Lumpia-Stuffed Wrappers (Lumpia Labong)
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.
- Ready In:
- 1hr 30mins
- 2 -5 tablespoons vegetable oil
- 2 garlic cloves, finely chopped
- 1 medium onion, finely chopped
- 1 cup diced pork, cooked
- 3⁄4 cup shrimp, peeled, chopped and cooked
- 0.5 (18 ounce) can bamboo shoots, cut into julienne strips
- 2 cups Chinese cabbage, shredded
- 1⁄2 teaspoon salt
- 1 cup fresh bean sprout
- 15 philippine lumpia skins (can use spring-roll wrappers)
- 1 head lettuce (separated into leaves)
- peanut oil (for frying lumpia)
- 1⁄4 cup cornstarch
- 1⁄3 cup packed brown sugar
- 1⁄2 cup soy sauce
- 1 1⁄2 cups water
- Prepare sauce: Combine all sauce ingredients in a small saucepan. Stir over medium heat until slightly thickened.
- 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.
- 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.
- 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.
- Arrange filled wrappers on a platter. Serve with Lumpia Sauce.
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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.Reply
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!Reply
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 (Recipe #65026). 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.1Reply
I now see three ways to enjoy these: in uncooked wrappers; fried with an open end; and as we are accustomed to doing, fried as a tightly rolled and sealed spring roll. Although we still prefer the last, I am not qualified to say what might be "authentic," so I tried all three ways and found all three delicious and pleasantly messy. The filling is great, and the sauce is sweet and new to me. This recipe is somewhat labor-intensive and should be taken on by someone who doesn't mind or outright enjoys the project... like me.Reply