Fresh vegetable lumpia
November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ ConnieIngredients :
12 lumpia (spring roll) wrappers
150 g. of ground or finely minced pork
100 g. of green beans, sliced diagonally into small pieces
1 carrot, cut into small cubes (or julienned)
1/2 head of native cabbage (similar to the napa variety in the west)
3 sweet potatoes
1 tbsp. of minced garlic
1 onion, chopped
1/4 c. sweet-blend margarine (or vegetable cooking oil)
1 tsp. of sesame seeds
salt and pepper
Cooking procedure :
With a vegetable peeler, peel the sweet potatoes. Cut into 1/2″ x 1/2″ cubes and soak in cold water to prevent discoloration.
Heat a large skillet or wok. Melt the sweet-blend margarine. When hot, lightly fry the sweet potato cubes until the edges start to brown. With a slotted spoon, remove to a plate. Reheat the remaining oil and saute the garlic until fragrant. Add the onions and cook until soft. Add the ground pork. Cook until no longer pink. Add the rest of the vegetables and the sesame seeds. Season with salt and pepper. Cook over medium heat, stirring. The water from the vegetables will be enough to cook everything. A few seconds before the vegetables are done, stir in the sweet potatoes and cook until heated through. Turn off the heat and cool for a few minutes.
Separate the lumpia (spring roll) wrappers. Place 2-3 tbsp. of vegetables at the center of each wrapper and roll, folding the sides inward. Repeat until all the wrappers are filled. Serve with soy-garlic sauce.
For the soy-garlic sauce :
Ingredients :
1/4 cup of dark soy sauce
1 tbp. minced fresh garlic
1-1/2 cups of water
2 tbsp. of cornstarch
3 tbsp. of sugar
How to :
Off the fire, mix all the ingredients together in a small saucepan. Stir until both the sugar and cornstarch are completely dissolved. The liquid will appear cloudy. Cook over medium heat, stirring often. When it reaches the boiling point, the cloudiness will start to disappear and the liquid will start to become clear. DO NOT STOP STIRRING. After about 30 seconds, the mixture will be thick and clear. Turn off the fire. Let sauce stand covered for 5 minutes to let the garlic develop its flavor. Uncover and stir. Serve with “ubod”.
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Hi. I’m a fan.:smile:
I was checking your veggie recipe archive and I came across your fresh lumpia. I was just wondering… would it be possible to ask for your lumpia wrapper recipe? My family is what you might call lumpiaholics but after years of cooking lumpia I still use store bought wrappers. I really would like to use home cooked egg wrappers for a change. I hope you can help me.
Hi dee. You just reminded my that I haven’t cooked lumpiang ubod in ages. I’ll post the wrapper recipe when I make lumpiang ubod. Soon. That should make my husband happy.
you will get the recipe for fresh home made lumpia wrappers here : http://www.globalgourmet.com/food/special/1999/asia/lumpia.html
Thank you very much for the info. im a cook monster in the family, love to cook anything, just forgot how lumpia ubod been done. hope you can share some tips for me.
does anybody have a recipe for pancit shanghai? I’m dying to get one.
pls! paki-email naman pom sakin yung recipe ng lumpiang sariwa & also how to make lumpia wrapper
hello pwede po pki email namn ung recipe ng lumpiang sariwa,, at ung paggawa ng sauce at ung wrapper, thnaks and Godbless
Marlon and Mylene, you should read the Guidelines above.
thanks poh kc nakagwa poh kme ng recipe para s aming lulutuin kapg malalab. kme
thanks poh kc nakagwa poh kme ng recipe para s aming lulutuin kapg malalab. kme……..tyhanks
Hello po… fresh lumpia is one of my specialties daw sabi ng husband ko. Pinakamasarap daw sa lahat ng natiknam nya yung fresh lumapia na gawa ko… hehe (mag-brag daw ba)… I add togue and singkamas with my lumpia. For the sauce po, I add peanut butter po and top it with fried garlic. mmmmm… sarap…
Hi po.. i was searching for some filipino recipes last dec 07 for our christmas eve dinner when i came across your site.Since then i was hooked on your tempting site, just by looking at the pictures anyone can tell your recipe is very delish…ummh.By the way, would you mind if i asked for lumpiang ubod recipe?
I was gonna make some for Christmas but got too lazy to go to the market early in the morning when ubod is available. Di bale, soon. I used to make lumpiang ubod with my own handmade wrappers. My mom-in-law loves them hehehehe
bakit ung search kona lumpia prefer ko kasi singakamas.before ko open nakalagay sa ibaba na my togue at singkamas pero open ko ubod naman
Ano?
ung peanut butter po ba,stir din o ipa2tong lng cia?rply me plz
sk pno po gumawa ng wrapper.?
anong peanut butter, ivy?
re wrapper: There is a recipe in the archive. You can use the search box on the sidebar.
kc ung iba nag add cla ng peanut butter,pno po b iha2lo po ba cia sa sauce..o ipptong lng cia.
ngu2luhan dn kc aq sa lumpia wrapper,pki xplain nmn po skn plz
ivy, kung nakita mo sa ibang recipe, eh bakit mo sa akin tinatanong?
Naguguluhan din ako sa spelling mo.
helow!ano?anong mgulo dun.slmt nlng!
please be polite sa mga comments and please READ carefully before even throwing multiple nonsense questions
hi! anyone,
can i have a recipe for fresh lumpia please? thank you
Ms Connie,
Yun po bang lumpia wrapper nde na kelangan i-steam? Pede ng kainin =)
Suzette, no need to steam the wrappers.
connie, hello there! can i use the pancake mix as a wrapper? and do i have to mix chopped peanuts to the stuffings? thanks in advance for your reply. god bless.
Pancake mix is too sweet. Chopped peanuts are not a must but they do add a ice texture to the lumpia.
just want to know can you teach me how to make lumpiang ubod, the fresh lumpia.
Sure, cracker. Just use the search box and type “lumpiang ubod.”
im glad that there is a site like this.. i enjoyed reading recipes and some tips..
hi Connie, I’m not a good cook but I love fresh lumpia. It’s my favorite dish but now that I’m living in a foreign country, I can hardly find that dish so I have no choice but to learn how to make it. I’m glad that I found your site and I can’t only make fresh lumpia but most if not all of my favorites dishes. Thanks a lot!
@ivy – nagbabasa ka ba ng maayos ng recipe or even comments dito? kung iniintindi mo ng mabuti (and i doubt na you do) hindi ka magtatanong ng mga nonsense na tanong.
@ms. connie – i know it has been a year pero i can’t help but react sa comment nung “ivy”, your recipes are detailed and very easy to follow, nakakainit ng ulo yung mga taong nag-c-comment ng nonsense at st_ _ _ d questions.
more power to you!
Wag mo na lang patulan yang mga katulad ni Ivy. Yung mga similar na ganyan don’t get past moderation these days. Waste of time. I need to decipher the spelling pa. Hay sus!
hi miss connie,
i love to cook lumpia. for the longest time i cook it with papaya and camote. but recently, i tasted one using singkamas and i love the texture.papaya when cooked was smooth…tastes good also but i like the recent discovery…singkamas.for the benefit of some who are wondering where to add peanut butter, i use it in making the sauce in case i do not have toasted peanut available.i’ll try to cook your spring rolls wrapper recipe to compliment my lumpia.we use to eat it as is with the sauce not wrapped.more power miss connie!i’m a fan!