to the kitchen again: my favorite lumpia (spring rolls) recipes

I didn't know that my favorite lumpia (spring rolls) is a popular Filipino food fare among my friends from foreign shores. I thought, surely, it has to be the adobo or the infamous balut. But when I did my first recipe hub, I was surprised to find out that some of those who read are actually familiar with the Filipino spring rolls and they even know what it's called in the vernacular. And even before that hub, another hubber friend mentioned in an email that he's looking forward to going back to the Philippines and have another run at these epicurean tubular delights. And yes, he knows what it's called in Filipino.

And so this hub. I will be featuring several lumpia recipes and all of which require lumpia wrappers. Although the wrappers can easily be made at home, as the recipe is quite similar to making crepes or egg roll wrappers, they are readily available in groceries or Asian specialty food shops. I heard wonton (Chinese dumplings) wrappers can be used as substitute but I haven't tried it yet. But if you're the adventurous sort, here's a recipe for lumpia wrappers.

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For making lumpiang ubod or heart of palm spring rolls (see first image above), you will need:

• 1 kilo ubod (heart of palm), cut into thin strips

• 3 cups shrimps, shelled, chopped

• 3 cups ground pork

• 1-2 heads of singkamas (mexican turnip), cut into thin strips

• onions, chopped

• tofu, cut into thin strips

• garlic, minced

• pork stock

• mustard greens (or spring onions)

• salt and pepper

• cooking oil

• lumpia wrappers

Boil ground pork and set aside pork stock. In a pan, sautee garlic and onions in oil. Add ground pork and some of the stock until the meat is tender. Add the shrimps. Since shrimps easily cook, add the heart of palm, carrots and the turnips after a minute or two. Add the tofu. Do not overcook the heart of palm and the carrots as they taste and 'feel' better when cooked 'al dente'. Season with pepper and salt according to taste. Drain excess liquid (if any) and set aside.

Lay a wrapper or any clean flat surface. On one side, put a mustard green leaf (or a spring onion stalk). Add 4 to 5 tablespoons of the ground pork-heart of palm  mixture on top of the leaf. Fold one side of the wrapper - the side where the bottom of the mustard green leaf is - over the mixture and roll, leaving the opposite side - where the topmost part of the green leaf is - open.

For the sauce or dressing:
Boil about 2 cups of the leftover pork stock. Add 2 tablespoons of brown sugar, minced garlic (5 cloves), 3 tablespoons of soy sauce and 2 tablespoons of creamy (unsweetened) peanut butter. Add salt and pepper to taste. Pour the sauce on top of the lumpia and top with ground peanuts. Or you can serve the sauce as a side dressing.

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The (mung) bean sprout spring rolls or lumpiang togue (togue is the Filipino for mung bean sprouts) is the most popular lumpia recipe probably because it's the easiest to cook and costs much less than the other variations. Also, it has become a favorite among Filipinos as proven by the fact that it is one of the most common street foods all over the Metro. For this recipe you will need:

• 1 kilo bean sprouts

• fresh small shrimps

• 1 large sweet potato, peeled and sliced into thin strips

• 1 large carrot, peeled and sliced into thin strips

• 1/4 kilo French beans, cut into thin strips

• 5 gloves garlic, minced

• 1 large onion, minced

• 2 tablespoons sesame oil

• 2 tablespoons fish sauce

• lumpia wrappers

• salt and pepper to taste

• cooking oil

In a pan, heat sesame oil in high-heat. Throw in the garlic, the onion and the shrimps. Add the sweet potato followed by the French beans. When the sweet potato and the French beans are almost cooked, add the bean sprouts. Season with fish sauce, salt and pepper. Turn the heat off and set aside.

Put 4-5 tablespoons of the bean sprout filling on one side of the wrapper, horizontally. Fold the left and right sides of the wrapper. Roll until you reach the opposite side of the wrapper. Seal the wrapping using water or egg wash. Deep fry in cooking oil until golden brown.

For the sauce or dip:

Dissolve a teaspoon of sugar in vinegar. Add finely chopped onions and garlic. Add salt and pepper to taste. You may add minced chili pepper for that extra spicy kick.

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The shanghai spring rolls (lumpiang shanghai) is an all-time favorite of the Filipino family and is usually served during special occasions. It is commonly paired with steamed rice, as it is so savory one might require a balance in taste, but could also be eaten as appetizer or snack. For this recipe you will need:

• 1/2 kg ground pork

• 1/4 kg shrimp, shelled and chopped

• 1/2 cup carrot, finely chopped

• 1/2 cup celery, finely chopped

• 1/3 cup parsley, finely chopped

• 4 garlic cloves, minced

• 1 medium-size onion, chopped

• spring onions, chopped

• 1 egg, slightly beaten

• 3 tablespoon soy sauce

• 2 teaspoon sugar

• 1/2 cup flour

• salt and pepper to taste

• lumpia wrappers

• cooking oil for deep frying

Combine all of the ingredients in a mixing bowl. Knead until everything is thoroughly mixed and distributed.

Shape approximately 2 tablespoons of the filling into long, thin 'tubes' in the bottom part of the wrapper. Roll and seal the wrapping using water or egg wash as paste. Deep fry until golden brown. Before serving, cut the spring rolls into smaller portions.

For the sauce or dip:
Combine 1 teaspoon of cornstarch disssolved in lukewarm water, 1/4 cup of sugar, 1/4 cup of apple cider vinegar, 2 tablespoons of fish sauce and 2/3 cup of water over high heat. Whisk continuously until the sugar is dissolved.

You may also use tomato ketchup or banana ketchup if you like it a little sweet. I personally prefer the sweet chili sauce that also comes in bottles.