You may have tried the crispy fried lumpia recipe but this version of lumpia is different. It is one of the most common delicious treats that you will see during reunions, birthdays, anniversaries and other significant events. My sister invited her French friends over during my son’s birthday and when they tasted my fresh lumpia recipe. It was proof enough that this mouth-watering fresh lumpia also has the ability to delight foreign taste buds.

Ingredients:

For the Filling:

• 1/4 kilo pork liempo (boiled and sliced)
• 2 squares tokwa or tofu (cubed)
• 1/2 kilo shrimp (shelled)
• carrot (cut into thin strips)
• 1 cup string beans (sliced diagonally)
• 1/2 medium-sized cabbage (shredded)
• medium-sized kamote (cut into thin strips)
• kinchay (cut lengthwise, half inch)
• 1 garlic (crushed)
• 1 onion (sliced)
• 3 tbsp. cooking oil
• lettuce leaves
• finely chopped peanuts (for garnishing)

For the lumpia wrappers:

• 1/4 cup cornstarch
• 1/2 cup water
• dash of salt
• 1 egg, lightly beaten
• oil to grease frying pan

For the sauce:

• cornstarch
• water
• soy sauce
• 1 cup brown sugar

Cooking Instructions:

Preparing the lumpia filling

• Sauté onions and garlic. Then add the shrimp and pork. Add the tofu when the shrimp and pork are already slightly cooked.
• Add the kamote, string beans and carrots. Then add the cabbage and kinchay. Avoid overcooking the vegetables.
• Add seasoning to taste. Allow to cook before wrapping.

Preparing the lumpia wrappers

• Combine the cornstarch, water and eggs in a mixing bowl. Mix thoroughly until you have a smooth batter. To make each crepe or wrapper, scoop about 1 ladle of the batter.
• Brush a little oil on a non-stick pan. Turn the pan around in order to spread the batter thinly. Only one side of the crepe should be cooked over low heat. Avoid cooking the crepe too long or it will become toasted. You will know it is cooked if small bubbles appear or it becomes slightly brown.
• Use a wide spatula to lift the crepe from the pan.
• Place the cooked crepes on wax paper. Stack the cooked crepes by placing wax paper in between.

Preparing the sauce

• Mix soy sauce and water then dissolve the cornstarch in the mixture.
• In a saucepan, heat the brown sugar and stir constantly until melted. Avoid scorching the sugar. Add a little water and simmer to dissolve the caramel. Add the cornstarch mixture and stir until you have a transparent and smooth mixture.

Preparing the fresh lumpia

• In a piece of lumpia wrapper, place 2-3 tablespoons of the previously cooked filling. Roll the wrapper then seal.
• Serve together with the finely chopped peanuts and sauce.

Technorati Tags: Filipino recipes, Fresh Lumpia Recipe, Lumpia Recipe, pinoy food