PINOY FRESH VEGETABLE LUMPIA

FILIPINO RECIPE ~  FRESH VEGETABLE LUMPIA  ~

PINOY FRESH VEGETABLE LUMPIA INGREDIENTS

FILLING:
2 tbsp. oil
4 cloves garlic, pounded
1/4 cup onions, sliced
1 cup ground pork
1/2 cup chicken meat, chopped
1/4 cup shrimps, chopped and peeled
2 cups baguio beans, sliced thin
1 cup singkamas, sliced in thin strips
1 cup sayote, sliced in thin strips
2 cups chinese pechay stalks, cut into strips
1/2 cup carrots, cut in to strips
1/4 kilo long mongo bean sprouts
1 pc. tokwa cut into strips
2 cups cabbage leaves, cut into strips
2 cups chinese pechay leaves, cut into strips
2 tbsp. kinchay, chopped
salt, pepper, vetsin to taste

WRAPPER:
Use 2 recipes
2 eggs, slightly beaten
1 1/2 cup water
1/2 tsp. fine salt
1 tbsp. oil
1 cup cornstarch

SAUCE:
1/4 cup oil
1 1/2 cups sugar
1/3 cup cornstarch
3 tbsp. soy sauce
3 cups water or soup stock
vetsin, pepper to taste
4 cloves garlic, pounded and chopped
1/2 cup peanuts ground

PINOY FRESH VEGETABLE LUMPIA PROCEDURE

Filling:

  • Saute garlic and onions. Add pork, chicken and shrimps. Season to taste. Continue cooking and add rest of ingredients in the same order. Simmer until crisp tender. Adjust seasoning. Drain and let cool.

Lumpia Wrapper:

  • Mix all ingredients in a bowl. Cook 1/4 cup portions in a Teflon pan. Makes 16 pieces.

Sauce:

  • Mix sugar and cornstarch. Add oil and liquid. Mix well and cook stirring until thick and translucent. Remove from fire and add seasonings and garlic.

To assemble:

  • Place 3 tbsp. of filling in wrapper. Place a small piece of lettuce leaf in one end and roll. Serve with sauce and peanuts.

3 Responses to “PINOY FRESH VEGETABLE LUMPIA”

  1. Ross4Teflon

    Dec 01. 2009

    Hi – Thanks for recommending using a Teflon pan while making your vegetable lumpia! I represent DuPont and it’s always a pleasure to see people recommending our products in their recipes.

    If you are interested in some other recipes or great cookbooks to look at for your blog, drop me an email and I would be glad to help you out! Thanks. Cheers, Ross

    Reply to this comment
  2. bing velarde

    May 11. 2013

    I Love this recipe..this is my favorite…ever…yam..yam…yam…..

    Reply to this comment
  3. bing velarde

    May 11. 2013

    yam….yam………..yam…

    Reply to this comment

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