Lumpia With Oyster Sauce Recipes

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LUMPIA

Provided by Food Network

Categories     appetizer

Yield 15 lumpia

Number Of Ingredients 21



Lumpia image

Steps:

  • Heat oil in skillet and saute garlic and onions until tender. Add pork and saute until browned. Add vegetables and cook until tender, yet crisp, about 5-10 minutes. Remove from heat. Season with soy sauce. When mixture is cool, add bean sprouts. Salt to taste.
  • To assemble lumpia: Carefully separate wrappers. To prevent them from drying out, cover unused wrappers with moist paper towel. Lay one wrapper on clean surface. Place about 2-3 tablespoons of the filling near the edge closest to you. Roll edge towards the middle. Fold in both sides and continue rolling. Moisten opposite edge with water to seal. Repeat with other wrappers. Lumpia can be frozen until ready to use.
  • Deep fry at 350 degrees until golden brown, about 3-5 minutes on each side. Drain on paper towels. Serve with Sweet and Sour or Vinegar and Garlic Dipping Sauce.
  • In a small pan combine vinegar, soy sauce, ketchup, water, sugar and salt, and boil for 2 minutes. Thicken with cornstarch mixture.
  • Mix together all ingredients.

2 tablespoons vegetable oil
1 pound lean ground pork
2 cloves garlic, minced
1 onion, sliced
1/2 lb green beans, julienned
2 carrots, julienned
1 tablespoon soy sauce (optional)
1 cup bean sprouts (optional)
15 lumpia wrappers, square or round
Salt to taste
Serving suggestion: Sweet and Sour or Vinegar and Garlic Dipping Sauce, recipes follow
1/4 cup white vinegar
1/4 cup soy sauce
1/4 cup ketchup
1/2 cup water
2 tablespoons sugar
salt to taste
1 tablespoon cornstarch dissolved in 2 tablespoons water
1/2 cup white vinegar
3 garlic cloves, crushed
Salt and cracked black pepper to taste

LUMPIA WITH OYSTER SAUCE

Make and share this Lumpia With Oyster Sauce recipe from Food.com.

Provided by Andtototoo

Categories     Filipino

Time 1h

Yield 30 lumpia, 6 serving(s)

Number Of Ingredients 11



Lumpia With Oyster Sauce image

Steps:

  • Grate the water chestnuts, celery rib and the carrot and place in a mixing bowl along with the sliced green onion.
  • Set aside.
  • In a large frying pan, over medium heat, put the oil.
  • When the oil is hot, quickly stir in the garlic, and then add the ground beef.
  • Stir-fry until the beef has browned.
  • Add the vegetables from the mixing bowl and keep cooking, stirring frequently, 1-2 more minutes.
  • Add the oyster sauce, salt and ground black pepper.
  • Blend well and adjust seasonings if needed.
  • Turn off heat and let cool.
  • Put 1 Table. of filling in each lumpia/spring roll wrapper and roll tightly.
  • Moisten ends with water to seal.
  • Place finished lumpia seam side down on a large baking sheet, and cover with plastic wrap until all of the lumpia are made up.
  • Deep fry 2-3 at a time in hot oil.
  • When well browned, drain the lumpia on paper towels.
  • Serve with lumpia sauce, catsup or soy sauce.
  • Lumpia can quickly get soggy, so eat them as soon as they are fried.
  • You can also freeze rolled up lumpia and fry them later.
  • To use frozen lumpia, take out just the number needed, and deep fry in hot oil in batches.
  • Allow more time for frying if the lumpia are frozen.

Nutrition Facts : Calories 251, Fat 16, SaturatedFat 5.1, Cholesterol 51.4, Sodium 620.5, Carbohydrate 11.7, Fiber 1.8, Sugar 2.6, Protein 15

8 ounces canned water chestnuts, drained
1 celery rib
1 carrot
3 thinly sliced green onions
2 tablespoons oil
1 teaspoon minced garlic
1 lb ground beef
2 -4 tablespoons oyster sauce
1 teaspoon salt
1/2 teaspoon ground black pepper
lumpia skins or spring roll

LUMPIA - SIMPLE AND EASY

This is authentic Filipino Lumpia. My wife is Filipino and makes such delicious Lumpia. It is much simpler than the other Lumpia recipes on this site but nevertheless very delicious.

Provided by George Clement

Categories     Pork

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 9



Lumpia - Simple and Easy image

Steps:

  • Mix all ingredients,.
  • Put one tablespoons of the mixture in the center of each Lumpia skin and roll into a cigar shape. Using your finger, wet the edge of the wrapper just slightly to hold it together.
  • Using a wok or deep skillet, fry in the oil until golden brown.
  • Serve with sweet and sour sauce for a dip. See my Recipe #149516.

Nutrition Facts : Calories 1057.1, Fat 27.3, SaturatedFat 9.4, Cholesterol 128.3, Sodium 2049.6, Carbohydrate 144.1, Fiber 5.5, Sugar 1.8, Protein 53.4

1 lb ground pork (very lean)
2 garlic cloves, crushed
1/2 cup chopped onion
1/2 cup minced carrot
1/2 cup chopped green onion
1 teaspoon ground black pepper
1 teaspoon salt
30 lumpia skins (substitute egg roll wrappers if you can't get lumpia skins)
1 cup vegetable oil (for frying)

SMILEJENNA'S LUMPIA SAUCE

This is the perfect sauce for dipping lumpia.

Provided by SMILEJENNA

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 10m

Yield 12

Number Of Ingredients 5



Smilejenna's Lumpia Sauce image

Steps:

  • Stir together the water, brown sugar, and cornstarch in a small saucepan. Bring to a simmer over medium-high heat, and stir until the sugar has dissolved and the sauce has thickened. Remove from the heat, and stir in the garlic and red pepper flakes.

Nutrition Facts : Calories 75.8 calories, Carbohydrate 19.4 g, Fiber 0.1 g, Protein 0.1 g, Sodium 6.1 mg, Sugar 17.8 g

1 cup water
1 cup brown sugar
1 ½ tablespoons cornstarch
2 tablespoons minced garlic, or to taste
¼ teaspoon red pepper flakes

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

LUMPIA SHANGHAI

Lumpia are cousins to spring rolls, a tradition that most likely goes back to the Chinese traders who first visited the Philippines in the ninth century. As kids, we'd crowd around the kitchen counter to make them, spooning out the filling and rolling up the skins before sliding them into hot oil. They come in different incarnations and may be served unfried and even unwrapped, but the classic is lumpia Shanghai, skinny cigarillos with supercrunchy skins, packed with meat, juices seething. I like dipping them in banana ketchup, which you can buy or improvise by cooking overripe bananas and tomato paste into a sweet-and-sour jam.

Provided by Angela Dimayuga

Categories     dinner, snack, finger foods, meat, project, appetizer, side dish

Time 1h15m

Yield 20 lumpia

Number Of Ingredients 14



Lumpia Shanghai image

Steps:

  • Prepare the filling: In a large bowl, combine the carrot, onion, water chestnuts, celery, garlic, 1 whole egg and 1 egg yolk, fish sauce and 1/2 teaspoon salt; mix until well blended. Add the pork, beef, pepper and remaining 2 teaspoons salt. Using your hands, gently mix until everything is evenly distributed, being careful not to overwork or compress the meat mixture.
  • Prepare the lumpia: In a small bowl, whisk about 3 tablespoons water into remaining egg white. Working one at a time, place a lumpia wrapper on a work surface with one corner facing you. Add 3 tablespoons of filling in the center of the wrapper and shape it into a 7-inch-long log stretching from the left corner of the wrapper toward the right corner of the wrapper. Brush the outer 1-inch edge of the wrapper with the egg white mixture, then lift the bottom corner of the lumpia wrapper and fold it up and over the filling, making sure there's no air between the filling and the wrapper. Tightly fold the left and right corners of the wrapper toward the center, pulling and folding the corners over the filling. Roll the log away from you toward the top corner, tightly sealing it closed and forming it into a compact roll.
  • In a deep pot, add enough oil to reach 3 inches and heat over medium-high until about 350 degrees. Working in batches, add 6 or so lumpia and cook, rotating frequently and separating if needed, until golden brown and cooked through, 3 to 4 minutes. Transfer to a large, paper towel-lined baking sheet to cool, then cook the remaining lumpia. (You can also freeze uncooked lumpia until firm on a wax paper-lined baking sheet, wrap them well and keep them frozen for up to 2 weeks. Fry frozen lumpia for 4 to 5 minutes.)
  • Serve lumpia whole or halved crosswise, with banana ketchup for dipping. If serving a crowd, you can cook the lumpia an hour or two ahead, let them come to room temperature then reheat them in a 350-degree oven for 10 minutes.

1 medium carrot, peeled, then coarsely grated on box grater (about 1/2 packed cup)
1/2 medium yellow onion, finely minced (about 1 1/2 cups)
1/2 (8-ounce) can water chestnuts, drained, then finely minced (about 1/2 cup)
1 celery stalk, finely minced (about 1/2 cup)
3 garlic cloves, finely minced
2 eggs (1 egg white reserved to seal wrappers)
1 1/2 teaspoons fish sauce
2 1/2 teaspoons kosher salt
1/2 pound ground pork
1/2 pound ground beef
3/4 teaspoon coarsely ground black pepper
20 (8-by-8-inch) lumpia or spring roll wrappers (from two 11-ounce packages), thawed if frozen, peeled to separate, then set under a moistened cloth
Canola oil
Banana ketchup, for serving

LUMPIA SAUCE FOR FRESH FILIPINO LUMPIA

This sauce gives fresh Filipino lumpia a sweet, garlicky, and peanutty taste.

Provided by lola

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 20m

Yield 16

Number Of Ingredients 7



Lumpia Sauce for Fresh Filipino Lumpia image

Steps:

  • Heat olive oil in a saucepan over medium heat. Add garlic; cook and stir until fragrant, about 2 minutes.
  • Mix water, peanut butter, brown sugar, corn flour, and soy sauce together in a small saucepan until well blended and without any lumps. Bring to a boil; stir until mixture is thick, 6 to 10 minutes. Add the cooked garlic and mix well.

Nutrition Facts : Calories 30.9 calories, Carbohydrate 3.1 g, Fat 1.9 g, Fiber 0.2 g, Protein 0.7 g, SaturatedFat 0.3 g, Sodium 67.2 mg, Sugar 1.9 g

1 tablespoon olive oil
3 cloves garlic, crushed
2 cups water
2 tablespoons peanut butter
2 tablespoons brown sugar
2 tablespoons corn flour
1 tablespoon soy sauce

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