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Fresh Vegetable in Spring Roll Pastry (Lumpia)


1 packet Round egg roll pastry wrapper (big size) available in most Asian grocery
1 head Green lettuce- washed and separate into pieces
1/4 lb Pork meat-slice in tiny pieces
1/2 lb. Prawns-no shell
1 big Onion, diced
2 tbsp Fresh garlic, minced
6 tbsp. Cooking oi
1/4 tsp. Coarse salt
or 5 tbsp. Fish sauce
1/4 tsp. Ground pepper
6 tbsp. Soy sauce
1/4 lb Bean sprout, washed well
1 big Carrot, diced finely and lengthwise by 1 inch size
1/4 lb. Green beans- sliced slant by half inch size
1/4 lb Green cabbage or Chinese cabbage , sliced finely
1 each. Turnips, Sweet potato, Medium potato- these need to be slice like the way you slice carrot
1 medium Bamboo Shoots in can (sometimes you can buy fresh in most Asian stores)

Ingredients: ( For Sauce)

1/2 cup Plain flour dissolve in cold water
1/4 cup Soy sauce
1/4 cup Brown sugar
1 head Garlic, minced to spread on the top of the sauce as soon as it's cook
1/4 cup Roasted nuts, finely minced

How to make the Sauce:

In a low heat , put a medium saucepan, stir in dissolved flour, soy sauce and brown sugar, keep stirring until it thickened.

Remove from the heat, sprinkle the minced garlic and spread the roasted nuts on the top of the sauce as you are serving individual rolled pastry.


Separate the egg roll wrappers into pieces, not breaking them, then wrap them with plastic cling film covering tightly to avoid getting dry and refrigerate.

Heat a big sauce pan in medium heat with cooking oil, sauté 2 tbsp. minced garlic fried till brown, onion, pork meat and prawns and stir occasionally and cover for 5 minutes.

Mix the salt, pepper and soy sauce and stir again.

Mix all the remaining vegetables, stirring evenly to mix and glaze all the ingredients; cover the pan for 8-10 minutes.

Remove from the cooker immediately to avoid being overcook.

In a good size of colander strain this until it get cold for 30 minutes or so.

Prepare a good size of clean plate, where you need to roll the pastry.

Lay one piece of wrapper at a time with a leaf of lettuce spread 2-3 tbsp. strained cooked ingredients and roll.

Make sure one of the end is close tightly meet both end of the pastry to hold the inserted ingredients sealed properly.

This serve preferably cold, but the sauce need to be hot to be spread on top of rolled ready to eat pastry.


Tips on ready rolled to eat pastry:

If you preparing a few numbers of this dish, to avoid them getting dry, covered them with plastic wrap or foil and this will maintain the full flavor of this wonderful recipe.

We eat this in our family, sometimes like a main part of the meal, sometimes a snack food, and we mostly we prepare this, if we have a good gatherings or occasion.



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Last modified: May 26, 2003