Fresh Lumpia Delight: The Ultimate Fresh Lumpia Recipe
Introduction to Fresh Lumpia Delight
Fresh Lumpia, a delightful Filipino dish, brings together vibrant flavors and fresh ingredients wrapped in a soft, delicate crepe. This dish is perfect for any occasion, whether you’re hosting a family gathering or just looking to enjoy a comforting meal at home. Packed with protein from tofu and shrimp, along with nutritious vegetables, Fresh Lumpia is not only delicious but also a healthy choice that everyone will love.
A Personal Story Behind My Fresh Lumpia Journey
Growing up, I always looked forward to family gatherings where my grandmother would prepare her famous Fresh Lumpia. The aroma of sautéed garlic and onions would fill the house, making our mouths water in anticipation. Each bite of the fresh lumpia was a burst of flavors, and it became a cherished tradition that I now pass down to my children. Making this dish reminds me of those warm, happy moments spent with family.
What Makes This Fresh Lumpia Recipe Special?
What sets this Fresh Lumpia recipe apart is its versatility. You can easily customize the filling with your favorite vegetables or proteins, making it suitable for everyone’s taste. The combination of crispy vegetables, tender shrimp, and savory tofu wrapped in a handmade crepe creates a delightful texture that is hard to resist. Plus, the homemade lumpia sauce adds a sweet and savory touch that perfectly balances the dish.
The Full Fresh Lumpia Recipe
Ingredients
- Fresh Lumpia Filling:
- 10 ounces extra firm tofu, fried and cubed
- 1/2 cup small shrimp, shells removed
- 1 piece Knorr Shrimp Cube
- 1/2 head cabbage, chopped
- 3/4 cup green beans, sliced crosswise
- 1 piece medium carrot, julienned
- 1 cup sweet potato, cubed
- 1 piece white onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons fish sauce
- 1/2 cup water
- 1/8 teaspoon ground black pepper
- 3 tablespoons cooking oil
- Fresh Lumpia Wrapper:
- 1 cup all-purpose flour
- 2 eggs
- 2 tablespoons canola oil
- 1 1/2 cups water
- 1/4 cup cooking oil or cooking oil spray
- Lumpia Sauce:
- 6 tablespoons brown sugar
- 1 1/2 tablespoons soy sauce
- 1 1/2 cups water
- 1 tablespoon garlic, minced
- 1 tablespoon cornstarch
Instructions
- In a pan or wok, heat 3 tablespoons of cooking oil over medium heat. Sauté the chopped onion and minced garlic until the onion softens, about 3 minutes. Tip: Keep stirring to prevent the garlic from burning.
- Add the cubed sweet potato and pour in 1/2 cup of water. Let it boil, then add the Knorr Shrimp Cube. Cover and cook for 5 minutes until the sweet potato is tender.
- Remove the cover and let the water evaporate. Stir in the fried tofu and shrimp, and stir-fry for 1 minute to combine.
- Add the chopped cabbage, sliced green beans, and julienned carrot. Stir-fry for another 3 minutes until the vegetables are just tender. Season with 2 tablespoons of fish sauce and 1/8 teaspoon of ground black pepper. Set the filling aside.
- For the fresh lumpia wrapper, in a bowl, beat 2 eggs. Add 2 tablespoons of canola oil and 1 1/2 cups of water, then whisk in 1 cup of flour until well blended. Tip: Ensure there are no lumps for a smooth batter.
- Heat a non-stick pan over medium heat and lightly grease it. Pour in a small amount of the wrapper mixture and cook until done, about 1-2 minutes on each side. Repeat until all the mixture is used.
- For the Lumpiang Sariwa Sauce, bring 1 1/2 cups of water to a boil in a saucepan. Add 1 1/2 tablespoons of soy sauce, 6 tablespoons of brown sugar, and 1 tablespoon of minced garlic. In a separate bowl, dilute 1 tablespoon of cornstarch in a bit of water, then pour it into the saucepan. Cook until the sauce thickens, stirring constantly.
- To assemble the fresh lumpia, place a lettuce leaf on a wrapper, add a generous portion of the filling, and top with parsley. Fold the wrapper around the filling, tucking in the sides to create a neat roll.
- Serve the fresh lumpia warm, accompanied by the lumpia sauce and crushed peanuts on the side for added crunch.
Serving Suggestions and Variations for Fresh Lumpia
Fresh Lumpia is incredibly versatile. You can serve it as a main dish or as an appetizer at parties. Feel free to experiment with the filling by adding other vegetables like bell peppers, bean sprouts, or even using chicken or beef instead of shrimp and tofu. For a spicier kick, consider adding some chili flakes to the filling or sauce. Pair it with a refreshing side salad or steamed rice to make it a complete meal.
Frequently Asked Questions About Fresh Lumpia
Can I make the wrappers ahead of time?
Yes! You can prepare the wrappers in advance and store them in the refrigerator for up to 2 days. Just reheat them lightly before assembling.
Can I freeze Fresh Lumpia?
Yes, you can freeze the assembled fresh lumpia. Just make sure to wrap them tightly in plastic wrap and place them in an airtight container. When ready to eat, thaw them in the refrigerator and reheat before serving.
What can I substitute for fish sauce?
If you’re looking for a vegetarian option, you can use soy sauce or coconut aminos instead of fish sauce for a similar umami flavor.
Enjoy the flavors of this fresh lumpia, a delightful and healthy dish to share with loved ones!
Recipe Stats
- Prep Time: 30 minutes
- Cooking Time: 30 minutes
- Total Time: 1 hour
- Calories per Serving: 320
- Servings: 6
Fresh Lumpia Delight
Equipment
- Pan or wok For sautéing the filling.
- Non-stick pan For cooking the wrappers.
- Saucepan For making the sauce.
Ingredients
Fresh Lumpia Filling
- 10 ounces extra firm tofu, fried and cubed
- 0.5 cup small shrimp, shells removed
- 1 piece Knorr Shrimp Cube
- 0.5 head cabbage, chopped
- 0.75 cup green beans, sliced crosswise
- 1 piece medium carrot, julienned
- 1 cup sweet potato, cubed
- 1 piece white onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons fish sauce
- 0.5 cup water
- 0.125 teaspoon ground black pepper
- 3 tablespoons cooking oil
Fresh Lumpia Wrapper
- 1 cup all-purpose flour
- 2 tablespoons canola oil
- 1.5 cups water
- 0.25 cup cooking oil or cooking oil spray
Lumpia Sauce
- 6 tablespoons brown sugar
- 1.5 tablespoons soy sauce
- 1.5 cups water
- 1 tablespoon garlic, minced
- 1 tablespoon cornstarch
Instructions
- Heat 3 tablespoons of cooking oil over medium heat. Sauté chopped onion and minced garlic until onion softens, about 3 minutes. Keep stirring to prevent the garlic from burning.
- Add cubed sweet potato and pour in 1/2 cup of water. Let it boil, then add Knorr Shrimp Cube. Cover and cook for 5 minutes until sweet potato is tender.
- Remove the cover and let the water evaporate. Stir in fried tofu and shrimp, and stir-fry for 1 minute to combine.
- Add chopped cabbage, sliced green beans, and julienned carrot. Stir-fry for another 3 minutes until vegetables are just tender. Season with fish sauce and ground black pepper. Set the filling aside.
- In a bowl, beat 2 eggs. Add canola oil and water, then whisk in flour until well blended. Ensure there are no lumps for a smooth batter.
- Heat a non-stick pan over medium heat and lightly grease it. Pour in a small amount of the wrapper mixture and cook until done, about 1-2 minutes on each side. Repeat until all mixture is used.
- Bring 1 1/2 cups of water to a boil in a saucepan. Add soy sauce, brown sugar, and garlic. In a separate bowl, dilute cornstarch in a bit of water, then pour it into the saucepan. Cook until the sauce thickens, stirring constantly.
- To assemble, place a lettuce leaf on a wrapper, add a generous portion of the filling, and top with parsley. Fold the wrapper around the filling, tucking in the sides to create a neat roll.
- Serve the fresh lumpia warm, accompanied by the lumpia sauce and crushed peanuts on the side for added crunch.