Next in the Asian series is Lumpia. Lumpia is a dish from the Philippines that is very similar to egg rolls in America and spring rolls in India and other Asian countries. Growing up I remember I had signed up for a summer cooking class once (because all my friends were doing it of course) and had gone just to one class before never returning again – mainly for my lack of interest in cooking. But that first day we had covered making spring rolls. I don’t remember anything of the recipe of course but vaguely remember making the wrappers/skin for the rolls and finding it super intimidating. Its a similar technique that I have used for today’s recipe which is actually pretty simple as compared to how the REAL lumpia wrappers are made. You can find videos on that on youtube and attempt making it that way if you are feeling adventurous – look up popiah skin recipe. With the recipe and technique I have put down below – you should get similar tasting wrappers which you can then fill up with your own choice of filling. I have used a mix of cabbage, mushrooms, bell peppers, onions and scallions but some finely chopped tofu, some corn, carrots and or some baby spinach should taste pretty good as well. Just make sure that you flavor and season your mixture well. Lumpia can also be made sweet….where you stuff them with some fruit and drizzle some caramel or chocolate sauce after cooking them. Lumpia is generally deep fried but here I have shallow fried them to make them healthier. For those who are interested in the upcoming workshop in France on yoga and healthy Indian cooking made easy (V+GF) you can find all the details on the following link http://www.littlefrenchretreat.com/?events=yoga-vegetarian-indian-cookery-workshop-with-veggie-zest The deadline to register for it is June 15, 2015. Please share the information with family and friends who you think might be interested in it. Thanks! Serving 6 Lumpia Cooking time 30 minutes Ingredients 1 cup all purpose flour 1 cup + 1 tbsp warm water 1 tsp salt 1 clove garlic, minced 1 cup cabbage, shredded 1/2 cup mushrooms, diced into small pieces 1 small onion, diced into small pieces 1/4 cup red bell pepper, diced into small pieces 2 to 3 scallions, chopped into small pieces 1 tbsp sriracha (or less if you don’t like your food spicy) 2 tsp sweet chili sauce 2 tsp soy sauce 3 tbsp vegetable oil To make the wrappers:
- In a large bowl mix together flour and salt.
- Pour warm water while whisking to form a lump free batter. Continue to whisk for about 4 to 5 minutes. Cover and let the mixture rest for 1 hour.
- After an hour, the batter is ready to make the wrappers or lumpia skin.
- Heat a non stick pan on medium low. Pour a ladle-full of batter and spread it on the pan in a circular motion. It should look like a smaller and thinker version of a crepe.
- Cook the skin for a minute on low heat or till you start seeing the edges pull off of the pan on their own. Grab hold of one edge and peel the wrapper off of the pan and place it on a non sticking surface or a parchment paper.
- Repeat with the rest of the batter and stack the wrappers.
To make the Filling:
- Make the filling for lumpia in the meantime. In a skillet heat 1 tbsp of oil. Add garlic and stir till it become fragrant.
- Add onions and bell pepper and cook with a pinch of salt till they turn soft.
- Add mushrooms and continue to cook.
- Add cabbage and cook till its wilted.
- Add all your sauces and cook till everything is mixed well.
- Turn the heat off and mix in the chopped scallions. Keep the mixture aside.
To assemble and cook Lumpia:
- Place a wrapper (cooked side down) on a flat surface.
- Place about a tablespoon of filling lengthwise on the wrapper (see image above) and fold it like you would fold a burrito. Roll all the wrappers and keep aside.
- In a non stick sauce pan heat up 2 tablespoon of oil on medium low.
- Add the rolled up lumpia 4 to 5 at a time and shallow fry them till they turn golden and crispy from all the sides.
- Serve with a spicy ketchup or a sweet chili sauce.