Fresh Lumpia

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

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