg Wrappers and have it ready.
- Heat oil over medium heat. Sauté garlic and onion. Add pork and stir-fry until it changes color, about 5 minutes. Add water, cover and simmer for 8-10 minutes. Season with salt, patis and pepper.
- Add potato, stir-fry for 5 minutes. Add green beans, singkamas, carrots, cabbage, chick peas and shrimps, stirring for 5-10 minutes or until vegetables are cooked but still crisp (don’t overcooked). Taste and correct the seasonings. Remove from heat and set aside. Let it cool to room temperature.
- Place a lettuce leaf at the center of a lumpia wrapper, put 2 heaping tablespoon of pork-vegetable mixture along the lettuce leaf. Sprinkle a teaspoonful of peanut over filling.
- Fold the bottom part of the wrapper over the filling. Wrap one side of wrapper over the filling and roll to the other end to make a neat package/cylinder with top part of lettuce leaf slightly protruding out of open end of roll.
- Cover finished roll with waxed paper while doing the rest.
- Cut waxed paper into squares slightly bigger than lumpia rolls and wrap each roll individually in waxed paper to keep from drying.
- Serve fresh lumpia wrapped. Let the individuals unwrap rolls themselves just before eating them.
- Serve with Lumpiang Sariwa Brown Sauce and minced garlic place in separate bowls.
- Makes 12.
If singkamas (turnips) is not available in your area, use sayote (chayote) or water chestnuts as a substitute.
If you’re in the Philippines and have an access of ubod (heart or pith of palm), replace potato, singkamas and carrots with ubod to make Lumpiang Ubod instead.