Ube-Wrapped Fresh Vegetable Lumpia

The Filipino Fresh Vegetable Lumpia is often considered party food. Fresh Lumpia is a vegetable roll with a thin, crepe wrapper. This time, my son, Constante cooked an ube-flavored wrapper which encased a mixture of stir-fried vegetables. Fresh lumpia is served with a sweet, dark sauce made of broth and soy sauce and called "paalat" which is garnished with peanuts and minced garlic. The lumpia wrapper recipe was inspired by the "Memories of Philippine Kitchens" cookbook by Amy Besa and Romy Dorotan. The lumpia filling and sauce were adapted from a previous AsianInAmericaMag.com recipe. This serves 4 to 6 as a side dish or makes 14 to 16 pieces.

Course: Appetizer, Brunch, Dinner, Lunch, Main Course, Merienda, Vegetables

Cuisine: American, Asian, Filipino

Keyword: Ube Purple Yam Fresh Vegetable Lumpia

Servings: people

Calories: 304kcal

Ingredients

3/4 cup cornstarch or tapioca starch for wrapper
1/2 cup all-purpose flour for wrapper
1 teaspoon salt for wrapper
1 1/2 cups water for wrapper
5 whole large eggs for wrapper
2 teaspoons McCormick Ube Liquid Flavoring for wrapper (from Asian markets or online sources)
2 Tablespoons vegetable oil
2 cloves garlic
1 whole onion chopped
2 to 3 stalks celery chopped, about 1 cup
2 Tablespoons patis (fish sauce)
1/4 pound ground pork
1/2 pound fresh shrimps peeled, deveined, tails removed
2 whole potatoes peeled, sliced julienne strips in 2-inch length
1 cup chickpeas or garbanzos canned; drain liquid
1 whole carrot peeled,sliced julienne strips in 2-inch length
1 cup sliced jicama sliced in 2-inch length julienne strips; Filipino singkamas
1 cup sliced green beans stems trimmed, cut in 2-inch length pieces
1/2 cup organic chicken broth
1/2 teaspoon salt
1 teaspoon ground black pepper
2 stalks scallions chopped for filling
1/2 cup granulated sugar for sauce granulated sugar
2 Tablespoons soy sauce for sauce
2 cups organic chicken broth for sauce
2 Tablespoons cornstarch or tapioca starch for sauce
1/4 cup water for sauce
1/2 cup crushed garlic salted peanuts for topping in filling
2 Tablespoons fried garlic bits for topping in filling
12 to 14 pieces fresh lettuce leaves for filling
12 to 14 strips scallion greens cut in vertical strips; to tie the lumpia

Instructions

To make the ube lumpia wrappers: In a medium-sized bowl, using a whisk mix by hand the cornstarch, flour, eggs, liquid ube flavoring and salt. Blend ingredients till smooth.
Spread a light film of cooking spray into a medium-sized non-stick skillet. Over medium heat, pour 1/3 cup of the ube wrapper liquid in the center. Tilt the pan around so the ube liquid spreads flat all around, in a circle. You need to have a 1/8-inch thick wrapper that looks like a thin crepe.
The wrapper will firm up and cook in about 2 to 3 minutes. Do not turn over. When completely cooked and there are no liquid parts in the wrapper, remove from the skillet using a large, wide turner.
Repeat the process for cooking every lumpia wrapper. Stack the cooked wrappers on a large plate, with wax or parchment paper between each wrapper -- so they do not stick to one another. When done cooking the wrappers, set aside.
To cook the vegetable filling: In a large skillet, over medium high heat, add the vegetable oil. Saute the garlic, onions, celery. Add the ‘patis’ or fish sauce, and ½ cup of broth.
When onions and celery are soft, add the potatoes. Cook till they get soft in about 8 minutes. The potatoes tend to absorb the liquids, so lower heat to medium low.
Add the chickpeas, carrots and jicama. Cook for 1 to 2 minutes.
Add the green beans. Cook for 5 minutes. Season with salt and pepper.
Garnish with crushed garlic peanuts. Set the filling aside.
To wrap the lumpia: place one wrapper on a dry, flat surface. Place one lettuce leaf in the center of the wrapper. Spread 2 tablespoons of vegetable filling in a long strip on the lettuce. Take the lumpia wrapper with your fingers and wrap it like a burrito, starting at the point nearest you, and rolling away from you. Tie with a strip of scallion (green part) if desired.
To make the paalat sauce: 1. Prepare and cook the lumpia sauce or "paalat". 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. Separately, mix the cornstarch and 1/4 cup water. Once the broth mixture boils, pour the cornstarch+ water mixture, stirring constantly while doing this. The sauce will get thicker.3. Season with salt. Remove from fire and set aside till ready to serve.4. Garnish top of sauce with crisp fried garlic bits.

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Nutrition