Lumpia Recipe

From Dorothy McNett's Recipe Book.

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See Also: Asian · Cooking Club · Main Dishes · Meat Dishes


From Dorothy McNett's recipes at This is just one version of many recipes. Once you have rolled the lumpia, you can eat them "fresh" without deep fat frying, and they are especially nice with a fresh romaine leaf placed over the lumpia before rolling and filling. Or, leave the lettuce leaf out, roll them, and then deep fry as this recipe indicates. Makes about 8-12.

1 cup all purpose unbleached flour
1 egg
1 cup water
grapeseed or corn oil

1 tablespoon oil
1/2 - 3/4 pound ground pork
2-3 cloves garlic, minced
chopped onion, about 1/2 cup
3-4 green onions, chopped
sliced cabbage, about 1/2 cup
1/2 - 3/4 cup cooked baby shrimp (or diced prawns)
1/2 teaspoon freshly ground pepper
1/2 teaspoon salt
1 - 2 teaspoons soy sauce

canola, corn or peanut oil for frying, about 1 1/2 cups

To make the lumpia, place the egg in batter bowl and whisk well. Add the flour and the water and whisk until very smooth. Set aside for a few minutes. When ready to cook, heat an 8 or 10 inch skillet (non-stick seems to work the best here) over medium heat. Drizzle in about 1 teaspoon oil and heat for about 30 seconds. Using a ladle or cup with a spout, add about 2 tablespoons of the batter into the pan and tilt and swirl so that it coats a thin layer on the bottom of the pan. Let it cook through without turning it over, and the edges can be lifted from the pan, remove it to a flat plate. Repeat with remaining batter. Cover and set aside while you prepare the filling. They can be kept warm in 200 degree oven for up to 1 hour, if desired.
Heat a heavy bottomed saute pan, add the oil and pork. Cook and stir about 1 minute, adding the garlic and chopped onion. Cook and stir until the pork is cooked thoroughly. Add the chopped green onions, sliced cabbage, cooked shrimp, pepper, salt and soy sauce. Remove from heat and set aside until cool enough to handle.
To assemble, place about 3 tablespoons of the filling diagonally just below the center of each wrapper, leaving about 1 1/2 inch space at both sides. Fold the bottom up over the filling, tuck in both ends, and roll carefully, keeping it as tight as possible. Moisten the top edge with a little water to help seal the closing edge. Place on a baking sheet, cover with waxed paper or plastic wrap as you continue to assemble the rest.
Heat enough of the oil in a wok or heavy bottomed skillet to be at a depth of about 1/2 - 1 inch. (375 degrees on a thermometer) Carefully slide 2 -3 lumpia (depends on sizes) into the hot oil and fry each for about 1-2 minutes, or until all sides are golden brown. Place on a paper towel lined pan. When all are cooked, serve as soon as possible with dipping sauces as desired.

Recipe created 2013-05-12.

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