Fresh Lumpia

This fresh lumpia recipe heightens its flavors with really good fresh vegetables, a great homemade wrapper and delicious sauce.

  • Required cooking skill level

  • 2-5
    persons serving
  • 30
    minutes preparation time

FILLING

  1. 2 tbsp Golden Fiesta Palm Oil
  2. 1 tsp Garlic, chopped
  3. ½ piece Onion, chopped
  4. 250 grams Togue
  5. 1 head small Cabage, shredded
  6. 250 grams Tokwa, cooked and cut into cubes
  7. 200 grams Shrimps, boiled and peeled
  8. 3 tbsp Liquid Seasoning

LUMPIA WRAPPER

  1. 1 ½ Eggs, beaten
  2.  2¼ cups Water
  3. 1 ½ cups All-purpose flour
  4. ¾ tsp Fine salt
  5. ½ tbsp Golden Fiesta Palm Oil

LUMPIA SAUCE

  1. 1 ½ cups Water
  2. ½ cup Brown sugar
  3. 1 tbsp Cornstarch
  4. 4 ½ tbsp Liquid Seasoning
  5. 2 tsp Datu Puti Soy Sauce
  6. ½ head of Garlic, chopped

PREPARATION

  • 1 To make the lumpia filling, heat 2 tablespoons of Golden Fiesta Palm Oil in a pan   and sauté garlic and onions.
  • 2 Add carrots, togue, cabbage and tokwa. Cook for 3 minutes.
  • 3 Season with Liquid Seasoning. Set aside
  • 4 To make the batter for the lumpia wrapper, combine eggs, water, all-purpose flour,  salt and Golden Fiesta Palm Oil.
  • 5 Heat a small non-stick pan and ladle out 1/3 cup measure of the lumpia wrapper  batter
  • 6 Cook one side and then slide out of the pan (B). Set aside and continue with the rest  of the batter.
  • 7 To make the sauce, combine water, brown sugar, cornstarch, UFC Liquid Genie,  Datu Puti Soy Sauce and garlic in a saucepan. Simmer until the mixture thickens. Set  aside.
  • 8 Measure about 2 tablespoons of vegetable filling per wrapper and top with shrimp.  Roll and serve with Lumpia Sauce.
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