Friday, June 20, 2008

Fried Lumpia

I modified the recipe from


1/2 pound ground pork (you may add ground chicken or turkey)

1/4 pound shrimp -- shelled and cut small
1 medium potatoes -- peeled and diced small
1 medium carrots -- peeled and diced small
1/2 pound green beans -- trimmed and cut small
1/8 pound bean sprouts
half small cabbage head -- shredded
2 cloves garlic -- minced
1 medium onion -- diced
15 egg roll wrappers ( you can buy a pack)
salt and pepper
1 cup vegetable oil -- for frying
1 tbsp butter


Brown the ground meat in a pan (no oil). Remove from pan. Brown garlic and onion in butter; add shrimp and salt. When shrimp is pink, add meat and add beans when it's cooked later. 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 pepper 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.

Next step:

Lumpia Sauce

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.

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