“Lumpia” if you are from Philippines and “Pohpia” if you’re from Malaysia. Regardless the name difference, it means the same thing – fresh spring rolls. Unlike the Vietnamese roll, this one is made with a loose dough that’s been swabbed over a hot non-stick pan and ressembles a thin white crepe. The roll is filled with all sorts of goodies including braised jicama, carrots green beans, fried eggs, tofu, cucumber and mung-bean sprouts. There’s so many variations you could do and yes, it takes patience and time. So if you’re looking for a challenge – this is it!
Ingredients
1 package Lumpia/Spring roll wrappers (I prefer buying the one that’s been individually separated with parchment paper)
1 tablespoon sesame oil
1 package of firm tofu, diced
1/2 teaspoon ground white pepper
1 jicama
2 medium sized carrots
6 dried shitake mushrooms
1 garlic clove, minced
2 tablespoons oyster sauce
1/2 pound of minced meat chicken or pork
6 tablepoons soy sauce
1 head iceberg lettuce, washed and leaves removed
2 cups mung-bean sprouts
2 cups cucumber, seeds removed and julianne
3 large eggs, beaten and fried to look like a crepe, then cut into shreds of 1-2 cm thick
Fried shallots
1/2 cup Hoisin sauce
1/4 cup Sri Racha chilli sauce
1 cup peanuts, ground
Method – first prepare your fillings
1. Begin with preparing the tofu. Heat a tablespoon of sesame oil in your non-stick pan and add your tofu. Sautee with 2 tablespoons of soy sauce. Garnish with toasted sesame seeds. Cook the tofu until golden brown, turn off heat and set aside.
2. Rehydrate the shiitake mushrooms until tender with some warm water. Set aside. Save the liquid – it has plenty of flavor infused in it. Slice the mushrooms.
3. Next grate the jicama and carrot.
4. In a large heated wok, add a tablespoon of vegetable oil stir fry the marinated minced meat until it is cooked all round
5. Add in the oyster sauce, shiitake mushrooms, jicama and carrot and mix gently
6. Add 1 cup of water and the shiitake water to the mixture. Reduce heat to medium low and allow it to simmer.
7. Let contents simmer until the water is reduced to about half then let it cool for 30-45 mins.
8. Separately blanch bean sprouts and green beans and set aside to cool
Method – wrapping
9. Once you have all your condiments prepared, you are ready to wrap. My advice is to wrap it like a burrito, keeping your portions small so the roll doesn’t fall apart when you try to close it.
10. Begin with a piece of smear of hoisin and chili sauce.
11. Then lay a piece of shredded iceberg lettuce across the spring roll wrap
12. Next place the turnip, carrot and peanuts on top of the lettuce.
13. Add a slice of egg and tofu
14. Add a small handful of bean sprouts and cucumber
15. Top it up with some fried shallots and peanuts
16. Wrap and slice across the roll about 2-3 cm thick. Or just eat it as it is.
The different textures and flavours all wrapped up in this spring roll should be enough to convince you that all the hard work you’ve put in is worth while. If you’re not convinced, you can most certainly leave out a few condiments to make it easier on yourself. Otherwise, give yourself a pat on the back and enjoy them!
Oh wow…this looks amazing! I may even be able to make these with your good instruction!