While other families gather to make dumpling (a feat I cannot manage to this day) my family and I get together and make and eat fresh lumpia. This has been a family tradition for so long—one that happens during the birth and death anniversary of my great grandparents—but was sadly put on hold because of the pandemic.
Today, mom surprised me with her fresh lumpia for lunch, but with a twist. The classic roasted peanuts have been switched for garlic chili nuts to give it that sweet and spicy kick. Plus, it had no wrapper, and no wansui—just the way I like it.
Since I also like my food garlicky and flavorful, I added Crispy Garlic Chips in Oil from Empanada Nation in my lumpia. This made it garlicky, sweet, spicy, and very yummy.
This is our family recipe. We normally eyeball the proportions (since we cook tancha tancha-style), but I did my best to quantify the ingredients this time around.
Chopping everything up can be very tedious, so I suggest investing in a mandaulin or getting some extra hands to help you out.
Overall, the recipe is made to be vegetarian (actually, I think it can even be considered vegan!) for my vegetarian aunt and uncle, but you can also have it for Meatless Mondays or when you want to enjoy something healthy.
Fresh Chinese Lumpia
- 2 kilos Carrots
- 3/4 kilos Baguio Beans
- 1.5 kilos Cabbage
- 1.5 kilos Singkamas (turnip)
- 10 pcs Tokwa
- 1/2 kilos Shallots
- 4 cans Button Mushrooms
- Rock Sugar
- 2 tsp Mushroom Seasoning
- 3 Tbsp Vegetable Oil
- Grate all the vegetables and tokwa.
- In a large pot, sauté the shallots in oil until brown over medium heat.
- Lower the heat and add the grated veggies and tokwa in the pot. Don’t keep stirring, just move it around so it won’t burn. Cover while cooking.
- Add a little rock sugar and melt in the soup stock to all the veggies. Do not add water since it will produce soup.
- Cook veggies until soft. Don’t overcook. Season with a little salt.
Sweet and Spicy Peanuts
- Garlic Chili Peanuts
- White Sugar
- Pound the nuts in a mortar and pestle or in a food processor.
- Add white sugar and mix.
Ho Ti (Seaweed)
- Dried Chinese Seaweed
- Bihon, chopped into small bits
- Vegetable Oil
- In a pan, add your oil and set the heat to medium to high. Add in your Bihon noodles and fry until white.
- Add your Chinese seaweed and stir until crispy.
- Remove from oil and let it drip.
[Also Read: RECIPE: Teriyaki Mushroom Rice Topping]