Fried Lumpia and Homemade Lumpia Wrappers/Philippine
rec.food.recipes/Lyn Francisco/1990

I like to think of lumpia as being a very versatile food -- you can wrap almost anything you want inside of the wrapper. Sometimes Mum would even wrap some leftover of some sort in there ... just as long as it seems feasible to do so.

There are two types of lumpia in the Philippines: fried lumpia and fresh lumpia. More people know of the fried sort, plus, I think, it's easier to make and to eat. With that said, here is a recipe for fried lumpia.

FRIED LUMPIA

1 pound of any sort of meat you wish.
Some suggestions:
minced beef
minced pork
chopped shrimp
chopped bangus (bangus is a fish native to the Philippines, but I suppose any sort of fish will do; I've even tried tuna fish before and it worked beautifully!)
chopped chicken
chopped ham

Here's where the fun part of putting together the recipe comes in, the free mixing of ingredients:
1/2 cup of onions
1/4 cup of any sort of any vegetable (e.g. chopped water chestnuts, sliced bamboo shoots, chopped mushrooms, chopped green beans, chopped cabbage, chopped carrots, diced potatoes, etc. the possibilities are endless

PLEASE NOTE: you may want to put in at least 2-3 different sorts of vegetables in the lumpia.

Lumpia wrappers (available in most Asian food markets. Egg roll or spring roll wrappers should do well also.) If not readily available, recipe for lumpia wrappers follow.

Salt, pepper, soya sauce to taste.

To prepare the filling:
Fry the meat either in a deep pan or in a wok until done. Then add the vegetables, salt, pepper, and soya sauce and stir-fry until done. When done, drain the mixture in a colander and save the drippings.

To assemble:
Wrap the mixture in a lumpia wrapper (similar to wrapping up a burrito) and seal with the drippings. If it won't hold together, try a mixture of one egg diluted with water and just a bit of flour. You may wrap to any size you want. Usually if you want the lumpia small, cut the wrapper in half then wrap the mixture.

To cook the lumpia:
Deep fry the lumpia in oil about 350 degrees or so. Serve with either sweet and sour sauce or a mixture of soya sauce and vinegar (equal parts) and one or two cloves of smashed garlic.

RECIPE FOR LUMPIA WRAPPERS

1 cup flour
1 cup water

Mix the flour and water together and blend well to form a smooth batter.

Grease a clean griddle of frying pan very lightly. (The best way to do this is to use a piece of clean cloth or paper lightly moistened with oil and wipe the surface of the pan).

Using a paint brush, paint batter thinly over the griddle or pan, working quickly. Remove the wrapper with a pan cake turner as batter dries.