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Loureen’s Filipino Lumpia Recipe

Loureen’s Filipino Lumpia Recipe

| On 09, Dec 2011

Loureen’s Filipino Lumpia Recipe
Recipe Type: Main Dishes: Vegetable
Author: Loureen Johnson
Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Please don’t let weird ingredients confuse you, there are always easy substitutions for any ingredient. see the notes below if you have never heard of Coconut Ubod
Ingredients
  • Filling
  • 2 lbs (1 kl) Coconut ubod (See notes below for substitutions)
  • 3 Cloves garlic, minced
  • 2 Medium onions, sliced
  • 1/2 Cup carrots, julienne
  • Sauce
  • 1/2 Cup soy sauce
  • 1 Cup sugar
  • 3 tbsp Corn starch
  • 1 Cup of water
  • 2 tbsp vinegar
  • Wrapper
  • 1 Egg
  • 1/4 Cup flower, sifted
  • 1/2 Cup water
  • Toppings
  • 1/2 Cup toasted peanuts, finely chopped
  • 1/3 Cup toasted garlic, finely chopped
Instructions
Filling
  1. Saute coconut ubod (Heart of Coconut Palm), carrots, garlic & onions in a Frying Pan.
Sauce
  1. Combine all of the sauce ingredients in a Sauce Pan and simmer on low until it thickens. Add the sugar and corn starch slowly to ensure they don’t clump.
Wrapper
  1. Mix all of the wrapper ingredients together in a bowl, poor the mixture into a Crepe Pan or 8″ frying pan and and cook just like you would a crepe (pour a very thin layer and cook over very low heat, flip it once for 45 seconds then remove it to a plate)
Putting It Together
  1. Wrap the Vegetable mixture inside the wrappers just like you would wrap a burrito and place in a 3 Quart Baking Dish
  2. poor the sauce over the top (it does NOT go into the oven I just find that a baking dish is the easiest way to prepare and serve this dish)
  3. Top with the toasted peanuts and garlic
  4. Serve with rice
Notes

Traditionally this is made with ground pork but could also be made with ground beef as well.

If you can not find the Coconut ubod where you live you can easily adapt this recipe using cabbage and beansprouts instead. Or any other type of palm heart, or even bamboo shoots.

Please don’t let weird ingredient confuse you if you are from the states or UK there are always substitutions for everything. I will always try to offer substitutions but also Google them up as well if you like

 

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Comments

  1. Hi Ty

    The food looks great.

    I love cooking…Newfoundland style.

    I like to see great dishes like your’s On, and
    not just in a plate or dish…let it overflow…just my thought..

    You are on the right track…

    All the best

    Larry

    • Thanks Larry, I appreciate the comment and the advice. I would love to see some Newfoundland recipes, I have no idea what kind of food you eat there, you have my curiosity peeked now!

      Thanks again for the reply

  2. Very impressive and wishing you all the best of luck. I mainly have lived in Africa and we eat very differently.

    • Ty Johnson

      I hope you might try one of our dishes and let us know if you like it. what type of food do you eat in Africa?

  3. Ty Johnson

    leave us a comment and remember to rate the recipe

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