Best Lumpia Sauce Recipes

LUMPIA SAUCE FOR FRESH FILIPINO LUMPIA

Steps:

• Heat olive oil in a saucepan over medium heat. Add garlic; cook and stir until fragrant, about 2 minutes.
• Mix water, peanut butter, brown sugar, corn flour, and soy sauce together in a small saucepan until well blended and without any lumps. Bring to a boil; stir until mixture is thick, 6 to 10 minutes. Add the cooked garlic and mix well.

FILIPINO LUMPIA SAUCE

Steps:

• Mix together first 4 ingredients. Boil about 2 minutes.
• Dissolve cornstarch in 2 T. water and add to mixture.
• Cook over low heat, stirring continuously until thickened.

SMILEJENNA'S LUMPIA SAUCE

Steps:

• Stir together the water, brown sugar, and cornstarch in a small saucepan. Bring to a simmer over medium-high heat, and stir until the sugar has dissolved and the sauce has thickened. Remove from the heat, and stir in the garlic and red pepper flakes.

SWEET AND SOUR DIPPING SAUCE/LUMPIA DIPPING SAUCE

Steps:

• In a 2-quart sauce pan combine all ingredients.
• Stir ingredients together well until the cornstarch is completely incorporated and there are no lumps.
• Place pan over medium heat and cook; stirring constantly with the whisk until the mixture boils and thickens slightly.
• Set aside to cool to room temperature.

FILIPINO LUMPIA ( EGG ROLL ) WITH SWEET & SOUR SAUCE

Steps:

• In a large skillet, brown pork meat, remove juices. Leave enough pork oil/juices for the vegetables.
• Sauté onion and garlic.
• Add salt and pepper. Stir. (may add more to taste).
• Add soy sauce and vinegar. Let it boil. Don't stir.
• Add carrots, green beans, bamboo shoots, and bean sprouts. Stir.
• Simmer for 5 minutes. Remove from heat.
• Place 1 tbsp of mixture into one corner of wrapper, fold over bringing in the two sides. Roll up halfway, tightly, and fold ends inward. Brush top corner with egg wash and fold over.
• Deep fry 'till brown. Serve with sweet and sour sauce.
• To make the sauce, mix all the ingredients. Bring to a boil and simmer until sauce thickens, about 5 minutes.

BAKED WEIGHT WATCHERS LUMPIA AND DIPPING SAUCE

Steps:

• 1. FOR THE SAUCE: In a 2-quart sauce pan combine all ingredients. Stir ingredients together well until the cornstarch is completely incorporated and there are no lumps. Place pan over medium heat and cook; stirring constantly with the whisk until the mixture boils and thickens slightly. Set aside to cool to room temperature.
• 2. In a large bowl combine the pork, onion, water chestnut, bamboo shoots, garlic, ginger, soy sauce. Stir mixture until thoroughly combined-at this point you can cover and stick in the fridge over night.
• 3. Lay out wrappers, roll the meat mixture into cigar shapes about finger thickness and the length of the wrapper. (do not make too thick or meat wont cook) Roll, brush ends with beaten egg and finish the roll to seal.
• 4. Place seam side down on a cookie sheet sprayed with cooking spray and repeat until done. (I also spray a fine mist of cooking spray on top of the rolls before cooking as well) Bake in a preheated 450 degree oven, turning once for around 20 minutes.
• 5. You can make these ahead of time and keep cooked lumpia in the fridge for up to 3 days, or freeze. To reheat bake on baking sheet in a 450 oven for 10 minutes-turn rolls once. (no need to thaw!)

WHISKEY THAI CHILI PULLED PORK BELLY LUMPIA WITH IRISH CREAM CHILE SAUCE

Steps:

• For the Irish cream: Heat condensed milk, heavy cream, chocolate, coffee and vanilla in an 8-quart saucepan, stirring occasionally, until smooth. Remove from heat and add whiskey. Transfer to a food processor and process until smooth, about 30 seconds. Transfer to a coffee press and press.
• Mix 1/2 cup Irish cream with sweet chile sauce. (Save the rest of the Irish cream for another use.)
• For the lumpia: Preheat the oven to 350 degrees F.
• Put pork belly in a roasting pan and bake for 3 1/2 hours. Let cool completely.
• Pull the pork belly with two forks.
• Mix in carrots, onions, green onions, sweet chile, whiskey and chicken base and return mixture to a roasting pan. Put back in oven to marry flavors, 30 to 45 minutes.
• Beat the egg together with the flour in a small bowl.
• Roll pork belly into lumpia wrappers and seal with egg wash.
• Bring oil to 325 degrees F in a deep-fryer or heat oil in a pan.
• Pan- or deep-fry lumpias until their internal temperature is 155 degrees F, about 7 minutes. Drain. Serve with Irish cream chile sauce.

LUMPIA WITH OYSTER SAUCE

Steps:

• Grate the water chestnuts, celery rib and the carrot and place in a mixing bowl along with the sliced green onion.
• Set aside.
• In a large frying pan, over medium heat, put the oil.
• When the oil is hot, quickly stir in the garlic, and then add the ground beef.
• Stir-fry until the beef has browned.
• Add the vegetables from the mixing bowl and keep cooking, stirring frequently, 1-2 more minutes.
• Add the oyster sauce, salt and ground black pepper.
• Blend well and adjust seasonings if needed.
• Turn off heat and let cool.
• Put 1 Table. of filling in each lumpia/spring roll wrapper and roll tightly.
• Moisten ends with water to seal.
• Place finished lumpia seam side down on a large baking sheet, and cover with plastic wrap until all of the lumpia are made up.
• Deep fry 2-3 at a time in hot oil.
• When well browned, drain the lumpia on paper towels.
• Serve with lumpia sauce, catsup or soy sauce.
• Lumpia can quickly get soggy, so eat them as soon as they are fried.
• You can also freeze rolled up lumpia and fry them later.
• To use frozen lumpia, take out just the number needed, and deep fry in hot oil in batches.
• Allow more time for frying if the lumpia are frozen.

BAKED LUMPIA DIPPING SAUCE

Steps:

• Combine the ingredients in a mixing bowl and set aside for an hour before use.

LUMPIA SAUCE

Steps:

• In a bowl mix the following: 1 tbsp brown sugar 1 tbsp white sugar 1/3 cup soy sauce 1/2 cup vinegar 1/2 tbsp corn starch Minced garlic clove or two. Strain the garlic and discard (it is for infusing only) before the mixture thickens. Bring to boil, once boiling reduce heat immediately to medium-low stirring constantly until it thickens to desired consistency. Its important to add the corn starch while the mixture is cold otherwise I have found it will lump badly. If it comes out to thick add some water to thin out. Reducing heat immediately is important otherwise you will caramelize the sugar and it comes out thick as molasses.

LUMPIA WITH SWEET & SOUR SAUCE

Steps:

• Cook pork in skillet till done. Drain and Set aside. In non stick skillet sauté finely chopped veg. (Do not add any oil or water when cooking veg.) Mix ground pork with veg. Add lots of Garlic Powder and some pepper. Cut Lumpia Wrappers in half diagonal. Place some filling in center of wide end of wrapper, fold sides over and roll into egg roll shape. Seal point with mixture of cornstarch and water. (Form a glue substance) Fry in cooking oil on high heat till brown.
• May be made ahead and frozen, no need to thaw them just fry them frozen. Yield 50.
• I have started drizzling them with olive oil and baking them at about 450 degrees until brown and crisp.
• Sauce:.
• Pour Vinegar, Water & Sugar in pot DO NOT STIR cook on low heat till blended. Wait 5 minute then add Soy Sauce & Ketchup Stir. May add cornstarch to thicken. Store in jar on shelf do not refrigerate.