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    You are in: Home / Recipes / Lumpia-Stuffed Wrappers (Lumpia Labong) Recipe
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    Lumpia-Stuffed Wrappers (Lumpia Labong)

    Lumpia-Stuffed Wrappers (Lumpia Labong). Photo by Lavender Lynn

    1/7 Photos of Lumpia-Stuffed Wrappers (Lumpia Labong)

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    1 hrs

    30 mins

    Bayhill's Note:

    Posted for the Zaar World Tour-Philippines. From the "Best of International Cooking" cookbook. I haven't had a chance to make these yet. NOTE: This recipe was originally posted with instructions not to fry the lumpia. However, after one reviewer tried the recipe as written, and claimed the lumpia not very appetizing, I decided to edit the recipe to include frying instructions.

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    Ingredients:

    Yield:

    rolls

    Units: US | Metric

    Lumpia Sauce

    Directions:

    1. 1
      Prepare sauce: Combine all sauce ingredients in a small saucepan. Stir over medium heat until slightly thickened.
    2. 2
      Heat 2 TBSP oil in a wok or large skillet. Add garlic and onion; saute until transparent. Add pork, shrimp, bamboo shoots, cabbage, and salt. Stir-fry 2 to 3 minutes, adding more oil if needed. Stir in bean sprouts; keep warm.
    3. 3
      Keep wrappers covered until used. Top each wrapper with a lettuce leaf and 1 to 2 tablespoons filling; fold end of wrapper over stem-end of lettuce. Roll wrapper and filling, with some of the lettuce and filling extending from open end of wrapper.
    4. 4
      In wok or skillet, heat about 1" of peanut oil to 375ºF. Fry lumpia, 2 or 3 at a time, until golden brown, turning frequently. Drain lumpia on paper towels.
    5. 5
      Arrange filled wrappers on a platter. Serve with Lumpia Sauce.

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    Ratings & Reviews:

    • on May 28, 2008

      55

      This recipe appears to be for "fresh lumpia" with bamboo shoots (Labong). That means it does require "special" Filipino lumpia skins, but the other option is rice paper skins slightly softened in warm water for a few seconds, and would make them much more like Vietnamese spring rolls. There's a recipe for the fresh lumpia skins on recipezaar (Fresh Lumpia). The lettuce is used to protect the delicate wrappers, which are almost like crepes, from breaking because of the filling. Wrapping them with parchment paper makes them much easier to pick up and eat. I love fresh lumpia as it's the only thing at my family feasts that's usually pretty healthy :), though the meats and fried food are delicious. I actually like the combo of stuffings more in this than what I usually make. Jicama is a nice addition sometimes too though. I used ground pork instead of diced pork. Shredded roast pork would have been the best though.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 31, 2008

      45

      Some of the ingredients included in this recipe are new to me and I am anxious to try them. For dipping sauce, mine is made up of 2 parts soy to 1 part vinegar with lots of minced garlic. I have tried different vinegars, with cider and rice wine both tasting best to me. My neighbors love it so I gave it out last year instead of cookies.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 10, 2008

      55

      This was a big rave at our dinner party last night. Everyone loved them. I did fry them. I also got help on how to roll from the website: http://www.yumsugar.com/128657 since i was all new to this. It took me about 10 tries, but i finally got the hang of it. Some of the wraps i doubled up on, to provide more stability. Everyone loved it!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)

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    Nutritional Facts for Lumpia-Stuffed Wrappers (Lumpia Labong)

    Serving Size: 1 (2102 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 157.0
     
    Calories from Fat 21
    13%
    Total Fat 2.4 g
    3%
    Saturated Fat 0.3 g
    1%
    Cholesterol 2.8 mg
    0%
    Sodium 808.4 mg
    33%
    Total Carbohydrate 28.9 g
    9%
    Dietary Fiber 1.7 g
    6%
    Sugars 6.3 g
    25%
    Protein 5.3 g
    10%

    The following items or measurements are not included:

    pork

    shrimp

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