• FILLING:
  • 2 tbsp. oil
  • 4 cloves garlic, pounded
  • 1/4 cup onions, sliced
  • 1 cup ground pork
  • 1/2 cup chicken meat, chopped
  • 1/4 cup shrimps, chopped and peeled
  • 2 cups baguio beans, sliced thin
  • 1 cup singkamas, sliced in thin strips
  • 1 cup sayote, sliced in thin strips
  • 2 cups chinese pechay stalks, cut into strips
  • 1/2 cup carrots, cut in to strips
  • 1/4 kilo long mongo bean sprouts
  • 2 cups cabbage leaves, cut into strips
  • 2 cups chinese pechay leaves, cut into strips
  • 2 tbsp. kinchay, chopped
  • salt, pepper, vetsin to taste
  • WRAPPER: Use 2 recipes
  • 2 eggs, slightly beaten
  • 1 1/2 cup water
  • 1/2 tsp. fine salt
  • 1 tbsp. oil
  • 1 cup cornstarch

Pinoy Lumpia

Like every other Asian country The Philippines has a Loempia or lumpia as they call it in Philippines.These are not deep fried and fresh with a salad leave inside…Moslty eaten with a thickened soy sauce …but myself prefers a hotter sauce.


Filling:

  • Saute garlic and onions. Add pork, chicken. use 2 tablets of chicken stock dissolve in a little bit water and add.. Continue cooking and add rest of ingredients in the same order. Simmer until crisp tender. Adjust seasoning. Drain and let cool.

Lumpia Wrapper:

  • Mix all ingredients in a bowl. Cook 1/4 cup portions in a Teflon pan. Makes 16 pieces.

Sauce:

  • I cup of vinegar and 1 cup of sugar, in a pan bring to boil together with chopped red chili and sweet pepper. Bind with some cornstarch or tapioca.

To assemble:

  • Place 3 tbsp. of filling in wrapper. Place a small piece of lettuce leaf in one end and roll. Serve with sauce .


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