Binondo Style Fresh Lumpia

This is not the lumpia that you are familiar with but it is as equally as good! Binondo Style Fresh Lumpia is a type of fresh spring rolled packed with a variety of vegetables, sometimes meat together with crushed peanuts, brown sugar, crushed seaweeds and crushed crispy fried vermicelli noodles.

Binondo Style Fresh Lumpia, Chinese Lumpia or Chinese Style Fresh Spring Roll is a popular street food in Binondo that looks more like a burrito rather than a lumpia. It’s also a dish common within the South East Asian Region specially in those countries with a heavy Chinese influence. In Vietnam they call this bò bía, in Thailand it’s called popia sot, in Burma/Myanmar it is known as kawpyan and in Singapore and Malaysia it is popiah. Different names but mostly similar in composition where thinly sliced vegetables together with seasonings are wrapped in a thin flour skin wrapper. This dish originated in Fujian province of China and dates back to the 17th century. Popiah, which means “thin snack” or “pancake” in Teochew and that what exactly this dish is.

So far, I tried the Malaysian, Singaporean and of course the Filipino ones, all are tastes really good but I love the Filipino ones. You might say I may be biased but hear me out first why we love our version. The Filipino version unlike the others have more texture with the nuts, brown sugar granules and crispy fried noodles, we are not just talking about flavours here, the texture plays a big part in making this whole dish giving that extra edge that the other varieties don’t have. Flavour wise they are nearly all similar, the fillings are quite bland but it is aided with a sweet savoury sauce that is smeared across the inner surface of the pastry.

Binondo Style Fresh Lumpia

★★★★★ 5 from 2 reviews

• Author: Raymund
• Prep Time: 20 mins
• Cook Time: 15 mins
• Total Time: 35 mins
• Yield: 8 1x
• Category: Snack
• Cuisine: Filipino

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Description

Binondo Style Fresh Lumpia is a type of fresh spring rolled packed with a variety of vegetables, sometimes meat together with crushed peanuts, brown sugar, crushed seaweeds and crushed crispy fried vermicelli noodles.

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Ingredients

Units USM Scale 1x2x3x

Spring Roll

• 1/2 head large cabbage, thinly sliced
• 1 large carrot, julienned
• 1 cup green beans, julienned
• 1 cup jicama, julienned
• 1/3 cup dried wood ear mushrooms, rehydrated and thinly sliced
• 1 small white onion, thinly sliced
• 150 g minced shrimp
• 150 g minced pork
• 1/4 cup chicken stock
• 4 cloves garlic, minced
• oil

Sauce

• 1 cup water
• 3 tbsp soy sauce
• 1 tbsp fish sauce
• 1 tbsp Hoisin sauce
• 5 tbsp brown sugar
• 1 tbsp Chinkiang vinegar
• 2 tbsp cornstarch
• ground white pepper

Dry Fillings

• 1 cup roasted peanuts, ground
• 4 tbsp brown sugar
• 1 cup vermicelli noodles, deep-fried, drained well and crumbed
• 1/2 cup toasted hoti or toasted nori sheets, crumbed

Others

• 16 large fresh lumpia wrapper

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Instructions

1. In wok add oil then lightly sauté garlic in medium heat
2. Add, stir fry and cook the minced pork and minced shrimps for 5 minutes
3. Bring heat to high, add the rest of the spring roll ingredients and stir fry until just cooked and liquid has dried out, vegetables should be still crisp, so under cook it by a bit as the residual heat after cooking will cook it further. Remove from wok, place everything in a colander to drain off excess liquid. Set it aside.
4. In a bowl combine all sauce ingredients, pour it in a saucepan then simmer in low heat until sauce has thickened.
5. In a separate bowl combine ground roasted peanuts and brown sugar, set it aside
6. In another separate bowl combine crumbed vermicelli noodles and crumbed nori sheets, set it aside.
7. To assemble, grab two large fresh lumpia wrapper (yes, it is double layered), smear it with the prepared sauce, then top it with the vermicelli mixture followed by the peanut mixture. Top it all off with the vegetable mixture then wrap and fold like a burrito. Serve.

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