November 12, 2013

My first attempt at fried lumpia


Fried lumpia has always been one of my guilty pleasures during snack time. I often hope that they are one of the goodies being sold by the vendors who walk through our neighborhood every afternoon. This doesn't happen a lot, so I tend to suffer from my unsatisfied cravings.

This is why learning to prepare a batch by myself was probably a good decision.
Amazingly, I did not consult any recipe. I could've, but I was just too lazy to check the recipe while working.

I'll try my best to list down what I used, but they are mere estimates. I didn't use any measuring tools either. I relied solely on taste testing from time to time.

Fried Lumpia Recipe

Filling:
1/2 medium carrot
1/2 medium cabbage
2 garlic cloves
2 Tbsp butter
1-2 tsp of soy sauce
1/4 cup of water
Salt to taste

Sauce:
2 garlic cloves
2 Tbsp butter
1 cup water
1/4 cup sugar
1 Tbsp ketchup
1 Tbsp soy sauce
1/2 Tbsp vinegar
1 Tbsp cornstarch mixed in 1/4 cup of water
Salt to taste

7 lumpia wrappers

Procedure:
1. Melt butter in a pan. Add garlic and allow to brown.
2. Add the carrot slices and cabbage strips. Saute for 2-3 minutes.
3. Add soy sauce and water. Stir from time to time.
4. Allow liquid to dry up a little before removing the vegetables from the pan.
5. Brown another batch of garlic and butter in the pan.
6. Add water, sugar, ketchup, soy sauce and vinegar. Allow mixture to boil.
7. Mix cornstarch in 1/4 cup of water. Slowly incorporate the mixture into the pan while stirring.
8. Stir occasionally. Allow sauce to thicken.

It's a very simple lumpia recipe. I didn't put much into it, actually.

Oh, this is the wrapper that I used:


I found it in LB Supermarket. I think it was priced somewhere around 60 pesos. I've handled the unbranded sort of wrappers that you can find in markets, but I had so much trouble with them. They would stick too closely to each other to the point that I was forced to tear them apart.

Real Thai Rice Paper was really easy to use. The wrappers came in dry, translucent circles. The texture almost reminded me of the unleavened bread being used during masses.

I had to sprinkle some water to make the wrappers easier to work with. Also, I had to make sure that enough moisture was absorbed to soften the wrapper. Whenever I hastily folded a wrapper, it would crack.


The packaging claims that you can eat the wrappers raw, but I don't think I'd ever do that. They don't smell that appetizing the moment you take them out of the box. That's just my opinion though.


I'm happy to share that my fried lumpia tasted great. I even got the sauce right. I just wish I had some sili on hand to make it spicy.

Anyway, I wish the lumpia's color came out better. To be honest, I think I contributed to the mishap. While sauteing the vegetables, I didn't wait for the water/broth to dry up completely. I think the slightly wet filling was the culprit of the turon-like exterior.

Well, better luck next time, I guess.

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