Lumpia (Many Styles) Plus Sauce & Wrapper

We found many different ways of making a lumpia recipe. Hope this helps you, too!




Lumpia (Bangus) Recipe

2 medium-sized bangus
1 small onion
1 small box raisins
Lard for frying
3 small tomatoes
1 tsp. Pounded garlic
25 lumpia wrappers
Salt and pepper to taste

Clean the fish and parboil. Remove the flesh from the bones and set aside. Cut tomatoes into small pieces and cut the onion length-wise. Sauté garlic, onion and tomatoes. Add bangus meat and raisins. Season with salt and pepper. Set aside and cool. Wrap by tablespoons in lumpia wrapper and fry in deep hot fat until golden brown. Drain in absorbent paper and serve hot with sweet sour sauce.


Lumpia Labong (Bamboo Shoot) Recipe

½ kilo pork
5 bean cakes (tokua)
1 big onion
6 cups labong (boiled)
½ kilo shrimps
3 teaspoons pimenton
6 cloves garlic
Salt and pepper to taste
Lumpia wrappers
1 tbsp. Lard
Fresh lettuce

Slice the pork, shrimps, into pieces. Save the juice from the heads and shells of the shrimps. Chop the labong. Sauté the garlic, onion and pimenton and add the meat and shrimp slices. Add the sliced and fried tokua then the shrimp juice.
Simmer a few minutes then add labong. Season to taste and cook until tender. Wrap in lumpia wrappers and lettuce and serve with sauce.


Lumpia with Papaya Recipe

3 cups green papaya, shredded to long, narrow pieces
½ cup pork, sliced to small pieces
¼ cup shrimps, sliced
2 segments garlic, chopped fine
Lumpia wrappers
2 tbsps. onion, sliced
2 tbsps. lard
¼ cup broth or shrimp extract
Salt and toyo to taste
Achuete coloring
Lettuce

Mash papaya with salt and squeeze dry after washing off salt.
Sauté garlic in 2 tablespoons lard; add onion, pork, and shrimps, and continue sautéing until meat is cooked. Stir in the shrimp extract. Boil. Add papaya and cook until papaya is tender. Add toyo and salt to taste and achuete coloring and mix well. Wrap in lumpia wrappers with lettuce just before serving, and serve with sauce.


Lumpia with Peanuts Recipe

¼ kilo pork, sliced
½ cup shrimps (shelled)
½ head small cabbage (cut fine)
1 small onion, sliced
3 cloves garlic, chopped fine
1 cup ground peanuts
2 tbsps. toyo (soy sauce)
1 small bundle kinchay
2 medium-sized carrots (diced)
2 medium-sized yellow camote (diced)
1 cup habichuelas (sliced
3 tbsps. lard
1 cup shrimp juice from pounded shells and heads of shrimps
2 squares tokua (diced)
Lumpia wrappers
Lettuce leaves

Extract the fat from the pork. Sauté garlic, onion and tokua. Add the pork, shrimp, then the shrimp juice. Simmer and then add habichuelas, carrots, cabbage, and yellow camote. Season with toyo and cook until done. Set aside in a platter to cool. Add the kinchay, sprinkle half of the amount of ground peanuts and wrap in individual wrappers with lettuce. Before closing each wrapper sprinkle about 1 teaspoon more of peanuts into each. Wrap and serve with lumpia sauce.