Total Time
1hr
Prep 30 mins
Cook 30 mins

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!

Ingredients Nutrition

Directions

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

5 5

Very good and easy recipe. This recipe should not be confused with the fried lumpia. I made the sauce with Garlic and everyone loved it at the party.

I defy anyone to follow these steps and end up with anything even remotely resembling lumpia. Shrimp is expensive and this would be a complete waste of a luxury item. Also, the ingredients listed for "lumpia sauce" are the normal thickening ingredients in typical Asian cooking; not the normal spicy ingredients in a typical sauce. This is a perfect example of the inherent dangers in posting recipes that one has not actually made. That is, the instuctions may not make any sense.