Lumpia Prito
25
lumpia
Main
Course
Print Recipe
Ingredients
Directions
Ingredients
1
medium yellow onion, minced
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2
cloves garlic, minced
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1
small carrot, julienned
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½ c
green beans, sliced thinly
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1 c
heart of palm or jicama, julienned
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¼ c
bean sprouts
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2 tbsp
soy sauce
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½ tsp
ground black pepper
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1 tsp
salt
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½ c
green cabbage, shredded
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25
lumpia wrappers
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1
egg, beaten
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2 c
vegetable oil, divided
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Sawsawan (For Dipping)
1 c
white vinegar
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2-4
cloves of garlic
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1
teaspoon coarsely ground pepper
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1
Thai chile pepper, pierced
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Lumpia are easier to roll if the vegetables are pliable, which is why they are stir-fried here. My mom swears by Orientex crepe wrappers, but if you cannot find them in the freezer section of your specialty Asian store, Menlo brand work just as well. It is possible to roll lumpia with raw vegetables, but I’d recommended thicker Chinese egg roll wrappers for that.

As you work, keep a damp paper towel over the stack of lumpia wrappers to keep them from drying out. Hearts of palm are available in cans, but for more crunch, jicama is a fresh substitute and absorbs the flavor of the stir-fry. You can sub a half portion of the vegetables with cooked ground protein, like tofu, shrimp, pork, or chicken. Mix and match hearty vegetables to come up with your own recipe—I’d love to hear about it.

Directions

  1. Place the lumpia wrappers on a plate, covered with a damp paper towel to defrost at room temperature.
  2. Saute the yellow onion on medium heat with two tablespoons of the vegetable oil for three minutes, until they soften. Add the garlic, carrots, and green beans, continuing to stir. Once the garlic browns, stir in the heart of palm (or jicama), bean sprouts, soy sauce, and salt and pepper. Stir fry for 5 minutes more. Turn off the heat and fold in the cabbage. Transfer the filling to a colander nested in a mixing bowl to drain and cool completely. Save any drippings for broth or making rice later. Cool the mixture quickly by spreading it onto a baking sheet.
  3. To assemble, place a single lumpia wrapper on a clean plate. Add one to two tablespoons of filling to the bottom corner. Lift the bottom corner over the filling and pack it lightly, roll it forward 90 degrees, then fold the sides toward the center. Wet the top corner with a brush of beaten egg and finish rolling upward to seal it.
  4. Arrange the lumpia in a single layer on a sheet pan. Freeze them for 30 minutes before placing in plastic zip bags for long-term storage.
  5. To serve, heat the remaining vegetable oil in a deep pan or pot to 350°F. Preheat the oven to 200°F. Do not defrost the lumpia from the freezer; add them carefully to the oil with tongs. Do not crowd the pan—fry 4 or 5 at a time. If the oil does not completely cover them, flip them after 2 minutes. Continue to fry for a total of 5 to 7 minutes until they are golden brown. Drain them on plates or baking sheets lined with several layers of paper towels. Keep the lumpia in the warm oven until you are done frying.
Sawsawan
  1. Mix all of the ingredients in a jar or a glass bottle with a speed pourer and cover. Let marinate at room temperature for a day. Refrigerate when not in use. Top it off with more vinegar when it gets too low; exposing the vegetables to air can promote mold.
  2. Serve tablespoons at a time in small shallow dishes or ramekins.

Jenn de la Vega

Jenn de la Vega is TASTE's Cook In Residence and the writer behind the blog Randwiches.

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