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  3. Fresh Vegetable "Lumpia"
  1. Trendy Recipes for Food Business

Fresh Vegetable "Lumpia"

Fresh Vegetable "Lumpia" – - Recipe

Lumpia is a type of spring roll from the Philippines and Indonesia that uses a thin, crepe-like pastry to create a unique texture. This adaptation was inspired by a traditional Filipino folk song about vegetable farming, and uses pickled radish, red chillies, and a variety of other ingredients to create a delicious, unique starter or bar snack.

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Ingredients

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Pickled Radish

Sautéed Vegetables

  • Vegetable Oil 140.0 ml
  • Bulb Garlic, cut in half horizontally, minced 10.0 g
  • Onions, sliced 50.0 g
  • Tomato, orange/red (raw) 100.0 g
  • Bottle gourd, seeds removed and julienned 150.0 g
  • Sponge gourd, seeds removed and julienned 150.0 g
  • Jicama, peeled and julienned 150.0 g

Vegetables in Coconut Milk

Eggplant Omelette

  • Eggs, beaten 60.0 g
  • Spring Onions, finely sliced 15.0 g
  • Eggplant, charred, peeled and chopped 100.0 g

Smoked Wintermelon

Tofu Lima Beans

Peanut Powder

  • Peanuts, roasted 80.0 g
  • Sugar, brown 40.0 g

Crispy Vermicelli and Seaweed

Peanut Sauce

To Assemble and Serve

  • Spring roll wrappers 30.0 x
  • Mustard leaves, stalk removed and cut into thick strips 100.0 g
  • Bulb Garlic, cut in half horizontally, grated, as needed

Lumpia is a type of spring roll from the Philippines and Indonesia that uses a thin, crepe-like pastry to create a unique texture. This adaptation was inspired by a traditional Filipino folk song about vegetable farming, and uses pickled radish, red chillies, and a variety of other ingredients to create a delicious, unique starter or bar snack.

...

Preparation

  1. What you need

    • Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.

  2. Pickled Radish

    • Salt the radish and leave at room temperature for 1 hour. Strain and wash the salted radish.
    • Make a gastrique with the ginger, vinegar, sugar, bay leaves, chillies, and Knorr Sinigang Sa Sampalok Mix.
    • Bring to a boil, then pour directly over the radish, and leave to pickle for 2 weeks.

  3. Sautéed Vegetables

    • Heat the oil (70 ml) in a frying pan and sauté the garlic, onions, and tomatoes.
    • Add in the bottle gourd, sponge gourd, jicama, and KNORR Chicken Powder (2 g). Continue sautéing.
    • Cover and lower the heat. Cook for 15 minutes until the vegetables are tender.

  4. Vegetables in Coconut Milk

    • Heat the oil (70 ml) in a frying pan and sauté the ginger, garlic, and onions.
    • Add in the winged beans, long beans, and squash. Cook for 5 minutes, then deglaze the pan with the fish sauce.
    • Pour in the coconut milk and add KNORR Chicken Powder or KNORR Vegetable Booster.
    • Bring to a boil and cover the pan. Cook for 10 minutes, or until the squash is soft.

  5. Eggplant Omelette

    • Mix the eggs, KNORR Chicken Powder (2 g), spring onions, and eggplant together.
    • In a greased pan, cook the omelette, spreading the mixture evenly until set.
    • Once cooked, cut into 10 wedges.

  6. Smoked Wintermelon

    • Marinate the wintermelon with all the ingredients overnight.
    • Place in a smoker and hot smoke at 120°C for 1 hour.
    • Cool down and cut into strips. Pan-fry or use as is.

  7. Tofu Lima Beans

    • Place the beans, calc, and water in a non-reactive pan. Bring to a boil while stirring for 5 minutes.
    • Remove from heat and leave covered overnight. The next day, rinse and rub the beans to remove as much skin as possible.
    • Ground or pulse the beans in a food processor until mealy.
    • Heat oil in a pot and sauté the garlic and onions. Sauté the beans for 15 minutes.
    • Add the KNORR Chicken Powder, tofu, oyster sauce, dark soy sauce, and KNORR Liquid Seasoning.
    • Cook the stew for a further 15 minutes.

  8. Peanut Powder

    • Using a food processor, blitz the roasted peanuts and sugar until a coarse powder is formed.
    • Do not over process as it might turn into peanut butter. Alternatively, you can hand chop the peanuts and mix with the sugar.
    • Use as a seasoning garnish when rolling the lumpia.

  9. Crispy Vermicelli and Seaweed

    • Heat oil to 180°C and deep fry the vermicelli.
    • Using a food processor, blitz all ingredient together until a rough crumb texture is achieved.
    • Use as a seasoning garnish when rolling the lumpia.

  10. Peanut Sauce

    • Whisk together the peanuts and brown sugar in a pan.
    • Bring to a boil, while constantly stirring to avoid lumps.
    • Simmer for 5 minutes and strain.

  11. To Assemble and Serve

    • To make a lumpia, arrange each component in layers, except the sauce and pickled radish.
    • Roll tightly, then brush the edges with garlic water to seal.
    • Shallow fry the lumpia in a pan and cook until golden brown on all sides.
    • Serve with the peanut sauce and pickled radish on the side.

  12. Chef's Tips

    • Knorr Sinigang Sa Sampalok Mix and KNORR Liquid Seasoning are available from specialty Asian distributors and Asian supermarkets.
    • KNORR Chicken Powder is also available from specialty Asian distributors and Asian supermarkets.
    • KNORR Chicken Powder can be substituted with KNORR Chicken Booster.
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