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November

FILIPINO FRESH VEGETABLE LUMPIA with SQUASH

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It was always part of my kitchen duty as a child, to put the lettuce leaf in the center of the crepe-like “lumpia” wrapper. With trembling little hands, I gingerly set the single lettuce leaf right in the center.  Later, when I grew older, this task got upgraded to spooning the vegetable filling carefully on top of the lettuce leaf, making sure not to overstuff it. And if I was good at what I did, then I got to crush the peanuts that went on top of the veggies.

 

Once I was done filling the lumpia wrapper,  Mom would carefully wrap the entire thing in a perfect roll, making sure to tuck the ends inside. I knew I had done a good job when Mom proceeded to wrap the lumpia roll with a sheet of wax paper, identical to the size of the wrapper. If I did a perfect job filling the lumpia,  my heart swelled with pride. Some days, I wasn’t so lucky though. I overloaded the filling, till the whole vegetable roll swelled, its filling fell out on the sides,and the thin wrapper burst and broke. Those broken rolls were set aside, to be eaten later, but never to be served to guests.

As I grew older, my kitchen responsibilities grew. Later on, I was tasked with making the sweet gravy or what Filipinos call “paalat” (translates to “something salty”). Cooking the gravy with its combination of broth, sugar and soy sauce was easy. Once the cornstarch slurry was added, and the gravy thickened, I knew from the sweet soy scent that this was going to be quite a feast.

 

The Filipino Fresh Vegetable Lumpia is often considered fiesta food. The “Fresh Lumpia”,as it’s called, is a vegetable roll with a thin, crepe wrapper. The wrapper encases a mixture of stir-fried ingredients, with more vegetables than meat. There is also little pork, chicken or shrimps. It is served with a sweet, dark sauce, garnished with peanuts and minced garlic.

 For as long as I remember, my parents always had fresh lumpia whenever they had guests. It was very festive-looking . And although its ingredients were affordable, it was the process of making it that made it seem so special.

The vegetable lumpia is also versatile. There are some veggies in the filling which are a mainstay,  but other types are allowed. That’s why when SQUASH was picked by our monthly bloghop group as the main ingredient this November, I just knew I had to make some “fresh lumpia” with it.

 

Nowadays, my lumpia-making skills have graduated to nearly mastering it. It  is also one of my most favorite Filipino vegetable dishes. When we go out to Filipino restaurants, I always make it a point to order fresh lumpia, and I never ever get tired of it.

“Can you make this vegetable lumpia for me on my birthday?” my husband asked, as he happily chomped away on the crisp lettuce that was part of the vegetable filling. He was enjoying every morsel, the  crunchy garbanzos, crushed peanuts on layers of cubed carrots, potatoes, squash and green beans.  It was FRESH VEGETABLE LUMPIA night and we were enjoying it at dinner like it was the first time we’ve ever had it.

 

 

 

 

 

 

 

 

 

FILIPINO FRESH VEGETABLE LUMPIA with SQUASH

*Makes 14 to 16 pieces

 

VEGETABLE FILLING:

3 Tablespoons vegetable oil

2 teaspoons minced garlic

1 whole onion, chopped

3 stalks celery, chopped

¼ lb. ground pork

¼ lb. shrimps, peeled, deveined and chopped

1 Tablespoon annatto seeds pre- soaked in ½ cup warm water

1 and ½ cup broth

1 bouillon cube, chicken or vegetable

1 cup cubed carrots

1 cup cubed potatoes

1 cup cubed squash

1 cup chick peas (or “garbanzos”)

1 cup sliced green beans

1 and ¼ cup coarsely chopped cabbage

½ cup crushed peanuts, unsalted

¼ cup fried garlic bits, for garnish

14 to 16 pieces lettuce leaves

1.      In a large skillet, over medium heat, add the vegetable oil. When skillet is hot enough, sauté the garlic, onions, celery till soft.

2.      Add the ground pork and mix well with the sauteed ingredients. After about 6 minutes, when the meat turns from pink to brown, add the shrimps. Stir fry and blend.

3.      Separately, drain and save the water from the pre-soaking annatto seeds, making sure to crush the seeds with a fork so that the orange color and annatto flavors stay in the liquid. Throw away the seeds. Add the annatto liquid to the skillet.

4.      Add the broth and the bouillon cube. Blend the liquids well.

5.      Add the carrots, potatoes and squash into the skillet. Cover and let the meat and vegetables cook for about 10 minutes.

6.      Finally add the green beans and cabbage. Season with salt and pepper. Cook for 6 minutes more, then turn off so that the cabbage and beans do not wilt. Set this vegetable filling aside, while preparing the wrapper and sauce.

 

FRESH LUMPIA WRAPPER

  • Recipe from “Memories of Philippine Kitchens” by Amy Besa/ Romy Dorotan

¾ cup cornstarch

½ cup flour

1 pinch salt

1 and ½ cups water

5 eggs

1.      Whisk the cornstarch, flour and salt together in a bowl.

2.      Add the water a little at a time, while whisking.

3.      Add the eggs, one at a time. Mix well. Cover this with a plastic wrap and refrigerate for 30 minutes.

4.      When ready to cook, prepare a non-stick small skillet by placing it over medium heat. Put some cooking spray on the skillet. Once it is hot enough, pour 2 tablespoons of the batter into the skillet.

5.      Tilt the pan all around to spread the batter. This should look like a round,thin, crepe-like wrapper. Cook the wrapper for about 30-40 seconds. When there are no more liquids on the surface, take the crepe wrapper out of the skillet, using a non-stick turner. Place the wrapper on a flat plate. Stack the wrappers on one another as you go along cooking.

NOTES: This is the best Lumpia Wrapper recipe I’ve tried. I’ve experimented with other recipes, including mine. But this one is the winner!

 

FRESH LUMPIA SAUCE

½ cup sugar

1 Tablespoon soy sauce

2 cups broth

1 teaspoon salt

2 Tablespoons cornstarch + ¼ cup water

1.      Mix the sugar and the soy sauce in a small bowl. Blend this well with the broth and salt. Put this mixture in a small saucepan, over medium heat.

2.      Allow the sauce to boil. Once it boils, slowly add the cornstarch+ water mixture, stirring constantly while doing this. The sauce will get thicker.

3.      Season with salt and pepper. Remove from fire and set aside till ready to serve.

4.      Garnish top of sauce with crisp fried garlic bits.

TO ASSEMBLE FRESH VEGETABLE LUMPIA:

1.      Spread one piece of Fresh Lumpia WRAPPER on a plate.

2.      In the middle, place one lettuce leaf. Over this, spread out some 2 tablespoons of the vegetable filling. Make sure to add a little of everything, including meat and shrimps.

3.      Top this filling with a sprinkling of crushed peanuts.

4.      Wrap the lumpia like you’re wrapping a burrito, tucking in the bottoms so the filling does not fall out.

5.      Arrange the fresh vegetable lumpia on a long platter. Garnish the top of each with some Fresh Lumpia Sauce, and a few crisp chopped garlic pieces.

 

COOK’S COMMENTS: There is nothing like the fresh, homemade lumpia egg wrappers. But if you’re pressed for time, you can buy store-bought wrappers from the Asian groceries, in the freezer section. And if none of these are available, it is also delicious to simply enjoy the vegetables and meat stir-fry with the sweet, dark sauce. This is what’s called “Lumpiang Hubad” ( Naked Lumpia).

 

If you love SQUASH, check out my YEMAS de KALABASA on my other blog ASIAN IN AMERICA.
 

 

 

Tags Posted under Cooking, Events Holidays, Featured, Queen's Thoughts by

41 Responses


  • wow you’re early girl.. i love fresh lumpia.. never had it with squash though. but being my favorite pinoy veggie dish, this i want to try. happy weekend,
    Malou

    by: skip to malou, Nov 4th at 9:50 pm

  • Thanks, Malou! My internet was acting up due to power outages, thus we published early. Glad to cook along with you & nice of you to stop by:-)

    by: Elizabeth Q., Nov 5th at 12:19 am

  • YAY for #squashlove!! I love the step by step pictures you’ve shown! and the glaze with sesame seeds… all so well presented! :)

    by: Baker Street, Nov 5th at 12:21 am

  • Thanks, An! This was fun, wasn’t it?

    by: Elizabeth Q., Nov 5th at 12:43 am

  • This is my favorite Filipino vegetable dish and I think I have to make it again soon!

    Thanks for sharing gem of a Filipino dish to Squash Love!

    by: Annapet, Nov 5th at 1:08 am

  • Thanks,Annapet. Yes, it’s definitely a winner at our table! I still have some…come on over! Glad you stopped by!

    by: Elizabeth Q., Nov 5th at 1:09 am

  • I’ve never had lumpia. So glad to know more about it. Must try soon!

    by: Regan @ The Professional Palate, Nov 5th at 7:38 am

  • Thanks,Regan. You must try lumpia. It’s filling is a basic-stir fry. So easy to make. Glad you stopped by.

    by: Elizabeth Q., Nov 5th at 9:48 am

  • Love these lumpias. Every time I look at a lumpia recipe I am surprised all over again it is made with crepes. Love this recipe. It looks absolutely delicious!

    by: foodwanderings, Nov 5th at 10:17 am

  • oh my this looks like my kind of food! i wonder if the lumpia wrap can be made GF! thanks for sharing your culture with us :) sending some #squashlove to you!

    by: Junia @ Mis Pensamientos, Nov 5th at 10:54 am

  • Thanks, Shulie. Glad you liked the lumpia! So nice of you to stop by.

    by: Elizabeth Q., Nov 5th at 12:14 pm

  • Hi Junia! Thanks for putting us together and organizing us on this event. I’ll try to look up a GF wrapper recipe for you. Great idea.

    by: Elizabeth Q., Nov 5th at 12:15 pm

  • Lovely step by step pictures.. i hear u about the small things that moms always do perfect.. your lumpia looks super.. thanks for sharing the story and culture and this beuatifully made lumpia!

    by: Richa@HobbyandMore, Nov 5th at 4:36 pm

  • Thanks, Richa! Yes, Mom made these perfectly & I miss her for that! Glad you stopped by.

    by: Elizabeth Q., Nov 5th at 4:53 pm

  • Love learning about Filipino cuisine through your site and the lumpia looks so tasty – must make it!

    by: Deanna - Teaspoon of Spice, Nov 5th at 5:46 pm

  • Thanks, Deanna! Yes, I enjoy sharing Filipino recipes because Philippine cooking rocks! Glad you stopped by.

    by: Elizabeth Q., Nov 5th at 5:54 pm

  • These look so delicious!!!!
    Healthy and fun, just the way I like it.
    Beautiful.

    by: Reem | Simply Reem, Nov 6th at 1:11 am

  • it’s funny that we almost have the same story when it comes to family cooking and the graduation of duties in the kitchen…LOL

    I share your wanting presh lumpia, if there is one in any gathering, that will be the first one I will eat and order in a nyfilipino restaurant too!

    thanks for sharing the lumpia wrapper recipe, i have been wanting to know how it is done but I don;t know the recipe, again, my aunts don’t measure when they cook…

    happy #squashlove! glad to be sharing family memories with you!

    by: dudut, Nov 6th at 1:15 am

  • That’s a great filling, I like those vegetable lumpia, they look healthy and delicious!

    by: Valerie, Nov 6th at 6:36 am

  • These look Fab! I would love to have one right, love the flavours!

    by: Mike, Nov 6th at 6:48 am

  • I’ve never seen anything like this before. These look delicious and amazing. So glad to have found this through the #squashlove event!

    by: T.R. (@TRCrumbley), Nov 6th at 9:35 am

  • Thanks, Valerie! The lumpia sure is healthy & so delish!

    by: Elizabeth Q., Nov 6th at 10:35 am

  • Thanks, Mike! You should try these! Glad you stopped by.

    by: Elizabeth Q., Nov 6th at 10:36 am

  • Thanks TR ! These are awesome! You must try making some of these lumpia.

    by: Elizabeth Q., Nov 6th at 10:36 am

  • What a beautiful nostalgic recipe and story. I think I’ll make these for our guest next week. Thanks for sharing and nice to meet you!

    by: Georgie, Nov 6th at 12:00 pm

  • Thanks, Georgie! It’s even more beautiful when ready to serve. Nice of you to stop by!

    by: Elizabeth Q., Nov 6th at 12:49 pm

  • I haven’t had much filipino food, but this sounds delicious!

    by: Amy @ ElephantEats, Nov 6th at 6:40 pm

  • Thanks, Amy! I guarantee these veggie lumpias are a good start to trying Filipino food! Glad you stopped by!

    by: Elizabeth Q., Nov 6th at 8:20 pm

  • this looks so incredible…love the ingredients!

    #squashlove

    Jen

    by: VIrtually Vegan Mama, Nov 8th at 4:24 pm

  • Hi Jen, so nice of you to come and share the squashlove!

    by: Elizabeth Q., Nov 9th at 9:24 am

  • I have never heard of Lumpia, but love how it looks! It sounds amazing for sure:-) Hugs, Terra

    by: Terra, Nov 16th at 6:02 pm

  • Hi Terra, thanks for stopping by. You can make this Lumpia,too. I can give you a GF recipe for the crepe wrapper. And the filling can be all-vegan if you prefer! Hugs,Amiga!

    by: Elizabeth Q., Nov 17th at 9:48 am

  • What a fantastic write-up.Loved reading about helping your Mom make lumpia as a child, then you making it for your husband. Your lumpia with squash sounds phenomenal, and love that you make your own wrappers. The gravy is new to me, as the lumpia I purchase doesn’t come with it – served more like a spring roll to eat out of hand.

    Having said all that, loved cooking with you for #squashlove too! :)

    by: Lisa, Nov 18th at 6:03 am

  • Thanks,Lisa. Appreciate the kind words. Hope you try the recipe, lumpia is terrific. Nice of you to stop by :-)

    by: Elizabeth Q., Nov 18th at 9:01 am

  • Love these wraps! The filling sounds delicious and those eggy wrappers – YUM! I’m a big fan of wraps of any kind so these are a winner! Thanks for hopping over to my blog and saying HI! #squashlove

    by: mjskit, Nov 24th at 9:18 pm

  • Hi MJS, thanks! Glad you stopped by!

    by: Elizabeth Q., Nov 25th at 12:59 am

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