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Filipino Food and Recipes Fresh Lumpia (Fresh Spring Rolls)

Fresh Lumpia Ingredients:

1 clove garlic, minced
1 medium onion, diced
2 tablespoons vegetable oil
1/4 kilo meat, diced
1/2 cup water
1 tablespoon fish sauce
1 teaspoon salt
1/2 teaspoon pepper
1 potato, peeled and diced
1 sweet potato, peeled and diced
1/2 cup peanuts, shelled, toasted and chopped
1/2 cup shrimp, peeled and diced
1/2 cup sliced carrot 15-20 small lettuce leaves
15-20 lumpia wrappers
3-4 tablespoons minced garlic


Saute garlic and onions in oil. Add meat and saute. Add water, bring to a boil, reduce heat and cover. Simmer 10 minutes. Add fish sauce, salt, pepper and potato. Cook 5-7 minutes. Add vegetables, peanuts and shrimp. Stir-fry 5-10 minutes. Cool. To assemble: Place a lettuce leaf in the center of a wrapper. Add 2 tablespoons filling. Fold bottom of wrapper over filling; wrap one side over filling and roll to the other side. The edge of the lettuce will stick out. Seal edge with water. Wrap each lumpia in wax paper. Serve with sauce (below) and minced garlic or peanuts. Makes 15-20 springrolls.

Lumpia Sauce Ingredients:

1/4 cup sugar
1 teaspoon salt
2 tablespoons soy sauce
1 cup water
1 tablespoon cornstarch dissolved in 2 tablespoons water
3 cloves garlic, minced


Combine first four ingredients; bring to a light boil. Add cornstarch, stir until thickened. Remove from heat, then stir in garlic. Makes 1-1/2 cups.

Lumpia Wrapper Ingredients:

3 eggs
1/4 teaspoon salt
2 cups flour
2 cups milk
1/4 cup vegetable oil


Combine eggs and salt. Gradually add flour, alternating with milk. Beat with a whisk until smooth. Beat in oil gradually. Refrigerate batter 1 hour. Brush a nonstick crepe pan with oil and place over low heat. Ladle in 2 tablespoons batter, swirl to cover pan and pour off excess. Cook until the wrapper can be lifted (if batter bubbles, the pan is too hot). Turn and cook just to warm the other side. Makes 20 wrappers.

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