Recipe: Deep-Fried Lumpia

Recipe: Deep-Fried Lumpia

Deep-Fried Lumpia

Deep-Fried Lumpia

Image © 2009 Celeste Heiter
Deep-Fried Lumpia

These tasty Philippine appetizers, filled with chicken and finely chopped vegetables, seasoned with patis and oyster sauce, rolled in delicate wrappers and fried to a crispy, golden brown, are the perfect start for any tropical meal.  

Deep-Fried Lumpia

Lumpia Wrappers

1 cup flour1 cup milk1 eggNon-stick cooking spray Combine flour, milk and egg in a mixing bowl and stir to thoroughly blend. Heat a small skillet or crepe pan coated with non-stick cooking spray. Pour a small puddle of batter in the center of the pan, and turn the pan, rotating your wrist to distribute the batter in a thin, even layer. Allow pancake to brown on the bottom, turn the pancake over and brown on the other side. Continue the process with the remaining batter, recoating the pan with non-stick cooking spray for each pancake. Transfer the wrappers to a sheet of waxed paper to cool. Makes about 12 lumpia wrappers.

Stir-Fry Lumpia Filling

1 tablespoon sesame oil1/2 onion, finely chopped2 cloves garlic, finely minced1 boneless, skinless chicken breast, cooked and coarsely chopped1 small carrot, julienned into fine matchsticks4 scallions, finely sliced3 cups cabbage, finely shredded1 small green pepper, finely chopped1 tablespoon oyster sauce1 tablespoon patis (Asian fish sauce)

Vegetable oil for frying

Heat the sesame oil in a wok and sauté onion and garlic until tender. Add carrots, cabbage, and scallions until just tender. Add chicken, oyster sauce and patis and stir to thoroughly blend. Allow the mixture to cool.

To assemble the lumpia, top each wrapper with a generous portion of the filling mixture. Fold the bottom edge of the wrapper toward the center and snugly roll the wrapper into tight cylinder leaving the ends open. Secure with a toothpick. Fill a frying pan with about 1/2" of cooking oil and place over medium-high heat. Quickly fry lumpia rolls in small batches, turning once to brown on both sides. Drain on layers of paper towels. Serve with dipping sauce.

Dipping Sauce

1/4 cup rice wine vinegar1/4 cup soy sauce1 lime (juice only)1 teaspoon sesame oil4 cloves garlic, finely minced1 teaspoon sugar

Mix all ingredients in a small jar with a tight fitting lid. Shake vigorously and allow to stand for one hour to marry flavors.

Published on : 06/03/2018 by Puerto Parrot

Fair use disclaimer

Some material is coming of the internet. If applicable, the link to the original page is added. If you own the work and feel that it shouldn't be posted on this website, please Contact us or visit our copyright and privacy page. Thank you.

There are no comments.