Foods of the World Forum Homepage
Forum Home Forum Home > Asia > Southeast Asia
  New Posts New Posts RSS Feed - Lumpia and dipping sauce
  FAQ FAQ  Forum Search   Events   Register Register  Login Login

This site is completely supported by donations; there are no corporate sponsors. We would be honoured if you would consider a small donation, to be used exclusively for forum expenses.



Thank you, from the Foods of the World Forums!

Lumpia and dipping sauce

 Post Reply Post Reply
Author
Message
Rod Franklin View Drop Down
Chef
Chef
Avatar

Joined: 17 February 2010
Location: USA
Status: Offline
Points: 921
Post Options Post Options   Thanks (0) Thanks(0)   Quote Rod Franklin Quote  Post ReplyReply Direct Link To This Post Topic: Lumpia and dipping sauce
    Posted: 15 January 2014 at 11:44
Inspired by the "Rice returns..." thread, I submit a Lumpia recipe. I would have made this and posted with pictures but I don't have any lumpia skins, and they aren't available in my area. If you can find the skins and decide to make these, I assure you that no matter how many you make there won't be any left over.

The sauce recipe is for an amount smaller than what would be needed for the amount of lumpia made with this recipe, but it can easily be doubled or whatever is called for.

A serving suggestion for this offered to groups is to serve on small plates with small individual cups to hold the dipping sauce. Something like those little plastic cups you might get sauce in at a Chinese take out. This keeps the double dippers out of every one else's stuff.

There are vids on youtube showing how to make your own lumpia skins. Have fun with that, but here goes:

Lumpia and dipping sauce

Lumpia

1 lb pork (ground fine)
1 lb shrimp (finely chopped or ground with the pork)
1 cup water chestnut (chopped fine)
1 cup green onion (finely chopped)
2 teaspoons salt
2 teaspoons black pepper
2 eggs
2 tablespoons soy sauce
2 (8 ounce) packages lumpia skins
2 cups cooking oil

1 Combine first eight ingredients and let stand in refrigerator till well chilled.
2 Place a wrapper on a large plate. Spread 2 tablespoons of the meat mixture in a thick line on the wrapper edge closest to you.
3 Starting with this edge, roll it over the meat mixture once. Fold the two edges to the right and left of the mixture toward each other until they're snug against the roll of meat.
4 Continue to roll the wrapper until it becomes a tight cylinder. Seal the edge of the wrapper to the roll with a little water.
5 Repeat with remaining wrappers.
6 This makes a lot, so freeze what you don't want to fry up right now. Don't let them stick together. Layer in a freezer bag, and separate each layer.
7 Deep fry as many as you need and drain on paper towel.
8 Serve with sweet and sour or the following dipping sauce.

 

Sauce

¼ cup water

1 tbsp white vinegar

1 tbsp white sugar

2 tsp fish sauce

½ tsp soy sauce

1 clove garlic mashed/chopped fine

1 siling labuyo pepper minced fine

 




Hungry
Back to Top
Sponsored Links


Back to Top
TasunkaWitko View Drop Down
Admin Group
Admin Group
Avatar

Joined: 25 January 2010
Location: Chinook, MT
Status: Offline
Points: 9125
Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 16 January 2014 at 21:57
I had lumpia for the first time when a guy was selling them from his truck at a craft fair last year. I was hooked!

Excellent posting, Rod ~ thank you for sharing!
If you are a visitor and like what you see, please click here and join the discussions in our community!
Back to Top
africanmeat View Drop Down
Chef
Chef
Avatar

Joined: 20 January 2012
Location: south africa
Status: Offline
Points: 910
Post Options Post Options   Thanks (0) Thanks(0)   Quote africanmeat Quote  Post ReplyReply Direct Link To This Post Posted: 17 January 2014 at 07:27
Thanks .
great recipe .
Ahron
Back to Top
pitrow View Drop Down
Chef
Chef
Avatar

Joined: 22 November 2010
Location: Newberg, Oregon
Status: Offline
Points: 978
Post Options Post Options   Thanks (0) Thanks(0)   Quote pitrow Quote  Post ReplyReply Direct Link To This Post Posted: 17 January 2014 at 09:58
Growing up our next door neighbors were Filipino and I used to love it when they'd have parties. Their mom made the best lumpia, and their dad made some awesome cross-cut short ribs. So yummy.

I've been longing for good lumpia ever since I moved out. Never got up the courage to try to make my own because I'm afraid they won't ever stand up to hers and I'll ruin my memory of how good they were. Maybe someday I'll break down and make some.
Mike
Life in PitRow - My often neglected, somewhat eccentric, occasionally outstanding blog
Back to Top
AK1 View Drop Down
Master Chef
Master Chef
Avatar

Joined: 10 April 2012
Location: Ontario, Canada
Status: Offline
Points: 1081
Post Options Post Options   Thanks (0) Thanks(0)   Quote AK1 Quote  Post ReplyReply Direct Link To This Post Posted: 17 January 2014 at 12:09
OK! What exactly is lumpia?
Back to Top
pitrow View Drop Down
Chef
Chef
Avatar

Joined: 22 November 2010
Location: Newberg, Oregon
Status: Offline
Points: 978
Post Options Post Options   Thanks (0) Thanks(0)   Quote pitrow Quote  Post ReplyReply Direct Link To This Post Posted: 17 January 2014 at 13:44
They're an eggroll/spring roll kind of thing. But better than anything I've ever had from a Chinese restaurant.

http://en.wikipedia.org/wiki/Lumpia
Mike
Life in PitRow - My often neglected, somewhat eccentric, occasionally outstanding blog
Back to Top
Rod Franklin View Drop Down
Chef
Chef
Avatar

Joined: 17 February 2010
Location: USA
Status: Offline
Points: 921
Post Options Post Options   Thanks (0) Thanks(0)   Quote Rod Franklin Quote  Post ReplyReply Direct Link To This Post Posted: 17 January 2014 at 14:52
Well that didn't work. Imagine a pic of a plate of lumpia rolls here.
Hungry
Back to Top
 Post Reply Post Reply
  Share Topic   

Forum Jump Forum Permissions View Drop Down



This page was generated in 0.063 seconds.