Wednesday, August 25, 2010

Kulinarya Cooking Club August 2010--Lumpia

Lumpia is the theme for this month's Kulinarya Cooking Club. This was supposed to be posted last August 22 but I have been extremely busy. I found the time today because I came home from work early and I made this for my dinner. I grew up eating all kinds of lumpia, fried and fresh, with meat filling and vegetable filling. But my favorite kind would be fresh vegetable lumpia with home-made crepe wrapper. I already did a fresh lumpia post http://energychef.blogspot.com/2008/10/fresh-spring-rolls.html with heart of palm or ubod which is one of my favorite lumpia filling. But today, I didn't have it here at home so I made my filling with cabbage, carrots and shrimps. And wrapped it with home-made crepe that I sprinkled with chopped flat parsley.
Lumpia Wrapper
All-purpose flour
Egg
Fresh Milk
Water
Oil
Chopped parsley
I have a confession to make--I didn't have measurements for this. I just eyeballed it.
I whisked the flour with the water, and milk. Added the egg and oil and added more water to make it runny but not too thin. Then I sprinkled the choppped parsley to make it more attractive. I cooked this on a teflon pan that I wiped with a little oil.



Lumpia Filling
Cabbage 1/4 shredded finely
Carrot, 1/2 peeled and sliced thinly
Onion, 1/2 peeled and sliced
Garlic 1 clove, minced
Oil, 1 tablespoon
Shrimps, peeled

Preheat pan with oil. Saute onion and garlic until fragrant. Add the carrots and cabbage. Cook until the vegetables are wilted. Pour the shrimps and season with salt and pepper. Continue cooking until shrimps are pink. Do not overcook vegetables.

Lumpia Sauce
Cornstarch
Soysauce
Brown Sugar
Garlic, minced
Peanuts, chopped finely

Mix all ingredients together except the peanuts. Combine until well blended and cook over low heat until mixture thickens, the sugar dissolves and the sauce becomes dark and fragrant. Sprinkle some peanuts on top and reserve some for garnish.
Assembly:
Lay the wrapper on a clean surface, place some lettuce (I used arugula) and spoon the cooked filling on top. You can also sprinkle some of the chopped peanuts. Roll carefully making sure the lettuce peeks out of the top. Drizzle some of the sauce and garnish with peanuts again. Enjoy!

Kulinarya was started by a group of Filipino foodies living in Sydney who are passionate about the Filipino culture and its colorful cuisine. Each month, we will showcase a new dish along with their family recipes. By sharing these recipes, we hope you find the same passion and love for Filipino food as we do.

7 comments:

♥¸¸.•*¨Skip to Malou¨¨*•.¸¸♥¸ said...

I love the parsley specked lumpia wrapper that you made... here's to more Kulinarya cooking events!

Cheers!
Malou

Joy said...

It is great you made your own wrapper. Good add with the parsley.

Trisha said...

Eyeballed crepe recipe? I LOVE IT! Your lumpia looks so fresh and healthy and colourful!

bake in paris said...

Lumpia looks delicious, especially with this special sauce... Photos are very tempting and convincing..

Happy anniversary to you too! Wish you many many happy years to come with your boyfriend :-)

Sawadee from bangkok,
Kris

trissalicious.com said...

Agree with everyone - your lumpia wrapper is perfect- can't believe you just eyeballed it! I love the specks as well... I am inspired to try my own wrapper next time with specks like yours...

Caroline said...

I love your idea of putting herbs in the lumpia -- I will have to copy next time I make lumpiang sariwa. :)

cusinera said...

I love the take with the chopped parsley on the wrappers:) I love lumpiang sariwa!