Fresh Lumpia
January 4, 2005
Mother’s fresh lumpia is one of my all time favorite! She would always make it whenever someone in the family is celebrating a birthday or on any special occassion. Strangers (bitbit ng invited)coming to her parties are so smitten by her lumpia that some of them even asked her if they could order them. She started making them years ago and what funny was, last year in July I went back to Manila and while shopping with my mother, there was this woman who approached us and right there in the middle of the grocery, asked my mom for her recipe. Mom said:“contact Tina and place your order, please”
Ha ha ha, my typical business minded mother.
(Tina is my other sister who is also a good cook, I’m nothing compared to her expertise)
Anyway, in holland there’s no way that I can find the egg wrapper so I have to make everything by myself whenever the crave for fresh lumpia arises. We also do not have ‘UBOD’ so in the beginning I had to find another ingredient to use instead.
Ingredients
- 3 cups flour
- 6 beaten eggs
- 5-6 cups water
- salt
Mix the ingredients and use a nonstick pan for your wrapper. Make it as thin as possible. For me, this is the most boring part of this episode, crepe making. Luckily I found this 2 sided pan which helped my crepe-making life a lot easier.
Ingredients
- pork sliced into bits
- small shrimps
- boiled chicken breast, sliced into bits
- tofu sliced into bits
- sliced cabbage
- carrot ( thinly sliced or machine prepared)
- sliced onion
- crushed garlic
- oil
- bamboo shoots (instead of Ubod)..choose the primary type, otherwise , you’ll end up with the pissy-smelling bunch.
- washed lettuce leaves
Procedure
Boil the chicken breast and let it stand to cool. Slice into bits.
In a pan with a bit of oil, cook your pork bits , set aside. In the same pan, put a bit of oil and saute onion and garlic. Add shrimps, and after 3 minutes, add in cabbage, carrot and bamboo shoots and let simmer for 2 mintues, then add back the pork, chicken and tofu, let simmer for another minute. Add salt and pepper to taste or half of pork boullion cube.
lumpia with crushed hazel nuts
My mom would always use peanuts but I’ve always used hazel nuts because of it’s richer taste.
Roast the nuts in the oven of 200C for 8- 10 minutes, let it cool then crush it and mix with sugar.
For an extra, sauce with garlic and nuts
Normally, mother would not make the brown sauce as nutsmix serves as her ‘dry sauce’ … but since I’m feeding dutch people who are crazy about sauces, then I’d make it.
In a small pan, I boiled water and added Ketchup Manis ( that’s Indonesian sweet dark sauce), then added fine garlic and more hazel nuts. If you do not have the ketchup manis, dark soya sauce and sugar will do.
note: edited that’s 2 eggs per 1 cup of flour
Posted in mothers recipe
hindi pa kasi nilagay
January 4th, 2005 at 12:44 pm
hi thess! aga aga gutom na si ako…this is my paborito.
what did you use for the ubod? did you make the crepe/lumpia wrappers? heehee fishing for recipe….pls.
January 4th, 2005 at 1:03 pm
Hello Tita Stel! yes, I make ‘em wrappers ( walang choice eh, walang mabibilhan dito ) Yan ang pinakaboring na part of this recipe, susme!
January 4th, 2005 at 1:33 pm
Very innovative chef Thess! Hazelnuts instead of peanuts. Naku pa’no ba yan going dieting na si ako, huhuhu!
January 4th, 2005 at 3:24 pm
Hi Thess, this is one of my favorites too, but haven’t had the nerve to make the crepes. Between yours and TingAling’s take on this, I am getting more encouraged to try it. Yummy!
January 4th, 2005 at 6:13 pm
namputsa! naglaway ako dyan ah! Buti na lang you have the recipe for the wrapper/crepe. Me makita kaya akong bamboo shoots?
I am hoping to prepare this for another get-tgether with the PInoys here. Thanks for the recipe. Sana by that time makagawa ako successfully ng wrapper. Any tips/details on how to successfully make it on nonstick pan?
January 4th, 2005 at 6:17 pm
sana pala you included a photo of that double-sided thing for crepe-making. (Para we have an idea of what to ask for birthday/christmas gift from our hubbies. Haha!). Is that the same thing used for making the flour tortilla? I saw one in a catalog.
January 4th, 2005 at 9:32 pm
Hi CELIA: tnx…and naku, diet din ako, pero nde effective eh :-(…hayy, let’s just enjoy life and food!
Hi JMOM: a dutch friend of my husband waited for almost 3 years just to taste the fresh lumpia again…but I was so frustrated because making the wrappers is time consuming thus I stopped making ‘em. Luckily I saw this double sided pan and that made a whole lot of difference, really a big help.
MANANG: I’ve added na d’ pan’s picture. Canned bamboo shoots, chinese marked at sana hindi yung ‘mapanghe’ mabili mo.
Tip? practise and patience, may nasayang din ako na batter from practising…tsaka matibay na tuhod! 50 pcs na crepes ay balewala kung handaan na malaki ang gagawin mo (takutin daw ba oh ^_^ ) seriously, spread the batter as thin as possible on your pan and fast! low to medium heat…in my experience, within a minute when the periphery starts to harden (which will eventually soften when it cools down) you can flip the pan or crepe even with your hand.
Oh and, add oil on your batter mix
January 6th, 2005 at 1:38 pm
Hi,just a simple tip to share ,my sister is using a thin brush to spread the crepe mixture on the pan,in that way manipis yun nagagawa mo,and instead of bamboo shoots you can also use singkamas,meron ba jan sa holland?dito sa belgium meron lagi sa asian store eh.
January 6th, 2005 at 2:02 pm
Hello Pasita, thanks for passing by and leaving some tips…but I wish you have left your entire URL so that I can pay you a visit too.
Yes we do have singkamas here but I find it a bit liquidy for my lumpia and not only that..it is sooo expensive. One time I bought a piece which weighed less than 300 grams and I paid €3.54 for that piece, while a prime can of 400ml bamboo shoot costs less than half. ( O diba, halatang dutch at may pagkakuripot, ha ha ha)
My friend STEL used singkamas and sweet potato on her fresh lumpia and it was divine, Im so sure.
I’m sure using brush is one good tip too!
January 8th, 2005 at 8:05 pm
thess, ano ang proportions ng ingridients ng sauce mo? kalawAY ang kasi eh
how many cups water, and soya or manis, what to use (flour or whatever) to make it thick?
January 9th, 2005 at 3:20 pm
Jing, hello!!
Ako kasi yung tipo ng taga kitchen na hindi mahilig nagme measure kaya medyo boba sa instruction
what I usually do, 4 cups of water + 3/4 cup of manis (or if light soya sauce a cup, if dark soya, 3/4 cup the key is be sure to add it slowly…tantyahin mo ang alat) I also use flour for thickening.
January 10th, 2005 at 2:33 pm
the hazelnut replacement is a great idea, you sure are very innovative mama sup
January 18th, 2006 at 11:51 am
thes, paano kung walang soya sauce any other substitution? yong meron sa pilipinas. thankz
January 19th, 2006 at 9:27 am
hello arlyn,
you mean any kind of sauce like oyster? I think you could use oyster sauce as well, just be careful with the amount because of it’s saltiness…
OR
why not have a ‘dry’ toppings instead of sauce? which I prefer than using sauce on my lumpia… that is the combination of crushed hazelnuts and white crystal sugar. If you couldn’t find hazel nuts, roasted peanuts will do.
October 8th, 2006 at 8:56 pm
ay eto nga yon…pagkabasa ko uli, eto nga yung sa mama mo pala, hindi sa friend…I printed it na.
gumawa kasi ako ngayon for the first time ng crepe using the Villa ware crepe maker that I bought awhile ago. Tapos naiisip ko, sarap siguro ng lumpiang sariwa…makagawa nga.
April 26th, 2007 at 5:14 pm
halo thess! its so nice to have bumped into your blog. finally a pinay cook adopting in dutchie land. i have been trying to make fresh lumpia wrappers using my non stick pan kaya lang hinde successful. would like to ask is there a dutch term for the 2 sided pan that you bought? to avoid confusion when i explain it to my hubby kse i cant speak dutch yet.
will be visiting your blog often!dank u wel!
groetjes!
May 4th, 2007 at 8:17 am
HELLO LENG! Oh wow, you’re here in Holland? cool! Thank you for leaving a message
’bout the pan, you might want to try BIJENKORF (kitchen stuff section) because that’s where I found it. Also there wasn’t any mark when I bought it (or even if there was< I didn’t really took notice)If you’re not able to find this 2-sided, please try again your nonstick, just brush it with oil each time you make a crepe.
ik ‘zie’ je weer, d’ groeten terug, Leng!
May 6th, 2007 at 4:48 pm
Am looking forward to trying your recipe for a party but will need to practice first. Can I make the wrappers a day in advance? If so, does it keep well in the fridge overnight?
Once I’ve assembled and rolled the lumpia, is it ok to refrigerate it and then serve cold for the party? Or should I make it just before the party then let it sit at room temperature?
May 7th, 2007 at 7:18 am
Hello Jennifer :smallgrin:
Base on my experience, YES, you can make the crepes a day in advance, just keep them well covered , don’t allow to dry.
If you roll the lettuce with, then refrigerate, I’m afraid your leaves will become limp by the time your guests are ready to have ‘em. If you have the extra time or help, I suggest to wrap them (filling -room temperature) before the party. This way, your lettuce stays fresh, filling is not too cold.
I hope this helps, thanks for leaving a message and do come by again!
August 8th, 2007 at 12:40 am
Hello Tess:
I finally got to take a break to visit your blog. Great site! My friend who is “puti” is more “pinay” than me wants both of us to make fresh lumpias. I like the idea of putting the hazelnuts. I’ll let you know how they turn out. Take care . . .
August 8th, 2007 at 9:38 am
TULIPFLEURS: Thanks for returning the visit. Oh please do give me your feedback, and your friend’s too. I’m also making this lumpia (again) for my upcoming birthday and I’m still thinking of other ingredients to use.
You take care too.
September 11th, 2008 at 10:42 pm
hello
I wanna ask if i can use palm hearts in replace of the bamboo shoots? Im planning to make fresh lumpia tomorow.
Please reply me so soon, merci beaucoup
Anne
September 12th, 2008 at 2:23 am
Hi Anne,
Actually palm hearts is perfect for fresh lumpia! The reason I used bamboo shoot then was because I couldn’t find palm hearts in Asian stores. So if you got them, please do use them and wow your guests with your lumpia.
Thanks for visiting and Happy eating!
October 17th, 2008 at 5:04 pm
hi.thess. your recipe is a sure winner. more tip ,you c an use young coconut meat (buko - malakanin) instead of palm heart. and in sauce i used cornstatch instead of flour .try it.:smile:
November 14th, 2008 at 4:01 pm
can you help me where to buy 2 sided pan? im also a fresh lumpia maker and my problem is when its time to make a wrapper. thanks in advance!
November 15th, 2008 at 11:29 am
ANITA: I don’t know where you’re located but I live in Holland. I bought the pan (see photo) years ago from a local department store. I DO NOT SEE THIS PAN HERE ANYMORE, unfortunately I also don’t where else to find it.
Last month (October) I made fresh lumpias again and for the wrapper I just used a normal non stick pan and it worked perfectly.
I suggest you try to browse the internet . I hope it yields results….and good luck
March 21st, 2009 at 7:17 am
April 12th, 2009 at 8:05 pm
could u by chance use tortilla wraps for these??