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Old 05-26-2006, 08:40 AM   #1
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Lumpia Recipes anyone?

Not sure where this will fit in....if somebody wants to move it, then I will find out. :)

Does anybody have a TNT recipe for any type of Lumpia? I have searched online and found some, but am looking for something special. My niece's fiancee's mother is from the Philippines and she made some for my niece's bridal shower. Afraid they were almost burned and had no flavor at all. I would like to try some different types because I think if not overcooked they would be delicious. Also, do you typically serve them with a dipping sauce? I thought that people from the Philippines liked spicy food? This had absolutely no heat to it at all. I am making sure that nobody tells Mike's mother know that I am testing out Lumpia recipes as I do not want to hurt her feelings, I am just curious and want to try some with a little flavor to them.

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Old 05-26-2006, 08:47 AM   #2
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Hi Icy, I also wondered about lumpia some time ago and Chopstix, who is from the "lumpia part of the world", responded me with a very nice explanation on how they are done. Not an exact recipe but hopefully it will give you some good ideas!!

Food in your daily way of life...
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Old 05-26-2006, 09:08 AM   #3
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Quote:
Originally Posted by urmaniac13
Hi Icy, I also wondered about lumpia some time ago and Chopstix, who is from the "lumpia part of the world", responded me with a very nice explanation on how they are done. Not an exact recipe but hopefully it will give you some good ideas!!

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TY very much for that thread. I found it interesting and now I think I will have to do some surfing to find recipes that appeal to my tastes. :) Have you found a lumpia recipe that you have tried yet?
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Old 05-26-2006, 10:15 AM   #4
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No I haven't tried it yet but I would like to... if I could find a recipe that can be trusted on. Like you I noticed (not just for lumpia but many other recipes too) you can find a lot of recipes which are dubious in one way or another on the internet. I was also wondering if fillo dough can be substituted as the wrapper. Lets hope someone can post a great recipe for us... (chopstix??? where r u??)
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Old 05-26-2006, 11:04 AM   #5
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This is a recipe from my late FIL; he grew up on Sumatra. This recipe makes a small amount but you can increase it! Phyllo will not work.
Loempia ( Egg Rolls)
4 egg roll skins ( may need more)
6 oz. finely chopped pork
4 oz. shrimp ( tiny or broken in can)
1/2 c. finely chopped chicken
1/2 c. finely chopped ham
1 tbs. chopped green onion
1 minced garlic clove
1 tbs. choped celery
4 oz. finely chopped Chinese (Napa) cabbage
4 oz. chopped water chestnuts
1/4 tsp. soy sauce
6 oz. chopped bean sprouts
Fry all meats together until light brown. Add all other ingredients except bean sprouts. Cook for 15 minutes. Add salt and pepper to taste. Add bean sprouts. Thicken with cornstarch if necessary. Put one full tablespoon of mixture on egg roll skin. Roll up and seal with beaten egg yolk. Repeat until mixture is all used. Fry in very hot oil until golden brown on all sides. Drain on paper towels and serve with spicy brown mustard. You may use ground pork and can omit ham and chicken if wanted. We like to use salsa, Ranch dressing or sweet-n-sour sauce for dipping too. Hope y'all enjoy this recipe!! This recipe is a Dutch-Indonesian one!
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Old 05-26-2006, 12:40 PM   #6
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Lumpia is nothing but a version of a spring roll. It is fried just like a Chinese spring roll is. If you did not like the version you tried, make it using what you like and it will still turn out good. I believe the word was coined by the Phillipines and popularized there for what was originally Chinese but ofcourse adapted to suit their cuisine.

I buy Spring Roll wrappers that clearly say for Spring Rolls and Lumpia. The skin is extra thin so that they fry up nice and crunchy.

The authentic version uses minced pork mixed with garlic, green onions, carrots, cabbage, soy sauce, salt and black pepper mixed together.

I don't eat Pork of any kind and normally make my version with lots of pre-cooked shredded chicken along with matchstick style carrots, green onions, little cabbage, chilli sauce, fresh grated ginger and minced garlic. I also add bean sprouts like Shunka along with chilli sauce, soy sauce and a touch of sesame oil. If I am in mood, I pour boiling water over rice noodles and let them soften, cut it up and stir that as well with the chicken mixture and stuff the wrapper with that and fry them.

Shunka's recipe looks very good too.
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Old 05-26-2006, 01:01 PM   #7
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Now that is a recipe I am already drooling over Shunka, thank you very much. It sounds from what everybody is writing, this is one of those dishes that you can toss just about anything in it. Sounds yummy and I thank you all for your responses. I will let you know how they turn out.......after the reception and I have calmed down enough to tackle a new recipe. :)
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Old 05-26-2006, 02:31 PM   #8
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You can use whatever meat (no meat) and other veggies you want to use in these. Play around with the seasoning and sauces. My bunch prefers a pork/shrimp combo; have even used ground beef. Thank all of you for the kind words on the recipe. :) Here is another recipe that I follow kind of.
  • 1 lb. finely chopped pork, can use ground pork
  • 1/2 c.shredded carrots
  • 1/2 of a medium onion, finely chopped
  • 3 cloves chopped garlic
  • 1 lb. shrimp, can use canned small broken shrimp
  • 1/2 c. shredded cabbage, regular or Napa
  • 1/2 c. chopped waterchestnuts
  • 1/4chopped green onions
  • 4-6 Tbs. soy sauce
  • 2-3 Tbs.sesame seed oil
  • 2-3 Tbs.Chinese rice wine or chicken broth
  • salt and pepper to taste
  • 1/2 to 1 c.bean sprouts, chopped
  • 1-2 Tbs. cornstarch
  • egg roll wrappers
  • 1 egg, separated
  • a good peanut or canola oil
Cook pork in a couple Tbs. of oil until no longer pink. Add garlic, carrots and chopped onion. Cook for about 3 minutes and add the shrimp and the next 7 ingredients. Cook for another 5 minutes. Add cornstarch and the egg white and stir well. Take off of heat and let cool. To make the egg rolls;place an egg roll wrapper with a point toward you. Place about 2 Tbs. of filling about 1/3 of the way from the point closet to you. Fold the point over the filling and then the 2 side points in. Roll toward the top point after you have spread a thin layer of egg yolk on it to seal. Fry in very hot oil, about 400 degrees, until golden. Only fry a few at a time so as not to lower the temp of the oil too much. Remove with a slotted spoon and drain on paper towels.
You can add more or less of these veggies to your taste.
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Old 05-26-2006, 05:23 PM   #9
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The only caution I would advise with lumpia is that the skins are thinner and more delicate than are egg-roll skins. For this reason, I stay away from cabbage as a filler ingredient. It tends to make the finished product limp and soggy.

Here are the ingredients I use in mine. The flavors belnd very nicely. Again, as was said up above, you can taylor the veggies and meats to your own tastes.

Ingredients:
2 Lumpia skins per person
1/4 cup. Chopped Water Chestnuts
1/4 cup Chopped bamboo shoots
1/2 cup diced Onion pieces
1/2 cup sliced Bock Choy
1/2 cup sliced Celery
1 cup saute'd diced Chicken, Pork, Srimp, or scallops
1/2 tsp. ground ginger
1 tsp. red-pepper flakes (optional)
3 cloves minced Garlic
1 dash of Chinesse 5-Spice Powder
2 cups Bean Sprouts
Cooking oil

Stir-fry each of the ingredients in a small amount of cooking oil. Combine them in a large bowl. Fill the lumpia skins and roll, as you would spring rolls, or egg rolls. Pan fry in 2 inches of oil. Drain on a wire rack. Serve with your favorite condiments.

Seeeeeeeeya; Goodweed of the North
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Old 05-26-2006, 07:13 PM   #10
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With all that good stuff in yours Goodweed, I don't think you would miss the cabbage. Sounds really yummy.
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