Last evening I tried making a few Lumpias. They are a Phillipine
version of Egg Rolls.

I am wondering if any of you have tried making these? Also, I was
wondering if there may be some good "dipping sauce" recipes that would
accompany them?

Myrl Jeffcoat


* Exported from MasterCook *

Recipe By :
Serving Size : 50 Preparation Time :0:00


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound pork or beef -- ground
1/2 green pepper -- chopped
1/2 large carrot -- chopped
1/2 medium onion -- chopped
1/2 small jacama -- chopped
2 eggs
4 tablespoons sauce
salt and pepper to taste
1 package egg roll skins
1 jar sweet & sour sauce


1. Combine all ingredients and mix well.

2. Place 1 tsp of the mixed ingredients on an egg roll wrapper, spread
it roll it. Put small amount of water to the end of the wrapper and
press shut.

3. Slow deep fry the finished egg rolls until meat is cooked and
wrapper is golden brown.

4. Drain excess oil from egg roll using strainer.

Myrl Jeffcoat wrote:
> Last evening I tried making a few Lumpias. They are a Phillipine
> version of Egg Rolls.
>
> I am wondering if any of you have tried making these? Also, I was
> wondering if there may be some good "dipping sauce" recipes that would
> accompany them?

When I was in high school, my best friend was from the Phillipines,
and she taught me how to make lumpia from scratch. We even made the
wrappers (from flour, salt, and water, blended into a paint-like
consistency). Mine always include some kind of cabbage, and usually
some fresh ginger.

Serene
--
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"The problem with defending the purity of the English language
is that English is about as pure as a cribhouse whore. We don't
just borrow words; on occasion, English has pursued other
languages down alleyways to beat them unconscious and rifle
their pockets for new vocabulary." -- James Nicoll

On Thu, 25 Oct 2007 05:38:13 -0000, Myrl Jeffcoat
> wrote:

>Last evening I tried making a few Lumpias. They are a Phillipine
>version of Egg Rolls.
>
>I am wondering if any of you have tried making these? Also, I was
>wondering if there may be some good "dipping sauce" recipes that would
>accompany them?
>
>Myrl Jeffcoat
>
>
>* Exported from MasterCook *
>
>Recipe By :
>Serving Size : 50 Preparation Time :0:00
>
>
> Amount Measure Ingredient -- Preparation Method
>-------- ------------ --------------------------------
> 1 pound pork or beef -- ground
> 1/2 green pepper -- chopped
> 1/2 large carrot -- chopped
> 1/2 medium onion -- chopped
> 1/2 small jacama -- chopped
> 2 eggs
> 4 tablespoons sauce
> salt and pepper to taste
> 1 package egg roll skins
> 1 jar sweet & sour sauce
>

No, no, no!

No green pepper. No eggs. No jacamar. You can put lots of things in
Lumina, but they aren't included.

You can do mostly beef (Shanghai style) with a little shredded carrot,
but they aren't the big ones... rolled in 1/2 a Lumina wrapper and
considered "cocktail" sized. Instead of Iceman, use old fashioned
bean sprouts. I love vegetable Lumina (the big ones). I've even
eaten some made with corn and they were delicious.

Don't use sweet & sour sauce, buy Banana sauce (for the vegetable
version) or make a traditional vinegar dipping sauce (for the meat
version, which is usually much to tangy for most Americans and for a
lot of Filipinos too. Add as much garlic as you can take to 1/4 cup
of vinegar (most people use white, I prefer cider) and a little soy or
just salt & pepper (more traditional).

Here are some recipes I goggled that appeal more to me
http://www.10news.com/cheflarry/198825/detail.html
http://www.recipeatlas.com/filipinor...piarecipe.html (use Napa
cabbage or substitute bean sprouts)

HTH

--
See return address to reply by email
remove the smiley face first

On Thu, 25 Oct 2007 05:38:13 -0000, Myrl Jeffcoat
> wrote:

>Last evening I tried making a few Lumpias. They are a Phillipine
>version of Egg Rolls.
>
>I am wondering if any of you have tried making these? Also, I was
>wondering if there may be some good "dipping sauce" recipes that would
>accompany them?
>
>Myrl Jeffcoat
>
>
>* Exported from MasterCook *
>
>Recipe By :
>Serving Size : 50 Preparation Time :0:00
>
>
> Amount Measure Ingredient -- Preparation Method
>-------- ------------ --------------------------------
> 1 pound pork or beef -- ground
> 1/2 green pepper -- chopped
> 1/2 large carrot -- chopped
> 1/2 medium onion -- chopped
> 1/2 small jacama -- chopped
> 2 eggs
> 4 tablespoons sauce
> salt and pepper to taste
> 1 package egg roll skins
> 1 jar sweet & sour sauce
>
>
No, no, no! No green pepper. No eggs. No jicama. You can put lots
of things in Lumina, but those aren't included.

You can do mostly beef (Shanghai style) with some shredded carrot (and
add tiny cubes of potato and peas), but they aren't the big ones...
rolled in 1/2 a Lumina wrapper and considered "cocktail" sized.
Instead of jicama, use old fashioned bean sprouts. I love vegetable
Lumina (the big ones). I've even eaten some made with corn and they
were delicious.

Don't use sweet & sour sauce, buy Banana sauce for the vegetable
version or make a traditional vinegar dipping sauce for the meat
version (which is usually too tangy for most Americans and for a
lot of Filipinos too). Vinegar sauce recipe: Add as much garlic as
you can take to 1/4 cup of vinegar (most people use white, but I
prefer cider) and a little soy or just salt & pepper (it's more
traditional).

Here are a couple of recipes I goggled that appeal more to me
http://www.10news.com/cheflarry/198825/detail.html
http://www.recipeatlas.com/filipinor...piarecipe.html (use Napa
cabbage or substitute bean sprouts for americano head cabbage)

HTH


--
See return address to reply by email
remove the smiley face first

Myrl Jeffcoat wrote:
> Last evening I tried making a few Lumpias. They are a Phillipine
> version of Egg Rolls.
>
> I am wondering if any of you have tried making these? Also, I was
> wondering if there may be some good "dipping sauce" recipes that would
> accompany them?

Myrl, maybe you would like try Hag's recipes - she did this for a
cook-in a while back..

Gaumanian Style Lumpia
1 lb ground lean pork
1/2 c. fine shredded carrots
1/2 c. fine shredded onion
1/2 c. fine shredded cabbage
1/4-1/3 c. oyster sauce (depends on brand and strength that your using)
1/2 tsp msg
Spring roll wrappers (not to be confused with egg roll wrappers, totally
different animal)

Mix meat, veggies, oyster sauce and msg. chill. Roll 1 Tbsp of meat into
each spring roll. These are very small as the meat is raw. If they are
made too large the wrappers will burn before the filling is cooked. Seal
ends with a thin paste of flour and water. Let set for about 15 min to
seal and bind the ends. Deep fry at 375 until deep golden brown and
filling is done. Serve with Sweet garlicky dipping sauce.

Sweet Garlicky Dipping Sauce
2 tsp corn starch
3 Tbsp white sugar
1 Tbsp ketchup
1/2 - 1 Tbsp fresh minced garlic (to taste)
2 Tbsp Soy sauce
3 Tbsp white vinegar
1/2 cup chicken broth

Combine all ingredients. Bring to a boil stirring constantly. Serve hot
or cold. An interesting variation on Sweet and sour type sauce...

There are some other great recipes there too

http://www.recfoodcooking.com/cookins/show.html?id=3

--
Cheers
Chatty Cathy

Garlic: the element without which life as we know it would be impossible

On Thu, 25 Oct 2007 11:30:15 +0200, ChattyCathy
> wrote:

>Myrl Jeffcoat wrote:
>> Last evening I tried making a few Lumpias. They are a Phillipine
>> version of Egg Rolls.
>>
>> I am wondering if any of you have tried making these? Also, I was
>> wondering if there may be some good "dipping sauce" recipes that would
>> accompany them?
>
>Myrl, maybe you would like try Hag's recipes - she did this for a
>cook-in a while back..
>
>Gaumanian Style Lumpia (etc. snipped)

My husband is from Guam, and his version is in great demand with the
local Vermont people. He uses firm tofu, frozen package of mixed
vegetables, hamburger, cabbage.

>

On Oct 25, 2:30 am, ChattyCathy > wrote:

> Myrl, maybe you would like try Hag's recipes - she did this for a
> cook-in a while back..
>
> Gaumanian Style Lumpia
> 1 lb ground lean pork
> 1/2 c. fine shredded carrots
> 1/2 c. fine shredded onion
> 1/2 c. fine shredded cabbage
> 1/4-1/3 c. oyster sauce (depends on brand and strength that your using)
> 1/2 tsp msg
> Spring roll wrappers (not to be confused with egg roll wrappers, totally
> different animal)
>
> Mix meat, veggies, oyster sauce and msg. chill. Roll 1 Tbsp of meat into
> each spring roll. These are very small as the meat is raw. If they are
> made too large the wrappers will burn before the filling is cooked. Seal
> ends with a thin paste of flour and water. Let set for about 15 min to
> seal and bind the ends. Deep fry at 375 until deep golden brown and
> filling is done. Serve with Sweet garlicky dipping sauce.
>
> Sweet Garlicky Dipping Sauce
> 2 tsp corn starch
> 3 Tbsp white sugar
> 1 Tbsp ketchup
> 1/2 - 1 Tbsp fresh minced garlic (to taste)
> 2 Tbsp Soy sauce
> 3 Tbsp white vinegar
> 1/2 cup chicken broth
>
> Combine all ingredients. Bring to a boil stirring constantly. Serve hot
> or cold. An interesting variation on Sweet and sour type sauce...
>
> There are some other great recipes there too
>
> http://www.recfoodcooking.com/cookins/show.html?id=3
>
> --
> Cheers
> Chatty Cathy
>
> Garlic: the element without which life as we know it would be impossible



Thanks everyone, for your responses. You've been really helpful (as
usual). I see another few batches being made - to try your
suggestions.

Cathy - I'm anxious to try your Sweet Garlicky Dipping Sauce recipe.

Myrl Jeffcoat

Myrl Jeffcoat wrote:
>
> Last evening I tried making a few Lumpias. They are a Phillipine
> version of Egg Rolls.
>
> I am wondering if any of you have tried making these? Also, I was
> wondering if there may be some good "dipping sauce" recipes that would
> accompany them?
>
> Myrl Jeffcoat

The recipe posted doesn't sound either Filipino or Indonesian. However
you make what you like.

Here is a Filipino-type
dip:http://www.recipesource.com/ethnic/a...0/rec0025.html

Title: LUMPIA DIPPING SAUCE
Categories: Sauces, Condiments, Filipino
Yield: 1 recipe

3 Garlic cloves; minced
1/8 ts Salt
1/4 c Vinegar
1/8 ts Pepper

Combine all ingredients; serve with hot
lumpia. Makes
about 1/4 cup.
>

<snip recipe>

Indonesian type loempia: http://www.recipezaar.com/8208

Myrl Jeffcoat wrote:


>
> Thanks everyone, for your responses. You've been really helpful (as
> usual). I see another few batches being made - to try your
> suggestions.
>
> Cathy - I'm anxious to try your Sweet Garlicky Dipping Sauce recipe.

It's not my recipe, Myrl. It's Hag's (Amanda Haggerty's) recipe. But I
have tried the dip - it's great.
--
Cheers
Chatty Cathy

Garlic: the element without which life as we know it would be impossible

On Oct 25, 7:31 am, Arri London > wrote:
> Myrl Jeffcoat wrote:
>
> > Last evening I tried making a few Lumpias. They are a Phillipine
> > version of Egg Rolls.
>
> > I am wondering if any of you have tried making these? Also, I was
> > wondering if there may be some good "dipping sauce" recipes that would
> > accompany them?
>
> > Myrl Jeffcoat
>
> The recipe posted doesn't sound either Filipino or Indonesian. However
> you make what you like.
>
> Here is a Filipino-type
> dip:http://www.recipesource.com/ethnic/a...0/rec0025.html
>
> Title: LUMPIA DIPPING SAUCE
> Categories: Sauces, Condiments, Filipino
> Yield: 1 recipe
>
> 3 Garlic cloves; minced
> 1/8 ts Salt
> 1/4 c Vinegar
> 1/8 ts Pepper
>
> Combine all ingredients; serve with hot
> lumpia. Makes
> about 1/4 cup.
>
>
>
> <snip recipe>
>
> Indonesian type loempia:http://www.recipezaar.com/8208


Again - Thanks everyone, for all the GREAT suggestions! I can see a
Lumpia Saturday in my near future;-)

Myrl

Myrl Jeffcoat wrote:
>
> On Oct 25, 7:31 am, Arri London > wrote:
> > Myrl Jeffcoat wrote:
> >
> > > Last evening I tried making a few Lumpias. They are a Phillipine
> > > version of Egg Rolls.
> >
> > > I am wondering if any of you have tried making these? Also, I was
> > > wondering if there may be some good "dipping sauce" recipes that would
> > > accompany them?
> >
> > > Myrl Jeffcoat
> >
> > The recipe posted doesn't sound either Filipino or Indonesian. However
> > you make what you like.
> >
> > Here is a Filipino-type
> > dip:http://www.recipesource.com/ethnic/a...0/rec0025.html
> >
> > Title: LUMPIA DIPPING SAUCE
> > Categories: Sauces, Condiments, Filipino
> > Yield: 1 recipe
> >
> > 3 Garlic cloves; minced
> > 1/8 ts Salt
> > 1/4 c Vinegar
> > 1/8 ts Pepper
> >
> > Combine all ingredients; serve with hot
> > lumpia. Makes
> > about 1/4 cup.
> >
> >
> >
> > <snip recipe>
> >
> > Indonesian type loempia:http://www.recipezaar.com/8208
>
> Again - Thanks everyone, for all the GREAT suggestions! I can see a
> Lumpia Saturday in my near future;-)
>
> Myrl

Try the unfried version of Filipino lumpia as well. Same lumpia wrapper
but the final roll isn't fried.

"Myrl Jeffcoat" > wrote in message
ups.com...
> Last evening I tried making a few Lumpias. They are a Phillipine
> version of Egg Rolls.
>
> I am wondering if any of you have tried making these? Also, I was
> wondering if there may be some good "dipping sauce" recipes that would
> accompany them?
>
> Myrl Jeffcoat
>
>
> * Exported from MasterCook *
>
> Recipe By :
> Serving Size : 50 Preparation Time :0:00
>
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 1 pound pork or beef -- ground
> 1/2 green pepper -- chopped
> 1/2 large carrot -- chopped
> 1/2 medium onion -- chopped
> 1/2 small jacama -- chopped
> 2 eggs
> 4 tablespoons sauce
> salt and pepper to taste
> 1 package egg roll skins
> 1 jar sweet & sour sauce
>
>
> 1. Combine all ingredients and mix well.
>
> 2. Place 1 tsp of the mixed ingredients on an egg roll wrapper, spread
> it roll it. Put small amount of water to the end of the wrapper and
> press shut.
>
> 3. Slow deep fry the finished egg rolls until meat is cooked and
> wrapper is golden brown.
>
> 4. Drain excess oil from egg roll using strainer.

Use lumpia wrappers rather than egg roll wrappers. They are very thin and
fry to a delicate, crispy roll. I like fried pork lumpia with those clear
vermicelli noodles. The good ones don't need a dipping sauce.

Mitch