RCI-SN.005.0025.001
Fresh Lumpia
This is a traditional Filipino dish. Lumpiang Sariwa, or Fresh Springrolls, are folded into a soft, crepe-like wrapper made with eggs.
Prep25 min
Cook35 min
Total60 min
Servings4
Difficultyadvanced
Ingredients
- garlic1 cloveminced
- Onion1 mediumdiced
- 2 tablespoons
- Pork1/2 pounddiced
- 1/2 cup
- 1 tablespoon
- 1 teaspoon
- 1/2 teaspoon
- Potato1 mediumpeeled and diced
- green beans1/2 cupfrench cut
- cabbage1/2 cupshredded
- jicama1/2 cupsliced
- peanuts1/2 cupshelled, toasted and chopped
- Shrimp1/2 cuppeeled and diced
- 15-20 small
- lumpia wrappers15-20 unit
- 3-4 tablespoons
- 1/4 cup
- 1 teaspoon
- 2 tablespoons
- 1 cup
- cornstarch dissolved in 2 tablespoons water1 tablespoon
- garlic3 clovesminced
- 3 unit
- 1/4 teaspoon
- 2 cups
- 2 cups
- 1/4 cup
Method
1
Heat 2 tablespoons vegetable oil in a large pan over medium-high heat, then add 1 minced garlic clove and 1 diced medium onion; sauté for 2-3 minutes until fragrant and softened.
3 minutes
2
Add 1/2 pound diced pork to the pan and cook for 5-7 minutes, stirring occasionally, until the pork is browned and cooked through.
7 minutes
3
Stir in 1 medium peeled and diced potato, 1/2 cup french-cut green beans, 1/2 cup shredded cabbage, and 1/2 cup sliced jicama; pour in 1/2 cup water and add 1 tablespoon fish sauce.
1 minutes
4
Season with 1 teaspoon salt and 1/2 teaspoon pepper, then simmer for 10-12 minutes until the vegetables are tender and most liquid has evaporated.
11 minutes
5
Stir in 1/2 cup diced peeled shrimp and 1/2 cup chopped toasted peanuts; cook for 2-3 minutes more until the shrimp is just cooked through, then remove from heat and cool completely.
3 minutes
6
Prepare the dipping sauce by whisking together 3-4 tablespoons minced garlic, 1/4 cup sugar, 1 teaspoon salt, 2 tablespoons soy sauce, and 1 cup water in a small bowl; stir in 1 tablespoon cornstarch dissolved in 2 tablespoons water and set aside.
1 minutes
7
Make a thin wrapper paste by whisking 3 eggs with 1/4 teaspoon salt, then gradually add 2 cups flour and 2 cups milk, whisking until smooth and lump-free; let rest for 5 minutes.
5 minutes
8
Place a small lettuce leaf on each lumpia wrapper, then spoon approximately 2-3 tablespoons of the cooled pork-vegetable filling onto the center of each leaf.
1 minutes
9
Fold the bottom edge of the wrapper up over the filling, fold in the two side edges, then roll tightly toward the top edge; seal the edge with a dab of the wrapper paste if needed.
1 minutes
10
Heat 1/4 cup vegetable oil in a large skillet over medium heat; working in batches, place the lumpia seam-side down and pan-fry for 3-4 minutes per side until golden brown and crispy, adding more oil as needed between batches.
4 minutes
11
Transfer the cooked lumpia to a paper towel-lined plate to drain excess oil; serve warm with the prepared garlic-vinegar dipping sauce on the side.
1 minutes