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Recipe

fresh lumpia on plate side with sauce and fried peanuts

Best Fresh Lumpia Recipe

A Filipino vegetable dish partnered with a sweet sauce that is made of vegetable broth and shrimp stock. This is usually served during snack or appetizer.

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Prep Time 20

Cook Time 25

Total Time 45

Servings: 4 people

Course: Appetizer, Snack

Cuisine: Filipino

Calories: 993

Ingredients Method

Ingredients

Lumpia Filling

½ kg Pork meat ground
½ kg Jicama cut into strips
1 pc Carrot cut into strips
½ kg Chayote cut into strips
½ kg Potatoes cut into strips
½ kg Sweet potato cut into strips
¼ kg Baguio beans cut into strips
½ kg Cabbage cut into strips
1 pc Onion cut into strips
1 head Garlic crushed into pieces
10 pcs Lettuce
1 ½ teaspoon Salt
2 cups Water

Sauce

4 cups Shrimp stock
1 cup Brown sugar
½ cup Cornstarch

Garnish

½ cup Peanut fried and crushed

Method

For The Lumpia Filling

Heat oil in a large skillet, saute half of the crushed garlic until golden brown.
Add onion and saute until softened, and then add the ground pork and mix for 5 minutes.
After 5 minutes, pour in water and season with 1 teaspoon salt, cover, and cook for another 5 minutes.
If it's already boiling toss in the jicama (singkamas), cover and cook for 5 minutes.
After 5 minutes, stir and add potatoes, carrots, and chayote. Cover, and cook for another 5 minutes.
After 5 minutes, toss in the cabbage, Baguio beans, and sweet potato on top. Boil for 5 minutes.
When sweet potato turned yellowish already, pour the liquid into a bowl using a large strainer. Set aside the liquid and the lumpia mixture.

For The Sauce

In a pot, combine shrimp stock, liquid sauce from the lumpia filling, salt, sugar, and cornstarch.
Cook over low heat until the sauce thickened.

Lumpia Wrapping

Lay a piece of wrapper flat on a large plate. Put a lettuce leaf in the middle of the wrapper.