Fresh Lumpia (Fresh Egg Roll)


1/2 lb. shrimp
1/4 lb. ground pork
1 can of bamboo shoots or hearts of palm
10 lettuce leaves (green leaf lettuce)
2 cloves garlic, crushed
1 med. onion diced
1 tsp. salt
1 tsp. pepper
fresh Lumpia wrapper
1 cup flour
1 egg
1 cup water
4 tbsp. cornstarch
1/3 cup brown sugar
1/4 cup soy sauce
1 1/2 cup water




Devein shrimp and cut into small pieces. Cut bamboo shoots or hearts of palm into thin long strips.

Saute garlic, diced onion, shrimp and ground pork for about 10 minutes. Then add bamboo shoots or hearts of palm, salt and pepper to taste, then cook for another 5 minutes. Drain well.

On a plate, lay wrappers flat, place a segment of lettuce leaf on wrapper, then put about 2-4 tbsp. of filling on top of lettuce and roll wrapper. Seal with a little water along the edge and place edges down. Serve with lumpia sauce.


Mix all the ingredients until very smooth. Lightly grease a non-stick pan and heat. Brush mixture onto pan. When dough starts to come away from the pan, lift wrapper out carefully. It will not lift out if mixture is not done. Do not cook other side.


Combine cornstarch, sugar, soy sauce and water. Cook 5 minutes over low heat, stirring constantly to prevent lumps. When done serve with the wrappers.

Calphalon One Infused Anodized Fry Pan (purchase at Chefs Catalog) I use this pan for a lot of frying. I love the Calphalon pans. The special thing about the Infused pans are they can also be put in the oven and used with the broiler. Wonderful!



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