RECIPE: Roline Casper’s Fresh Lumpia

Reprinted with permission from “The Easy Filipino Cookbook: 100 Classics Made Simple” (Rockridge Press, 2020)

Dairy-free, vegetarian
PREP TIME: 30 minutes | COOK TIME: 20 minutes | MAKES: 10 lumpia

Fresh lumpia on page 54 of “The Easy Filipino Cookbook.” | Photography by Iain Bagwell with food styling by Torie Cox / Rockridge Press

This version of lumpia is fresh, not fried. It is topped with its own special sauce and crushed peanuts. Loaded with vegetables and chickpeas, this is a filling meal and popular party food. If you can’t find lumpia wrappers, these are just as delicious rolled up in lettuce leaves. Romaine, butter, leafy, and baby gem varieties all work well.

For the vegetables
• 3 tablespoons vegetable oil
• 1/2 onion, finely sliced
• 3 garlic cloves, crushed
• 1 carrot, julienned
• 1/2 sweet potato, julienned
• 2 cups green beans, thinly sliced
• 1 cup cooked chickpeas
• 1 green cabbage, thinly shredded
• 1 tablespoon sugar
• 2 pinches salt
• Pinch freshly ground black pepper

To make the vegetables
1. In a wok or large sauté pan, heat the oil over medium-high heat. Add the onion and garlic and sauté for about 3 to 5 minutes, or until softened.
2. Add the carrot and stir-fry for about 3 minutes. Add the sweet potato and stir-fry for about 3 minutes.
3. Add the green beans and stir-fry for about 3 minutes. Add the chickpeas and stir-fry for about 3 minutes.
4. Add the shredded cabbage and stir-fry for about 3 minutes, until everything is crisp and tender. Taste test the vegetables. Season with sugar, salt, and pepper.
5. Remove the pan from the heat as soon as the vegetables are cooked, making sure not to overcook them. Transfer to a colander to drain and set aside to cool.

For the lumpia rolls
• 10 lumpia wrappers
• 5 leafy green lettuce leaves, cut in half lengthwise
• 3 tablespoons peanut butter
• Fresh Lumpia Sauce (page 149)
• 1 cup ground peanuts
• To make the lumpia rolls
1. Separate the lumpia sheets and arrange them on a large, clean work surface. Cover the wrappers with a damp cloth to prevent drying as you work.
2. Place a wrapper diagonally in front of you with a lettuce leaf in the center. Spread 1 to 2 teaspoons of peanut butter on the lettuce, then place about 2 tablespoons of the vegetables on the lettuce.
3. Tuck in the sides of the wrapper and roll it up like a burrito. Arrange on a platter and continue until all wrappers and vegetables are used.
4. Pour the fresh lumpia sauce on top of the lumpia and garnish with ground peanuts.

Fresh lumpia sauce
This sweet, garlickly sauce is served drizzled over the top of the Fresh Lumpia. I think it’s the perfect blend of savory and sweet, it’s super easy to make, and it tastes best when it’s served warm.

• 2 cups plus 2 tablespoons water, divided
• 1/2 cup sugar
• 1 tablespoon soy sauce
• 1 tablespoon minced garlic
• 1/2 teaspoon salt
• 2 tablespoons cornstarch

1. In a medium saucepan, heat 2 cups of water, the sugar, soy sauce, garlic and salt over medium heat. Boil for 3 minutes or until the sugar dissolves.
2. In a small bowl, combine the cornstarch and the remaining 2 tablespoons of water and mix well.
3. Add the cornstarch slurry to the sauce and simmer until the consistency is between honey and maple syrup. Taste and adjust the seasoning as desired. Transfer to a small serving bowl.

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