Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.Lumpia recipe?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Lumpia recipe?),it will help you,my kids.
My mom used to make this for us when I was little. She has passed away a year ago, and I guess I remembered while I was grieving for her. Does anyone have a good recipe for this. I know she used beef in hers and seemed like cabbage. Thanks for any help.
Answer:
Easy Lumpia With Dipping Sauce
1 Servings
1 lb beef,Ground
2 cloves garlic
1 lg onion
1 cn (8 oz.) water chestnuts
1 slivered
2 oz chop suey vegetables.
1 1/2 t salt
1/4 t pepper
1 T patis
2 T flour
1/4 c water
40 lumpia wrappers
1 deep fat for frying
3 cloves garlic,minced
1/4 c vinegar
1/8 t salt
Brown beef well. Stir in garlic and onion; saute lightly. Add
water chestnuts, vegetables and seasonings; cook for about 2 minutes.
Drain and cool throughly. Combine flour and water to form thin paste.
To make rolls, place 2 tablespoons filling on a lumpia wrapper. Fold
neatly like and envelope. Seal with paste. Head deep fat to 375
degrees F. Combine remaining ingredients for sauce. Fry lumpia in
hot fat until golden brown. Serve hot with sauce. Makes 40 lumpia.
Fried Lumpia (with pork)
SWEETSOUR SAUCE ================
1/4 c cider vinegar
1 t soy sauce
1/2 c sugar
1 c water (or pineapple juice)
1/2 t gingerroot,Finely Grated
1/2 garlic clove,crushed
2 T cornstarch,blended with:
2 T cold water
1 salt
LUMPIA =========================
1/2 lb pork,Ground
1/2 lb uncooked shrimp,finely
-chopped
1/2 c mushrooms,Minced
1/2 c peeled jicama,Diced
2 green onions,finely chopped
3 egg yolks
2 T soy sauce
1 lumpia wrappers
1 oil,for deep-frying
To make sauce, combine vinegar, 1 teaspoon soy sauce, sugar, water,
ginger and garlic in small saucepan. Bring to boil. Stir in
cornstarch paste and simmer 5 minutes, or until thickened. Season to
taste with salt. Keep warm.
For lumpia, mix pork, shrimp, mushrooms, jicama, green onions, egg
yolks and 2 tablespoons soy sauce in bowl. Mix well. Shape about 1 ?
tablespoons meat mixture into strip and place along one side of lumpia
wrapper. Roll tightly, folding in wrapper ends while rolling. Moisten
edges lightly with water to seal. Repeat with remaining filling. Fry
in deep hot oil until golden brown. Serve whole or cut in halves or
thirds. Serve with sweet-sour sauce.
if you need more lumpia recipe either using pork or beef or other meat, go to http://indorecipe.com
This is a traditional Phillipino recipe for Lumpia and calls for minced pork, but you could substitute the same with minced beef or 1/2 pound pork and 1/2 pound beef.
INGREDIENTS
* 1 tablespoon vegetable oil
* 1 pound ground pork
* 2 cloves garlic, crushed
* 1/2 cup chopped onion
* 1/2 cup minced carrots
* 1/2 cup chopped green onions
* 1/2 cup thinly sliced green cabbage
* 1 teaspoon ground black pepper
* 1 teaspoon salt
* 1 teaspoon garlic powder
* 1 teaspoon soy sauce
* 30 lumpia wrappers
* 2 cups vegetable oil for frying
DIRECTIONS
1. Place a wok or large skillet over high heat, and pour in 1 tablespoon vegetable oil. Cook pork, stirring frequently, until no pink is showing. Remove pork from pan and set aside. Drain grease from pan, leaving a thin coating. Cook garlic and onion in the same pan for 2 minutes. Stir in the cooked pork, carrots, green onions, and cabbage. Season with pepper, salt, garlic powder, and soy sauce. Remove from heat, and set aside until cool enough to handle.
2. Place three heaping tablespoons of the filling diagonally near one corner of each wrapper, leaving a 1 1/2 inch space at both ends. Fold the side along the length of the filling over the filling, tuck in both ends, and roll neatly. Keep the roll tight as you assemble. Moisten the other side of the wrapper with water to seal the edge. Cover the rolls with plastic wrap to retain moisture.
3. Heat a heavy skillet over medium heat, add oil to 1/2 inch depth, and heat for 5 minutes. Slide 3 or 4 lumpia into the oil. Fry the rolls for 1 to 2 minutes, until all sides are golden brown. Drain on paper towels. Serve immediately.
If you meant fresh lumpia (and not lumpiang shanghai), use same amount of each:
mung bean sprouts
cabbage
sweet potatoes
coconut tree heart (ubod)
tofu (or pork or beef)
a bit of cilantro
an onion, diced
1 tbsp garlic, minced
for the sauce:
vinegar
soy sauce
sugar
corn starch, mixed/dissolved in water
pepper
optional: peanuts
salt
Saute the garlic, then onion, in vegetable oil. After the onion wilts, add the tofu or meat, then continue sauteing until the meat is cooked (or just three minutes, if using tofu). Then add the sweet potatoes, saute until these are almost transparent, add the coconut tree heart, then add the mung beans, after five minutes, add the cabbage. When cabbage is tender, add the cilantro. Stir, remove from the heat.
For the sauce, combine vinegar, soy sauce, salt, sugar, pepper. Mix very well, making sure that salt and sugar are dissolved. Bring to a boil. REMEMBER NOT TO TOUCH THIS MIXTURE until after it has boiled for a few minutes, otherwise the vinegar will taste raw, and you will have a really sour sauce. After boiling a few minutes, add the cornstarch mixture (a thickener), stirring constantly. Cook until the sauce thickens to a consistency you like.
Before serving, pour the sauce over the vegetables and sprinkle chopped peanuts over the sauce.
If you like them wrapped in lumpia wrapper, these can be bought in most groceries and Chinese stores. Place a letuce leaf on each wrapper before putting the mixed vegetables, then fold the wrapper over.
Lumpia (or popiah in malay) can also be an indonesian dish. Do check the following links:
http://www.keluarganugraha.net/resep/res...
http://www.keluarganugraha.net/resep/res...
http://resepi.mesra.net/cgi-bin/search.c...
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.Lumpia recipe?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Lumpia recipe?),it will help you,my kids.
My mom used to make this for us when I was little. She has passed away a year ago, and I guess I remembered while I was grieving for her. Does anyone have a good recipe for this. I know she used beef in hers and seemed like cabbage. Thanks for any help.
Answer:
Easy Lumpia With Dipping Sauce
1 Servings
1 lb beef,Ground
2 cloves garlic
1 lg onion
1 cn (8 oz.) water chestnuts
1 slivered
2 oz chop suey vegetables.
1 1/2 t salt
1/4 t pepper
1 T patis
2 T flour
1/4 c water
40 lumpia wrappers
1 deep fat for frying
3 cloves garlic,minced
1/4 c vinegar
1/8 t salt
Brown beef well. Stir in garlic and onion; saute lightly. Add
water chestnuts, vegetables and seasonings; cook for about 2 minutes.
Drain and cool throughly. Combine flour and water to form thin paste.
To make rolls, place 2 tablespoons filling on a lumpia wrapper. Fold
neatly like and envelope. Seal with paste. Head deep fat to 375
degrees F. Combine remaining ingredients for sauce. Fry lumpia in
hot fat until golden brown. Serve hot with sauce. Makes 40 lumpia.
Fried Lumpia (with pork)
SWEETSOUR SAUCE ================
1/4 c cider vinegar
1 t soy sauce
1/2 c sugar
1 c water (or pineapple juice)
1/2 t gingerroot,Finely Grated
1/2 garlic clove,crushed
2 T cornstarch,blended with:
2 T cold water
1 salt
LUMPIA =========================
1/2 lb pork,Ground
1/2 lb uncooked shrimp,finely
-chopped
1/2 c mushrooms,Minced
1/2 c peeled jicama,Diced
2 green onions,finely chopped
3 egg yolks
2 T soy sauce
1 lumpia wrappers
1 oil,for deep-frying
To make sauce, combine vinegar, 1 teaspoon soy sauce, sugar, water,
ginger and garlic in small saucepan. Bring to boil. Stir in
cornstarch paste and simmer 5 minutes, or until thickened. Season to
taste with salt. Keep warm.
For lumpia, mix pork, shrimp, mushrooms, jicama, green onions, egg
yolks and 2 tablespoons soy sauce in bowl. Mix well. Shape about 1 ?
tablespoons meat mixture into strip and place along one side of lumpia
wrapper. Roll tightly, folding in wrapper ends while rolling. Moisten
edges lightly with water to seal. Repeat with remaining filling. Fry
in deep hot oil until golden brown. Serve whole or cut in halves or
thirds. Serve with sweet-sour sauce.
if you need more lumpia recipe either using pork or beef or other meat, go to http://indorecipe.com
This is a traditional Phillipino recipe for Lumpia and calls for minced pork, but you could substitute the same with minced beef or 1/2 pound pork and 1/2 pound beef.
INGREDIENTS
* 1 tablespoon vegetable oil
* 1 pound ground pork
* 2 cloves garlic, crushed
* 1/2 cup chopped onion
* 1/2 cup minced carrots
* 1/2 cup chopped green onions
* 1/2 cup thinly sliced green cabbage
* 1 teaspoon ground black pepper
* 1 teaspoon salt
* 1 teaspoon garlic powder
* 1 teaspoon soy sauce
* 30 lumpia wrappers
* 2 cups vegetable oil for frying
DIRECTIONS
1. Place a wok or large skillet over high heat, and pour in 1 tablespoon vegetable oil. Cook pork, stirring frequently, until no pink is showing. Remove pork from pan and set aside. Drain grease from pan, leaving a thin coating. Cook garlic and onion in the same pan for 2 minutes. Stir in the cooked pork, carrots, green onions, and cabbage. Season with pepper, salt, garlic powder, and soy sauce. Remove from heat, and set aside until cool enough to handle.
2. Place three heaping tablespoons of the filling diagonally near one corner of each wrapper, leaving a 1 1/2 inch space at both ends. Fold the side along the length of the filling over the filling, tuck in both ends, and roll neatly. Keep the roll tight as you assemble. Moisten the other side of the wrapper with water to seal the edge. Cover the rolls with plastic wrap to retain moisture.
3. Heat a heavy skillet over medium heat, add oil to 1/2 inch depth, and heat for 5 minutes. Slide 3 or 4 lumpia into the oil. Fry the rolls for 1 to 2 minutes, until all sides are golden brown. Drain on paper towels. Serve immediately.
If you meant fresh lumpia (and not lumpiang shanghai), use same amount of each:
mung bean sprouts
cabbage
sweet potatoes
coconut tree heart (ubod)
tofu (or pork or beef)
a bit of cilantro
an onion, diced
1 tbsp garlic, minced
for the sauce:
vinegar
soy sauce
sugar
corn starch, mixed/dissolved in water
pepper
optional: peanuts
salt
Saute the garlic, then onion, in vegetable oil. After the onion wilts, add the tofu or meat, then continue sauteing until the meat is cooked (or just three minutes, if using tofu). Then add the sweet potatoes, saute until these are almost transparent, add the coconut tree heart, then add the mung beans, after five minutes, add the cabbage. When cabbage is tender, add the cilantro. Stir, remove from the heat.
For the sauce, combine vinegar, soy sauce, salt, sugar, pepper. Mix very well, making sure that salt and sugar are dissolved. Bring to a boil. REMEMBER NOT TO TOUCH THIS MIXTURE until after it has boiled for a few minutes, otherwise the vinegar will taste raw, and you will have a really sour sauce. After boiling a few minutes, add the cornstarch mixture (a thickener), stirring constantly. Cook until the sauce thickens to a consistency you like.
Before serving, pour the sauce over the vegetables and sprinkle chopped peanuts over the sauce.
If you like them wrapped in lumpia wrapper, these can be bought in most groceries and Chinese stores. Place a letuce leaf on each wrapper before putting the mixed vegetables, then fold the wrapper over.
Lumpia (or popiah in malay) can also be an indonesian dish. Do check the following links:
http://www.keluarganugraha.net/resep/res...
http://www.keluarganugraha.net/resep/res...
http://resepi.mesra.net/cgi-bin/search.c...
correctness,It's Non-profit and only for informational purposes.
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