Fresh Lumpia (Lumpiang Sariwa)

There are so many versions of egg rolls.  Different parts of Asia have different versions.  The Philippines is no different.  Depending what province you are in, they have their own version.  Most egg rolls are fried, but there are some that are considered fresh.  This is most popular during special events, holidays and fiestas in the Philippines. Depending where you are at, the ingredients could change accordingly.  This one is my grandmother's recipe with a slight variation; she likes to add garbanzo beans to hers.  Fresh lumpia wrapper can be found in the freezer section of most Asian grocery stores. 

Ingredients:
1/2 lbs raw shrimp (shelled, deveined and chopped)
1/2 lbs ground pork
1 jicama (sliced into match sticks)
1 cup bean sprouts
2 cups napa cabbage (cut into strips)
2 cups green beans (roughly chopped)
12 red or green leaf lettuce leaves
4 cloves garlic (minced)
1 medium onion (minced)
Slat and pepper
Fresh lumpia wrappers
2 tblsp canola or olive oil

In a large fry pan or saute pan, heat the oil.  Add onions and garlic.  Saute for approximately 3 minutes.  Add the ground pork.  Continue cooking for another 10 minutes until pork is done.  Add the shrimp and continue to saute for another 4 minutes or until shrimp is pink and opaque.  Add green beans, jicama,  and napa cabbage.  Saute for another 5 minutes and season with salt and pepper to taste.  Remove from heat and drain well using a colander. 

Set a small bowl of water next to a plate, lay a wrapper and place a lettuce leave on with the stem to the center of the wrapper and the leafy part extending slightly over the edge of the wrapper.  Put 2 tablespoon of the mixture onto the leave within the wrapper. Lay one side of the wrapper over the filling and gently roll tightly without tearing.  Before reaching the end, pull the bottom to the center and continue rolling until you create a tight cone with the leafy end open. Serve with lumpia sauce. Recipe below:

Lumpia sauce:

4 tblsp cornstarch
1/3 cup brown sugar
1/4 cup soy sauce
1 1/2 cup chicken or vegetable broth
10 garlic cloves (minced)
1 tblsp canola or olive oil

In a sauce pan, heat oil and saute garlic for approximately 1 minute.  Add sugar and broth.  In a small bowl combine soy sauce and cornstarch until cornstarch is disolved.  Add this to the sauce pan.  Cook for approximately 5 minutes until sauce comes to a low boil and starts to thicken.  Spoon over fresh lumpia.

Egg Rolls

Okay, I have received a lot of requests for my egg roll recipe. So, I have decided to take some liberties with my blog and publish my egg roll recipe.  I have been perfecting this recipe for close to 10 years; tweaking and adjusting.  I started making egg rolls when we were preparing lunch every 3rd Sunday of the month for Revlon House. No matter what we served (Chinese, Mexican, Indian, etc.) we had to make egg rolls.  We made between 75-100 egg rolls each time.  I have made egg rolls for office pot lucks and as a treat/snack for my team. I have even been asked to make it for individuals.  Well, here it is.

Ingredients:
6 stalks green onions (chopped)
1 small cabbage head (shredded)
1 can sliced water chestnuts (cut into matchsticks)
2 carrots (peeled and julienned)
1cup fresh bean sprouts
1/4 cup soy sauce
2 tblsp oyster sauce
1 tblsp ginger paste
1 tblsp garlic (minced or paste)
2 tblsp sesame oil
1/2 cup chicken broth
1 tblsp sugar
salt and pepper
1 pkg egg roll wrappers (large)
2 tblsp canola or olive oil
Additional oil for deep frying (approx. 3 cups) preferably peanut oil
bowl with 1 cup water and 1 tblsp of flour - mixed well

For pork mixture:
1lb ground pork
3 tblsp soy sauce
1 tsp ginger paste
1 tsp garlic paste
1 tsp sugar
1 tblsp oyster sauce
salt and pepper

In a bowl, combine all the ingredients for the pork mixture. Using your hands, mix the ingredients well.  Set aside.
In a large bowl, combine cabbage, carrots, green onions, bean sprouts and water chestnuts.  Mix well.  In a separate bowl combine, soy sauce, oyster sauce, chicken broth, garlic, ginger, sesame oil, sugar, salt and pepper. Whisk until ingredients are totally incorporated.  Pour into bowl of vegetables.  Mix well making sure all the vegetables are well coated. Set aside, stirring occassionally.

In a pan, heat 2 tblsp of oil.  Add the pork mixture, stirring constantly and breaking up the meat while cooking.  Brown the pork and break up until crumbly.  When done, add the pork to the vegetables.  Mix well, stirring until pork and sauce is totally incorporated with the vegetables.

Unwrap egg roll wrappers. Remove one wrapper and place infront of you on the clean counter.  Have one of the corners pointing towards you (a triangle).  Get a heaping table spoon of the filling (make sure you drain the sauce). Place the heaping filling at the point closest to you. Shape filling into a log. Start rolling the egg roll at least once then bring in the end points toward the center of the roll. Continue rolling the egg roll away from you.  until you reach the end point farthest from you. Dip your finger in the bowl of water and flour, run it on the edge of the point and finish rolling the egg roll. Set egg roll aside and do the same with the rest of the wrapper and filling.

Heat oil in a large dutch oven or deep fryer.  When temperature is hot, slowly add egg rolls. Do not crowd, only put in about 4 at a time.  Fry until golden brown, about 4-5 minutes.  Remove from pot and allow to drain on paper towel.  Serve with your favorite sweet and sour or duck sauce. Don't forget the fried rice and you have lunch or dinner.

Note: You can add a 1/2 lb cooked chopped shrimp as well.