Ingredients with Measurements:
- 1 pack of lumpia wrappers
- 1 cup of ubod (heart of palm), julienned
- 1 cup of carrots, julienned
- 1 cup of singkamas (jicama), julienned
- 1 cup of red bell pepper, julienned
- 1 cup of vinegar
- 1/2 cup of sugar
- 1/2 cup of water
- 1 tablespoon of salt
- 1 tablespoon of garlic, minced
- 1 tablespoon of ginger, minced
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of red pepper flakes
- 1/4 cup of cooking oil
Special equipment needed:
- Large mixing bowl
- Small saucepan
- Frying pan
- Tongs
- Paper towels
Step-by-step instructions:
1. In a large mixing bowl, combine the ubod, carrots, singkamas, and red bell pepper. Mix well and set aside.
2. In a small saucepan, combine the vinegar, sugar, water, salt, garlic, ginger, black pepper, and red pepper flakes. Bring to a boil over medium heat, stirring occasionally until the sugar dissolves. Remove from heat and let it cool.
3. Pour the cooled vinegar mixture over the ubod mixture. Mix well and let it marinate for at least 30 minutes.
4. Heat the cooking oil in a frying pan over medium heat.
5. Take a lumpia wrapper and place it on a clean surface. Spoon about 2 tablespoons of the ubod mixture onto the wrapper, leaving about an inch of space on each side.
6. Fold the sides of the wrapper towards the center, then roll the wrapper tightly from the bottom to the top. Seal the edge with a bit of water.
7. Fry the lumpia in the hot oil until golden brown and crispy. Use tongs to flip the lumpia to cook evenly.
8. Once cooked, remove the lumpia from the pan and place them on a plate lined with paper towels to remove excess oil.
9. Serve hot with your favorite dipping sauce.
Time:
Preparation time: 45 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
Makes about 20 lumpia
Nutritional information:
Calories per serving: 120
Total fat: 5g
Saturated fat: 1g
Cholesterol: 0mg
Sodium: 240mg
Total carbohydrates: 17g
Dietary fiber: 1g
Sugar: 6g
Protein: 2g
Substitutions for ingredients:
- If ubod is not available, you can use bamboo shoots or bean sprouts instead.
- You can use any type of vinegar, but white vinegar is the most commonly used for this recipe.
- You can use brown sugar instead of white sugar.
- You can use any type of cooking oil, but vegetable oil or canola oil works best.
Variations:
- You can add ground pork or shrimp to the ubod mixture for a meatier version.
- You can add chopped peanuts or cashews for added crunch.
- You can add chopped cilantro or parsley for added flavor.
Tips and tricks:
- Make sure to julienned the vegetables evenly for a consistent texture.
- Do not overfill the lumpia wrapper to prevent it from bursting while frying.
- Seal the edges of the lumpia wrapper tightly to prevent the filling from falling out.
- Fry the lumpia in batches to prevent overcrowding in the pan.
- Serve the lumpia immediately to enjoy it at its best.
Storage instructions:
- Store leftover lumpia in an airtight container in the refrigerator for up to 3 days.
- To freeze, place the lumpia in a single layer on a baking sheet and freeze until firm. Transfer to a freezer bag and store for up to 2 months.
Reheating instructions:
- To reheat, preheat the oven to 350°F. Place the lumpia on a baking sheet and bake for 10-15 minutes or until heated through.
Presentation ideas:
- Arrange the lumpia on a platter and garnish with chopped scallions or sesame seeds.
- Serve the lumpia with a dipping sauce made of soy sauce, vinegar, and chopped garlic.
Garnishes:
- Chopped scallions
- Sesame seeds
- Chopped cilantro or parsley
Pairings:
- Garlic fried rice
- Pancit bihon (rice noodles)
- Chicken adobo
Suggested side dishes:
- Fresh spring rolls
- Grilled vegetables
- Green salad
Troubleshooting advice:
- If the lumpia wrapper is too thick, you can use two wrappers to make it thinner.
- If the lumpia wrapper is too thin, it may tear easily. Be gentle when handling it.
- If the lumpia bursts while frying, remove it from the pan immediately to prevent the oil from splattering.
Food safety advice:
- Make sure to wash your hands and all utensils before handling food.
- Cook the lumpia until the internal temperature reaches 165°F to ensure that it is safe to eat.
- Store leftover lumpia in the refrigerator within 2 hours of cooking.
Food history:
- Lumpia is a Filipino dish that was influenced by Chinese cuisine. It is similar to spring rolls but with a different filling.
Flavor profiles:
- Sweet, sour, and savory
Serving suggestions:
- Serve the lumpia as an appetizer or a snack.
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Region: Philippine