Fresh lumpia

Fresh lumpia

 

Filling

 

INGREDIENTS

  • Three small cloves of garlic, minced
  • One medium onion, thinly sliced
  • Six stalks of celery, finely chopped
  • One small bunch of green onions, finely chopped
  • One pound of ground pork
  • One cup of fresh shrimp, chopped
  • Black pepper to taste
  • Fish sauce to taste
  • Six cups of water
  • One jicama, thinly sliced
  • Five whole carrots, thinly sliced
  • Four medium Yukon gold potatoes, thinly sliced
  • One pound of fresh green beans, thinly cut lengthwise
  • Salt to taste
  • One quarter head of cabbage, shredded
  • Green leaf lettuce

INSTRUCTIONS

  • Sautee garlic, onion, celery, and green onions in a large pan or wok. Add in pork and shrimp, season with pepper and fish sauce, then cook fully (roughly 30 minutes), making sure to keep pork from sticking together.
  • Add water and bring to a boil.
  • Add in jicama and cook for 20 minutes.
  • Add potatoes and carrots, then cook until tender.
  • Add cabbage, cook, and remove from heat and drain.
  • In another pan, cook green beans, season with pepper and salt, cook until tender, and drain.
  • Combine green beans with the other mixture and place in the fridge.

 

Peanut sauce

 

INGREDIENTS

  • Three cups of water
  • One teaspoon of salt
  • One cup of white sugar
  • Three tablespoons of soy sauce
  • Three tablespoons of corn starch
  • One cup of dry roasted peanuts, finely ground

INSTRUCTIONS

Combine water, salt, sugar, and soy sauce. Add corn starch, making sure it doesn’t stick to the bottom of the bowl. Cook over medium-low heat until thick, stirring constantly. Let it cool.

 

Wrapper

 

INGREDIENTS

  • One cup all-purpose flour
  • Two cups of water
  • Three whole eggs
  • One teaspoon of salt
  • One half of a teaspoon of corn oil

INSTRUCTIONS

  • In a large bowl, combine one cup of all-purpose flour with two cups of water. Using a wire whisk, beat in three whole eggs, a teaspoon of salt, and a half of a teaspoon of corn oil.
  • Take care to incorporate all ingredients so no lumps are present, which should take several minutes.
  • Pre-heat a non-stick frying pan over medium heat, and, using a silicone brush, quickly and evenly “paint” the mixture very thinly to create one round wrapper.
  • After about ten seconds, the wrapper will start separating from the pan along the edges. Do not flip. (Minda uses her bare hands to remove the wrappers, but to avoid burns, try carefully sliding the wrapper out of the pan.)
  • Place the wrapper onto a dry paper towel and cover with another dry paper towel. Repeat with each wrapper to avoid them sticking together. The recipe should make 20-24 wrappers. Set wrappers aside at room temperature.

 

Prepare the lumpia

  • Filling is made first, so it has time to chill, preventing torn wrappers.
  • For each roll, place a small piece of lettuce on a wrapper, put two tablespoons of filling on top, then add sauce on top of the filling and sprinkle with ground peanuts.
  • Carefully fold over the wrapper and repeat until all wrappers are used.
  • Peanut sauce can be poured over wrappers or served on the side. Garnish with ground peanuts.
  • If not serving right away, make each roll on a piece of wax paper and wrap individually. Store in the refrigerator.
  • Enjoy, but be sure to honor the hospitality of the Philippines and try to share!