Lumpia

Arlene M. Karioka, Unit 13, DB&F, Oahu

LUMPIA INGREDIENTS:

  • 1 quart salad oil
  • 1 1/2 pounds ground beef
  • 1/2 teaspoon garlic, minced
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt, optional
  • 1-2 teaspoons soy sauce
  • 12 medium shrimp, deveined and minced
  • 4 boiled skinless chicken breasts or thighs, minced
  • 1 medium onion, minced
  • 1 package string beans, julienned
  • 4 medium carrots, julienned
  • 1 package shiitake (12 pieces), soaked in water and slivered
  • 1 8-ounce can water chestnuts or Chinese yams, minced
  • 5 cups cabbage, finely shredded
  • 1 package bean sprouts, rinsed
  • 3-4 stalks green onion, minced
  • 3 packages Menlo lumpia pastry wrappers, thawed

TART SAUCE 1:

  • 3 tablespoons lemon juice or Japanese rice vinegar
  • 1/3 cup soy sauce

TART SAUCE 2:

  • 2/3 cup soy sauce
  • 3 tablespoons lemon juice
  • 3 tablespoons Japanese rice vinegar

GARLIC SAUCE 3:

  • Dash of black pepper
  • 1 cup water
  • 1/2 cup cider vinegar
  • 1/2 cup brown sugar
  • 1/4 cup soy sauce
  • 1/4 teaspoon garlic, minced
  • Chili pepper, optional
  • 2 tablespoons cornstarch
  • 1/4 cup water

SWEET-SOUR SAUCE 4:

  • 1 cup water
  • 1/2 cup white or brown sugar
  • 1/4 cup distilled white vinegar
  • 1/2 cup catsup
  • 2 teaspoons soy sauce
  • Dash of Tabasco, salt, pepper, and MSG
  • 2 tablespoons cornstarch
  • 1/4 cup water

To make lumpia, heat empty pot on medium high, then add 2 tablespoons oil. Brown beef and add garlic, pepper, salt, soy sauce, and shrimp. When shrimp is cooked, add these ingredients one at a time in this order: chicken, onion, string beans, carrots, shiitake, water chestnuts, cabbage, bean sprouts, and green onion, cooking each 1-2 minutes and mixing well.

Drain well and cool completely before wrapping, otherwise, wrapper will
fall apart. For faster cooling, place in freezer.

Follow instructions on the back of the lumpia wrappers on wrapping. Use 1 heaping tablespoon of filling for each wrapper. Seal edges with a paste made of flour and water.

Deep fry in about 1-2 inches of oil and drain well, standing the lumpia upright or else it will be too oily and soggy. Serve hot with one or more of the sauces. Makes 90 pieces.

To make Sauces 1 and 2, mix ingredients in bowls.

Prepare Garlic Sauce by bringing the first 7 ingredients to a boil in a saucepan. In a bowl, mix cornstarch with water. Stir into the sauce and cook until thickened slightly less than catsup.

Make Sweet-Sour Sauce by bringing the first 6 ingredients to a boil in a saucepan. Mix cornstarch with water in a bowl. Stir into the sauce and cook until as thick as catsup.

NOTE: Unfried lumpia may be frozen for as long as two months. Thaw about 1-2 hours before frying, and separate lumpia as soon as allowable.
Otherwise, they will stick together and the wrapper will tear when you try to separate them.

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