Fresh Lumpia

Name: Fresh Lumpia
Yield: Makes About 30 Lumpia
Cuisine: Philippines
Ingredients: ⅓ cup ube (purple yam) flour; 1 tablespoon soy sauce; 2 tablespoons rice vinegar; 1 tablespoon vegetable or peanut oil; 1 cup all-purpose flour; 2 cloves garlic, minced; 3 tablespoons vegetable oil; 2 leeks, white parts only, trimmed, cleaned, and thinly sliced; 1–2 small fresh bird’s-eye chiles, minced (optional); ½ Napa cabbage, thinly sliced; 2 cups bean sprouts; 1 large carrot, cut into matchstick pieces; 1½ cups roasted peanuts, finely ground in a food processor; 1 small jicama, peeled and cut into matchstick pieces; 12 snowpeas, trimmed and thinly sliced on the diagonal; 1 cup rice flour (not glutinous); 12 shiitake mushrooms, stemmed, cleaned, and thinly sliced; 1 cup coconut milk; One 2-inch piece fresh ginger, peeled and minced; 1 stalk lemongrass, white part only, minced; 1 garlic clove, minced; ¼ teaspoon freshly ground black pepper, or to taste; 1 shallot, minced; 2 teaspoons fish sauce, or to taste; ½ teaspoon salt; 4 teaspoons fish sauce, or to taste; Fried garlic slices, for serving; ½ teaspooon freshly ground black pepper, or to taste; 2 large eggs, beaten

Preparation info

Makes About
30
Lumpia

Appears in

Memories of Philippine Kitchens

By Amy Besa and Romy Dorotan

Published 2006

About

For our lumpia, we wanted a wrapper that was different, so we made it with purple yam. The traditional sauce for fresh lumpia is sweet and salty, thickened with cornstarch, and garnished with ground peanuts and raw minced garlic. We decided instead to incorporate the peanuts into our sauce and created a peanut-lemongrass-garlic-flavored sauce.

Ingredients

Asia
Philippines
Fish course
Pescatarian
South East Asia

Ingredients

Method