How to Make Lumpia.
Lumpia is a traditional Filipino appetizer, not unlike eggrolls. Graciously borrowed from Chef Andy Pforzheimer1.
For the Filling:
- 3 cups cabbage, shredded
- 2 cups green beans, julienne strips
- 2 cups carrot, julienne strips
- 3 cups rutabagas, julienne strips
- 1 cup sweet yam, julienne strips
- 1/2 cup garbanzos (chick peas)
- 1/4 cup chinese parsley
- 1 cups shrimps, shelled and deveined
- 1 cup chicken breast, cut in small strips
- 4 pieces bean curd (firm tofu), julienne strips
- 2 cloves garlic
- 1 small cooking onion, sliced
- salt to taste
- fish sauce to taste
- 1/4 cup cooking oil
Saute garlic in oil until light brown. Add chicken and onion. Season with fish sauce. Remove from pan. Repeat the process with the shrimp, but stir-frying quickly and remove from pan immediately. Return the chicken-onion mixture to the pan, add in sequences, green bean, garbanzos, carrot, rutabagas, yam, cabbage, bean curd. Add a little stock and allow to simmer until the desired tenderness. Season with salt, fish sauce to your taste. Add the Chinese parsley last, just before removing from the pan.
To assemble the lumpia, you will need:
- Lumpia wrapper - commercially available
- Romaine or green or red or butter lettuce
- Lumpia Sauce
- 1 cup water
- 1 cup brown sugar
- 1-1/2 tbsp corn starch
- 2-3 tablespoons garlic, minced
Bring the water to a boil. Add the sugar to the boiling water and stir until dissolved. Remove 1/4 cup of the syrup, add the cornstarch, blend into a slurry and return to the pot. Remove from heat when thickened. Mix in garlic.
- Note that these aren’t the ones I eat. I just like the ones with ground pork, beef and oyster sauce. Fuck the fillings, the meat’s where it’s at. And I can’t finish this entry without mentioning that my mom’s lumpia are the absolute best. Bar none.↩