I love fresh lumpia ! Whenever I’d go to my favorite restaurant, my meal would be incomplete without ordering my favorite fresh lumpia.
Ingredients
WRAPPERS/ CREPE
2 large eggs
1 1/4 cup water
1/2 cup cornstarch
1/2 cup flour
1/8 tsp salt
3 tbsp cooking oil for frying wrappers
FILLING
1/2 cup onion (julienned)
1 tsp garlic (minced)
boneless skinless chicken breast (half thinly sliced) Note: You can also use 1 lb ground pork.
1/4 lb medium raw shrimp (shelled, deveined, and halved)
1 1/2 cup jicama (finely-julienned )
1/2 small carrot (finely julienned)
green onions (finely julienned)
2 tsp oyster-flavored sauce
1 tsp Filipino fish sauce (patis)
1/4 tsp black pepper (freshly-ground)
Procedure
A. Prepare the wrappers:
1. In a bowl, whisk together eggs, water, cornstarch, flour, and salt until smooth. Strain batter.
2. Place a nonstick 8-inch omelet pan over medium heat until hot; brush with 1/4 teaspoon oil. Pour 1/4 cup batter into pan; tilt pan so batter covers entire surface. Cook until edge of wrapper is lightly browned and surface looks dry, about 45 seconds. Loosen edge with a spatula, turn wrapper, and cook 10 seconds longer. Turn wrapper out of pan onto a plate. Repeat to use all batter.
Prepare filling:
1. Place a wok over high heat until hot. Add 1 tablespoon oil, swirling to coat sides. Add onion and garlic. Stir-fry for 30 seconds.
2. Add chicken and shrimp; stir-fry for 2 minutes. Remove from pan.
3. Heat 1 tablespoon oil. Add jicama and carrot; stir-fry for 1 minute. Add green onions; cook until vegetables are tender crisp, about 2 minutes.
4. Return chicken mixture to pan; add oyster-flavored sauce, fish sauce, and pepper; cook for 1 minute. Cool.
5. Cut lettuce in half lengthwise. For each lumpia, place a piece of lettuce on wrapper. Spoon about 1/3 cup filling into center of wrapper. Fold bottom third of wrapper over filling, then fold in sides.
6. Serve with garlic dipping sauce or a mixture of hoisin sauce and soy sauce.
7. This recipe yields 10 servings.