Fresh Vegetable Lumpia
- Reviews 2
Ready In: 1 hr
Serves: 20
Ingredients
- 1 tablespoon annatto seeds or 1 tablespoon ground annatto seed
- 2 garlic cloves, crushed
- 2 oil or 2 lard
- 4 pieces tofu (optional)
- 1 tablespoon salt
- 1 1⁄2 cups water or 1 1⁄2 cups chicken stock
- 1⁄2 cup carrot, strips
- 1⁄2 cup chopped onion
- 1⁄2 lb pork, cubed (any cut)
- 1⁄2 lb shrimp, shelled and chopped coarsely
- 20 lumpia skins
- 1 cup potato, strips
- 3 cups shredded cabbage
- 2 cups string beans, strips
- 1 cup garbanzo beans
- 2 tablespoons fish sauce
- 10 lettuce leaves
Lumpia Sauce
- 1⁄2 cup sugar
- 3 tablespoons cornstarch
- 1⁄4 cup soy sauce
- 1 1⁄2 cups water
- crushed garlic (optional)
Directions
- Lumpia Sauce: Cook ahead before making the lumpia and set aside.
- Mix all ingredients except cornstarch.
- Boil.
- Dispense cornstarch in water and add to the boiling mixture.
- Reduce heat and stir to prevent lumps.
- Serve with Fresh Lumpia.
- Freshly crushed garlic may be served mix with the sauce.
- Fresh Lumpia: Soak annatto seed in vegetable oil.
- Saute garlic in oil until brown.
- Add onions, pork and shrimps.
- Pour water or soup stock and cover.
- Cook over moderate heat until pork is tender.
- Add potatoes and other vegetables and cook for 5 minutes.
- Strain annatto seed from the oil and add the oil to the vegetable mixture.
- Season with fish sauce.
- Cook until all vegetables are crisp and tender (dont overcook vegetables).
- Cool and drain in a colander.
- When cool, place 1 lettuce leaf on top of each lumpia wrapper.
- Add the vegetable mixture and wrap with lettuce showing at the end.
- Serve with Lumpia sauce.
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