Miskipaps Lumpia

Miskipaps a Filipino slang for miskipapano or however which way. This lumpia recipe is very easy to make. Mostly made with "found" vegetables from your fridge. This recipe is certainly very flexible. Adding shrimps or chicken will make it more filling.



Miskipaps Lumpia: (2-3 servings)
1 Clove garlic, finely chopped
1 Small shallot, finely chopped
Any hard vegetables, diced in small even sizes for easy cooking:
1 Carrot
1 Sweet Potato
1/5 of a medium Pumpkin
Approximately 1/4 cup oyster sauce
Approximately 1/4 cup Togue (mung sprouts)
Approximately 1/4 cup Ubod (coconut heart), julienned
1 pack lumpia wrapper (small size)

1. Saute garlic and onions in a little vegetable oil until tender, do not brown.
2. Add the hard vegetables first (carrots, sweet potatoes and pumpkin).
3. Add oyster sauce (no need for salt the oyster sauce is already salty)
4. Mix well and cook until tender.
5. Add the ubod and togue. Add more oyster sauce, if needed. Cook for a minute or two. Cool.
6. Wrap in lumpia wrappers (local crepe made with flour, salt and water). Put a teaspoon of the cooled mixture about 1/2 inch from the bottom of a lumpia wrapper, roll about half way, fold in the sides, roll and seal by dampening the edge with some water or egg whites.
7. Fry until golden brown.

Best served with a vinegar and garlic dipping sauce.

Suggested other filling: vermicelli noodles (softened in hot water for 10 minutes then drained), potatoes, turnips, thinly sliced Baguio beans, zucchini, broccoli, asparagus, cabbage, cooked shrimp, ground pork, flaked chicken and fish.

Tip: To keep the lumpia wrappers from hardening up and make it more workable, cover it with a damp cloth while you're working. I saw a lumpia vendor do this with hers and it works!