Fresh Lumpia Recipe
Fresh Lumpia Recipe to distinguish it from Fresh Lumpia. They both contain sauteed vegetables with a little pork and/or shrimp. In this version of fried lumpia–a vegetable combination I learned from an aunt–small cubes of sweet potatoes are added to create a variety of texture. In making lumpia, store-bought wrappers are convenient. But, there is nothing like home-made egg wrappers. I used to make them with my lumpiang ubod. But my good ole teflon-coated pan has since been discarded and ordinary frying pans–even cast iron–are no good for making home-made egg wrappers. I’m sure we’ll get a new one when I start craving for lumpiang ubod.The little extra that I added here are the sesame seeds. These little things are really wonderful. Improves the aroma and the taste. Better than stirring in a little sesame seed oil towards the end of the cooking time.
Ingredients:-
Wrappers
 
  • 2 large eggs
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  • 1 1/4 cups water
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  • 1/2 cup cornstarch
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  • 1/2 cup flour
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  • 1/8 teaspoon salt
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  • 3 tablespoons cooking oil, about
    • Filling
     
  • 1/2 cup onion, julienned
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  • 1 teaspoon minced garlic
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  • 1 skinless chicken breast half, thinly sliced
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  • 1/4 lb medium raw shrimp, shelled,deveined,and halved
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  • 1 1/2 cups jicama, julienned
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  • 1/2 small carrot, finely julienned
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  • 2 green onions, finely julienned
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  • 2 teaspoons oyster sauce
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  • 1 teaspoon fish sauce
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  • 1/4 teaspoon black pepper
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  • 5 lettuce leaves
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    Fresh Lumpia
    Directions:-
     
  • Wrappers: Mix eggs, water, cornstarch, flour, and salt together until smooth.
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  • Put the batter through a strainer.
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  • Heat a nonstick 8-inch omelet pan.
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  • Over medium heat, brush pan with 1/4 teaspoon oil.
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  • Pour 1/4 cup batter into pan; move pan to let the batter flow over the entire surface.
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  • Cook until lightly browned on the edges and surface looks dry, about 45 seconds.
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  • Loosen with a spatula, and cook the other side 10 seconds longer.
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  • Place cooked wrapper onto a plate.
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  • Repeat until all the batter is used.
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  • Add 1 tablespoon oil to a wok over high heat, swirling to coat sides.
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  • Stir-fry the onion and garlic for 30 seconds.
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  • Add chicken and shrimp; stir-fry for 2 minutes.
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  • Remove contents from pan.
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  • Heat 1 tablespoon oil in the same pan.
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  • Stir-fry the jicama and carrot for 1 minute.
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  • Add green onions; cook about 2 minutes more, so that the vegetables are still crisp but tender.
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  • Return chicken mixture to pan; add oyster sauce, fish sauce, and pepper; cook for 1 minute.
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  • Cool.
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  • Use half of a piece of lettuce for each lumpia.
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  • Place lettuce on wrapper and spoon about 1/3 cup filling on top.
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  • Fold bottom third of wrapper over filling, then fold in sides.
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  • Serve with a mixture of hoisin sauce and soy sauce.
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