LUMPIANADA | Lumpia na Lasang Empanada | with Masarap na Sauce

Lumpianada is a combination of Lumpia and Empanada or empananda in lumpia style.In cooking empanada, one of the harder part is making the dough. But in Lumpianada, empanada filling is wrapped by lumpia wrapper to avoid harder part, making dough. Follow our this lumpianada recipe you will be able to make a lumpia with empanada filling for your family.
#lumpianada #lumpia #empanada #filipinofoodrecipe
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Lumpianada with Sauce
- 1/2 kilo ground chicken (or pork)
- 1 onion (minced)
- 3 cloves garlic (minced)
- 1/2 cup carrot
- 1/2 cup potato
- 1/2 cup sweet potatoes
- 1/2 cup green beans
- 1 pc. chicken broth cube
- salt & pepper to taste
- 1 tbsp. oyster sauce (optional)
- LUMPIA WRAPPERS
SAUCE
- 2 cups water
- 1/2 cup brown sugar
- 2 tbsp. soy sauce
- 1/4 cup peanut (ground) (or peanut butter)
- 1/4 cup cornstarch
- 1/2 tsp. ground pepper
- 1/4 tsp. salt
FILLING (OPTIONAL)
- Cheese slices
- boiled egg
DIRECTIONS
Heat oil in a pan. Sauté’ onion and garlic until aromatic . Add the ground chicken and sauté’ until it changes color.
When the chicken is no longer pink, add the potatoes, carrot, sweet potato and chicken broth cube. Saute’ for a minute until well-combined. Cover and simmer for 3 to 5 minutes (low heat).
After 5 minutes (when the veggies are tender), add the green beans then season with salt and pepper to taste. Add oyster sauce. Give it another stir. Then cover and simmer for a few minutes until veggies are cooked.
Once the veggies are cooked, remove from heat and let it cool completely.
WRAPPING: Lay a lumpia wrapper in a flat surface. Put some sautéed veggies. Add the filling in the center. I added some cheese and hard boiled eggs but this is optional. Roll from the end and wrap. Seal the ends by brushing some water or egg whites. Make sure that there’s no holes in it.
Deep fry the lumpianadas in hot oil until golden brown. Put in a strainer or wire rack to remove excess oil and to keep the wrapper crunchy.
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