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Lumpia

Demonstrated by: Julia Cabatu, HECO.
Filipino Mixed Plate on April 1, 1995.

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Ingredients:

Lumpia

  • 1 lb ground meat or poultry
  • 1/4 teaspoon pepper
  • 2 cloves garlic, minced
  • 1 tablespoon patis or soy sauce
  • 1 large onion, chopped
  • 2 tablespoons flour
  • 1 can (8 oz) water chestnuts, chopped
  • 1/4 cup water
  • 2 lb bean sprouts
  • 30 lumpia wrappers
  • 1 1/2 teaspoons salt
  • Salad oil for frying

Directions:

  1. In a saucepan, brown meat with garlic and onion.
  2. Add water chestnuts, bean sprouts, salt, pepper, and patis or soy sauce; cook for 2 minutes.
  3. Drain and cool thoroughly.
  4. Combine flour and water to make a paste.
  5. To make lumpia, place 2 tablespoons filling on a wrapper.
  6. Fold nearest edge of wrapper over filling; fold left and right sides toward center.
  7. Roll tightly toward open edge.
  8. Seal with paste.
  9. Heat oil to 375°F.
  10. Fry lumpia until golden brown; drain.
  11. Serve with Lumpia Dipping Sauce.

Makes 30 lumpia.

  1. Lumpia Dipping Sauce 3 cloves garlic, minced 1/8 teaspoon salt 1/4 cup vinegar 1/8 teaspoon pepper.
  2. Combine all ingredients; serve with hot lumpia.

Makes about 1/4 cup.

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