Recipe by Enjolinfam
The recipe for the fresh lumpia wrapper I got from a Filipino friend of mine and the recipe for the filling I got from a Filipino vegetarian cookbook called "Cooking Smart" by Blecenda Miranda-Varona and David Arsulo Varona. I used the Sweet and Sour Dipping Sauce by Chef #803511 to go with it.
- 118.29 ml all-purpose flour
- 118.29 ml cornstarch
- 2 eggs
- 295.73 ml water
- 0.59 ml salt
- 29.58-44.37 ml canola oil
- 453.59 g veggie crumbles (Any ground vegemeat will work. You can also use gluten, TVP, or your favorite)
- 1 onion, finely chopped
- 1 head garlic, chopped
- 14.79 ml canola oil
- 1 carrot, finely chopped
- 1 bell pepper, finely chopped
- 4.92 ml cream of mushroom soup, powder
- 59.14 ml cilantro (The recipe actually calls for 1/2 cup kinchay which looks exactly like cilantro, you really can't te)
- salt, to taste
- canola oil, for frying
Directions See How It's Made
- Lumpia Wrapper:.
- In a bowl, whisk together eggs, water, cornstarch, flour, and salt until smooth. Strain batter.
- Place a non-stick 8-inch omlet pan over medium heat until hot and brush with a little oil. Pour 1/4 cup batter into the pan so the batter covers the entire surface.
- Cook until the edge of the wrapper is lightly browned and the surface looks dry; about 45 seconds. Loosen edge with spatula, turn wrapper, and cook 10 seconds longer. Turn wrapper out of the pan and onto a plate.
- Repeat to use all of the batter.
- Saute garlic and onion in 1 Tbsp oil for about a minutes.
- Add all ingredients except the lumpia wrappers and the oil for frying. Cook for about 2 more minutes.
- Spoon some of the filling mixture onto a wrapper and roll folding over and tucking the side in like you would a spring roll or egg roll.
- Heat oil for frying in a pan and fry the lumpia and filling until golden brown.
- Serve immediately with sweet and sour sauce or fresh calamansi (small round fruit in the Philippines that tastes like limes but with a slightly sweeter taste).