Fresh Lumpia
Filipino dish wrap in a crepe-like wrapping, filled with stir-fried veggies. Combine with sweet and savory sauce
Equipment
- Non-stick skillet
- Spatula
- Saucepan
- Bowls
- Serving Plates
- knife
- cutting board
- Measuring cups and spoons
Ingredients
FOR THE WRAPPER
- 1/4 cup cornstarch
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 4 large eggs
- 1 1/2 cups water
- 1 tablespoon oil, more for greasing the pan
FOR THE SAUCE
- 1/4 cup soy sauce
- 1/2 cup vegetable or chicken broth
- 3 tablespoons honey
- 1 tablespoon jam, Strawberry or raspberry will work, or any of your favorite jams.
- 1 tablespoon rice vinegar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground pepper, or red chili pepper flakes
- 1/4 tablespoons water
- 1 tablespoon cornstarch
FOR THE FILLING
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 4 minced garlic cloves
- 1 small red chili pepper, You either remove the seeds or with seeds. Cut the chili into thin strips.
- 1 medium carrot, cut into thin strips
- 3 stalks celery, thinly sliced
- 1 cup shredded red cabbage
- 1 cup shredded green cabbage
- 1 tablespoon 21 Seasoning Salute, You can get this seasoning from your grocery's spice aisle.
- salt and pepper to taste
Instructions
FOR THE CREPE-LIKE WRAPPER
- In a large bowl, combine flour, cornstarch, and salt. Use a whisk and mix all ingredients until combined.
- In a measuring cup or another bowl combine, oil, eggs, and water. Stir until the mixture is smooth.
- Slowly pour the egg mixture into the flour mixture, constantly stirring until it is combined. Option: You can use a strainer to strain the crepe batter to make sure it's smooth and there are no lumps.
- Heat a pan with oil over medium-high heat. Dab a little oil onto a paper towel, and wipe around the pan to grease it.
- Scoop 1/3 cup of batter into the pan. Immediately swirl/tilt the pan to spread the batter. Let it cook for a minute or until the top is firm. Then carefully flip the wrapper (it's hot) and wait 10 seconds. Remove from the pan and set aside. Continue the same process for the rest of the remaining batter. NOTE: #1
FOR THE SAUCE
- In a saucepan combine soy sauce, broth, honey, jam, rice vinegar, garlic powder, onion powder, salt, and ground pepper. Heat the pan over medium-high heat, and simmer for 2 minutes, making sure all ingredients are well combined.
- In a measuring cup combine, water and cornstarch (this is the slurry). Stir until the cornstarch dissolved.
- Add the slurry to the pan, and constantly stir until the sauce thickened. Set it aside.
FOR THE FILLING
- Heat a pan with oil over medium-high heat. Saute the onion until tender or translucent. Add the garlic and continue sauteing until aromatic.
- Stir in the rest of the veggies and seasoned with 21 seasoning salute, salt, and pepper. Stir fry the veggies until soft or crisp-tender. Set aside to cool completely before filling the wrapper.
ASSEMBLE
- Lay the wrapper on a plate or flat surface. Fill it with about 3 tablespoons or 1/4 cup veggie filling in the center of the wrapper.
- Fold the bottom edge and then fold the two sides, and overlap them to secure the Lumpia and make sure it doesn't open. Option: You can also use lettuce leaves to layer the filling.
- Pour the sauce on top and sprinkle chopped peanuts or crispy garlic. NOTE #2
Notes
NOTE #1 Flipping the crepe
To flip the crepe-like wrapper, use minimal oil. Simply dab a small amount of oil onto a paper towel and gently wipe the pan. Opt for a wide, non-stick spatula for the task. Begin by using your fingers to slightly lift the edge of the wrapper, creating space for the spatula. Carefully slide the spatula under the wrapper and flip it swiftly, taking care to avoid burns. Repeat this process with the remaining batter. You can stack the wrappers as you go, gently lifting each one as needed when you’re ready to assemble your Lumpia.
NOTE #2 How to make crispy garlic
Ingredients
- Garlic cloves: Use a whole bulb for a generous amount.
- Cooking oil: Vegetable or canola oil works well.
- Salt: For seasoning.
Instructions
- Prepare the Garlic:
- Peel the garlic cloves and slice them thinly. A mandoline or a sharp knife will help achieve even slices, which is crucial for uniform crispiness.
- Heat the Oil:
- In a small saucepan or skillet, pour enough oil to cover the garlic slices. Heat the oil over medium-low heat until it’s warm but not smoking.
- Fry the Garlic:
- Add the garlic slices to the oil. Stir occasionally to ensure even cooking. Maintain a steady temperature to prevent burning. The garlic should turn golden brown, which usually takes about 5-10 minutes.
- Drain and Cool:
- Once the garlic is crispy and golden, use a slotted spoon to remove the slices from the oil. Place them on a paper towel-lined plate to drain excess oil.
- Season:
- While the garlic is still warm, sprinkle it lightly with salt for added flavor.
- Store:
- After cooling completely, store the crispy garlic in an airtight container. It can be kept at room temperature for up to a week.
Tips
- Control the Heat: Keep the heat medium-low to avoid burning the garlic, which can result in a bitter taste.
- Even Slices: Aim for uniform slices to ensure all pieces cook at the same rate.
- Reuse the Oil: The leftover garlic-infused oil can be used for cooking or as a flavorful base for dressings.
Now you have a delicious topping ready to enhance a variety of dishes with a satisfying crunch and a burst of flavor! Enjoy your homemade crispy garlic.