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

  • 2 tbsp Golden Fiesta Palm Oil

  • 1 tsp Garlic, chopped

  • ½ piece  Onion, chopped

  • 250 grams Togue

  • 1 head small  Cabage, shredded

  • 250 grams Tokwa, cooked and cut into cubes

  • 200 grams Shrimps, boiled and peeled

  • 3 tbsp UFC Liquid Genie

LUMPIA WRAPPER

  • 1 ½ Eggs, beaten

  •  2¼ cups Water

  • 1 ½ cups All-purpose flour

  • ¾ tsp Fine salt

  • ½ tbsp Golden Fiesta Palm Oil

LUMPIA SAUCE

  • 1 ½ cups Water

  • ½ cup Brown sugar

  • 1 tbsp Cornstarch

  • 4 ½ tbsp UFC Liquid Genie

  • 2 tsp Datu Puti Soy Sauce

  • ½ head of Garlic, chopped

Preparation

  • No Image Available

    1To make the lumpia filling, heat 2 tablespoons of Golden Fiesta Palm Oil in a pan   and sauté garlic and onions.

  • No Image Available

    2Add carrots, togue, cabbage and tokwa. Cook for 3 minutes.

  • No Image Available

    3Season with UFC Liquid Genie. Set aside

  • No Image Available

    4To make the batter for the lumpia wrapper, combine eggs, water, all-purpose flour,  salt and Golden Fiesta Palm Oil.

  • 5Heat a small non-stick pan and ladle out 1/3 cup measure of the lumpia wrapper  batter

  • No Image Available

    6Cook one side and then slide out of the pan (B). Set aside and continue with the rest  of the batter.

  • No Image Available

    7To 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.

  • No Image Available

    8Measure about 2 tablespoons of vegetable filling per wrapper and top with shrimp.  Roll and serve with Lumpia Sauce.

  • No Image Available

    1To make the lumpia filling, heat 2 tablespoons of Golden Fiesta Palm Oil in a pan   and sauté garlic and onions.

  • No Image Available

    2Add carrots, togue, cabbage and tokwa. Cook for 3 minutes.

  • No Image Available

    3Season with UFC Liquid Genie. Set aside

  • No Image Available

    4To make the batter for the lumpia wrapper, combine eggs, water, all-purpose flour,  salt and Golden Fiesta Palm Oil.

  • No Image Available

    5Heat a small non-stick pan and ladle out 1/3 cup measure of the lumpia wrapper  batter

  • No Image Available

    6Cook one side and then slide out of the pan (B). Set aside and continue with the rest  of the batter.

  • No Image Available

    7To 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.

  • No Image Available

    8Measure about 2 tablespoons of vegetable filling per wrapper and top with shrimp.  Roll and serve with Lumpia Sauce.