Fresh Lumpia Vegetable Roll Recipes

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FRESH VEGETABLE LUMPIA

This is an adopted recipe that I've not yet had the chance to try, although it looks wonderful. I wasn't even sure what annatto seeds were, so I looked it up and here's what I found, from http://www.cuisinenet.com/glossary/achiote.html: "The small hard achiote seed, which is also called the annatto seed, is sold both whole and ground. It is prized in Indian and Hispanic cuisine for its slightly bitter, earthy flavor and russet color. In the United States, annatto extract is used to color butter, margarine, and cheese." I would say that if you can't find it, to try it without the annatto seed. That's probably what I'll do when I eventually make these. Any reviews by those who make this recipe before I do (or after, of course) would be appreciated. Thanks!

Provided by spatchcock

Categories     Filipino

Time 1h

Yield 20 serving(s)

Number Of Ingredients 22



Fresh Vegetable Lumpia image

Steps:

  • Lumpia Sauce: Cook ahead before making the lumpia and set aside.
  • Mix all ingredients except cornstarch.
  • Boil.
  • Dispense cornstarch in water and add to the boiling mixture.
  • Reduce heat and stir to prevent lumps.
  • Serve with Fresh Lumpia.
  • Freshly crushed garlic may be served mix with the sauce.
  • Fresh Lumpia: Soak annatto seed in vegetable oil.
  • Saute garlic in oil until brown.
  • Add onions, pork and shrimps.
  • Pour water or soup stock and cover.
  • Cook over moderate heat until pork is tender.
  • Add potatoes and other vegetables and cook for 5 minutes.
  • Strain annatto seed from the oil and add the oil to the vegetable mixture.
  • Season with fish sauce.
  • Cook until all vegetables are crisp and tender (dont overcook vegetables).
  • Cool and drain in a colander.
  • When cool, place 1 lettuce leaf on top of each lumpia wrapper.
  • Add the vegetable mixture and wrap with lettuce showing at the end.
  • Serve with Lumpia sauce.

1 tablespoon annatto seeds or 1 tablespoon ground annatto seed
2 garlic cloves, crushed
2 oil or 2 lard
4 pieces tofu (optional)
1 tablespoon salt
1 1/2 cups water or 1 1/2 cups chicken stock
1/2 cup carrot, strips
1/2 cup chopped onion
1/2 lb pork, cubed (any cut)
1/2 lb shrimp, shelled and chopped coarsely
20 lumpia skins
1 cup potato, strips
3 cups shredded cabbage
2 cups string beans, strips
1 cup garbanzo beans
2 tablespoons fish sauce
10 lettuce leaves
1/2 cup sugar
3 tablespoons cornstarch
1/4 cup soy sauce
1 1/2 cups water
crushed garlic (optional)

TRADITIONAL FILIPINO LUMPIA

This is a traditional Filipino dish. It is the Filipino version of the egg rolls. It can be served as a side dish or as an appetizer.

Provided by LILQTPINAY23

Categories     Appetizers and Snacks     Wraps and Rolls

Time 1h10m

Yield 15

Number Of Ingredients 13



Traditional Filipino Lumpia image

Steps:

  • Place a wok or large skillet over high heat, and pour in 1 tablespoon vegetable oil. Cook pork, stirring frequently, until no pink is showing. Remove pork from pan and set aside. Drain grease from pan, leaving a thin coating. Cook garlic and onion in the same pan for 2 minutes. Stir in the cooked pork, carrots, green onions, and cabbage. Season with pepper, salt, garlic powder, and soy sauce. Remove from heat, and set aside until cool enough to handle.
  • Place three heaping tablespoons of the filling diagonally near one corner of each wrapper, leaving a 1 1/2 inch space at both ends. Fold the side along the length of the filling over the filling, tuck in both ends, and roll neatly. Keep the roll tight as you assemble. Moisten the other side of the wrapper with water to seal the edge. Cover the rolls with plastic wrap to retain moisture.
  • Heat a heavy skillet over medium heat, add oil to 1/2 inch depth, and heat for 5 minutes. Slide 3 or 4 lumpia into the oil. Fry the rolls for 1 to 2 minutes, until all sides are golden brown. Drain on paper towels. Serve immediately.

Nutrition Facts : Calories 167.7 calories, Carbohydrate 11 g, Cholesterol 23.2 mg, Fat 10.5 g, Fiber 0.7 g, Protein 7 g, SaturatedFat 2.9 g, Sodium 287.8 mg, Sugar 0.7 g

1 tablespoon vegetable oil
1 pound ground pork
2 cloves garlic, crushed
½ cup chopped onion
½ cup minced carrots
½ cup chopped green onions
½ cup thinly sliced green cabbage
1 teaspoon ground black pepper
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon soy sauce
30 lumpia wrappers
2 cups vegetable oil for frying

VEGETABLE AND SHRIMP LUMPIA RECIPE BY TASTY

Cooking for a crowd and need the perfect appetizer? Try making these shrimp and veggie-stuffed lumpia, or, as they're referred to in the Philippines, lumpia togue-- togue meaning bean sprout. Your guests will love the crisp wrappers and flavor-packed filling, and you will love how quickly a batch can be whipped up. You can also make these ahead of time, freeze, and fry a few days later!

Provided by Katie Aubin

Categories     Sides

Time 30m

Yield 16 lumpias

Number Of Ingredients 22



Vegetable And Shrimp Lumpia Recipe by Tasty image

Steps:

  • Make the sweet chili sauce: In a small pot over medium heat, mix together ½ cup (120 ml) of water, the garlic, Fresno chilies, sugar, rice vinegar, and salt. Bring to a boil, then reduce the heat to low and simmer for 2 minutes.
  • In a small bowl, whisk together the cornstarch and remaining tablespoon of water.
  • Whisk the cornstarch slurry into the sauce until fully incorporated. Continue to simmer for 1 minute, or until the mixture has thickened. Remove from the heat and let cool.
  • Make the lumpia: Julienne the carrots. Cut the green beans on the diagonal.
  • In a large skillet, heat the vegetable oil over medium-high heat. Add the onion and cook for 3 minutes or until slightly tender.
  • Add the garlic and ginger, and continue cooking for 2 minutes more, until fragrant.
  • Add the carrots and green beans, and toss to combine. Add the shrimp, fish sauce, salt, pepper, and rice vinegar, and cook for 2 minutes or until shrimp is pink.
  • Add the bean sprouts, toss to incorporate, and remove the pan from the heat.
  • Lay out a lumpia wrapper in a diamond shape and spoon 2 tablespoons of filling onto the bottom of the wrapper, leaving about 1½ inches (4 cm) of space from the bottom point.
  • Fold the bottom point over the filling, then fold in the edges to create an envelope shape. Roll the wrapper toward the top point. Brush the top point with egg wash and finish the roll to seal the end. Repeat with the remaining wrappers and filling.
  • In a large, deep skillet, heat 1 inch (2.5 cm) of canola oil to 300°F (150°C).
  • Carefully add 4-5 lumpia at a time to the hot oil. Fry on each side for 1-2 minutes, or until golden brown. Note: If the lumpia are cooking too quickly or burning, reduce the heat. Remove the lumpia from the oil and drain on a wire rack or paper towels.
  • Garnish with cilantro and serve with the sweet chili sauce.
  • Enjoy!

Nutrition Facts : Calories 207 calories, Carbohydrate 30 grams, Fat 5 grams, Fiber 1 gram, Protein 9 grams, Sugar 6 grams

½ cup water, plus 1 tablespoon, divided
3 cloves garlic, minced
2 large fresno chiles, minced
¼ cup sugar
⅓ cup rice vinegar
2 teaspoons kosher salt
1 tablespoon cornstarch
2 large carrots, peeled
½ lb green beans, trimmed
1 tablespoon vegetable oil
1 small yellow onion, diced
3 cloves garlic, minced
1 teaspoon fresh ginger
1 lb shrimp, peeled, deveined and finely chopped
1 tablespoon fish sauce
1 teaspoon kosher salt
1 teaspoon pepper
1 tablespoon rice vinegar
2 cups bean sprout
16 lumpia wrappers
egg wash, for brushing
canola oil, for frying

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  • Cook the filling by heating a pan. Pour-in the cooking oil then sauté the garlic and onions. Add the pork and cook until color turns light brown. Put-in the pork cube and add ½ cup water then simmer until pork is tender. Add the shrimps and sweet potatoes and cook for 5 minutes or until potatoes are soft. Add the tofu and cook for a few minutes. Put-in the cilantro, carrots, and string beans then mix with the other ingredients. Add the cabbage and let cook for 5 minutes. Add the fish sauce and mix. Set aside
  • Make the wrapper by cracking the eggs in a mixing bowl. Beat. Add the milk while beating. Put in the salt and all-purpose flour then mix thoroughly. Add the vegetable oil and mix well. Turn the stove on to medium heat and put the non-stick pan in place. Spray the pan with oil or grease with butter. Pour-in the wrapper mixture (about half a cup) and tilt the pan to distribute the liquid evenly. Cook until the top part of the mixture is dry (about 2 minutes). Using a spatula, remove the cooked mixture and place in a flat plate. Set aside
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