Req: Lumpia wrapper sources in New Mexico
Brett Herman
help with this. Please let me know if this request would more
appropriate in another newsgroup.
I sent my wife's recipe for lumpia to my sister in Santa Fe.
Unfortunately she has been unable to find the Menlo brand of thin
frozen wrappers or something similar.
Might someone know a source for these wrappers in New Mexico?
Tia for any help anybody might be able to share on this!
... Brett
... the views and opinions I express herein are not
... necessarily shared by Pacific Gas & Electric Company
sf
give that a try too, if she can't find any.
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A.Ferszt
>
> Hi! Perhaps there are some folks in Northern New Mexico who could
> help with this. Please let me know if this request would more
> appropriate in another newsgroup.
>
> I sent my wife's recipe for lumpia to my sister in Santa Fe.
> Unfortunately she has been unable to find the Menlo brand of thin
> frozen wrappers or something similar.
>
> Might someone know a source for these wrappers in New Mexico?
>
> Tia for any help anybody might be able to share on this!
>
> ... Brett
> ... the views and opinions I express herein are not
> ... necessarily shared by Pacific Gas & Electric Company
There is a very large Oriental supermarket called Ta Lin on Lousiana SE
in Albuquerque. They stock all those things fresh or frozen. They also
stock the rice paper wrappers for Vietnamese spring rolls.
Otherwise they are a thin paste of wheat flour and water which is spread
on the surface of a hot griddle. With some practise you should be able
to manage.
terri
>Hi! Perhaps there are some folks in Northern New Mexico who could
>help with this. Please let me know if this request would more
>appropriate in another newsgroup.
>
>I sent my wife's recipe for lumpia to my sister in Santa Fe.
>Unfortunately she has been unable to find the Menlo brand of thin
>frozen wrappers or something similar.
>
>Might someone know a source for these wrappers in New Mexico?
>
>Tia for any help anybody might be able to share on this!
>
>... Brett
Hmm, meanwhile Brett, were you planning to share the lumpia
recipe......???
=terri
terr...@execpc.com
Brett Herman
· There is a very large Oriental supermarket called Ta Lin on Lousiana SE
· in Albuquerque. They stock all those things fresh or frozen. They also
· stock the rice paper wrappers for Vietnamese spring rolls.
Thanks for the lead. In fact, she has visited Ta Lin, bought the dry type of
wrappers. Still looking for the frozen kind. She will probably check again in
their frozen foods section later this week.
BTW, I got the bright idea of looking for Filipino web sites which might point
out sources of supplies in various parts of the country. Found FilipinoWeb at
http://www.bookhaus.com/filipino/stores.html. They list two stores in New
Mexico (both in Albuquerque) which carry supplies for Filipino cuisine. They
are:
An Dong Oriental Market
110 Alvarado Dr SE
Albuquerque, NM 87108-2940
505-254-1987
and
A-1 Oriental Market
1410 Wyoming Blvd NE, Suite F
Albuquerque, NM 87112-3863
505-275-9021
Another site which lists stores is The Filipino Yellow Pages at
http://www.wevzite.com/. Their listings are quite voluminous, but unsorted by
either state or city.
Brett Herman
part:
· Brett Herman teased us in message <3765525f.11656646@news>...
· >I sent my wife's recipe for lumpia to my sister in Santa Fe.
· > [snip]
· >Might someone know a source for these wrappers in New Mexico?
· >[snip]
·
· Hmm, meanwhile Brett, were you planning to share the lumpia
· recipe......???
·
· =terri
· terr...@execpc.com
·
Terri:
Before responding I did some more digging in DejaNews. The only references to
lumpia were found in rec.food.cooking. A.Ferszt’s post of 1998/05/15 contained a
recipe for lumpia pretty much like ours, *and* well written! :-)
The first time I was offered lumpia was while visiting one of my (then)
fiancee’s relatives across the bay. Our hostess set a plate of a dozen on the
coffee table. I et ‘em. Startled, our hostess excused herself for a couple
minutes, returning with another dozen. I et them, too. I should have been
embarrassed, but I was too busy going nuts over this stuff.
Oh, there must be a zillion lumpia recipe’s. But they all have the wrapper,
some browned ground meat and some kind of vegetable. Except fresh lumpia and
lumpiang shanghai. But they are for other threads.
Ok, here’s my go at this.
1 jacima (Filipinos call this vegetable a "cinco mas") cut into skinny strips
1 package of frozen French cut (julienne) string beans
1 pound ground beef browned
1 can garbanzo beans
maybe carrot julienne cut (I don't remember)
I've seen some folks include some whole kernel corn
And I've also seen baby peas in there, too!
2 packages thin lumpia wrappers (like Menlo brand) (they are square shaped) (all
the stores we buy 'em at keep 'em in a freezer)
small saucer of water (you’re gonna use it to stick the wrapper corners)
Once in a while my esposa has a "lumpia session." She and another gal will get
together and make lumpias. It's a lot less boring if a couple of folks work
together on the project. They "chizmis" (gossip) while they work on rolling the
lumpias. Sometimes they get enough supplies together so they each take a
portion home to stick in the freezer. And sometimes the lumpia session becomes
the raison d'etre for an impromptu unplanned informal get together party.
thaw the wrappers (if you're not sure you'll use both packages maybe you can
thaw one package in the microwaver)
toss all the ingredients together in a bowl or collander (we use a collander set
on a plate)
get a piece of waxed paper to work on
peel off a wrapper and put it on your work surface so one point is to you
get a handful of ingredients and place it on the wrapper between an imaginary
line drawn between the right and left corners and the far corner
bear in mind the finished lumpia roll is supposed to end up about four inches
long and about a inch in diameter
fold the far corner toward you over the ingredients
dip your finners in the water and dab some on the left corner of the wrapper
fold that left corner over toward the middle (the wetted corner area is supposed
to kinda stick to the wrapper that's already folded over the innards)
do that agin for the right corner of the wrapper
wet the last free corner (nearest you)
now roll it towards ya, pat the corner so it sticks
set it aside and start another one!
Make a pile of 'em. Make packages of the uncooked lumpia (as many in a package
as you might expect to use for one occasion, like a dozen. Or two.). Freeze
the packages you're not gonna cook today. I have never seen my esposa make less
than a hundred in a session.
Oh, I forgot about COOKING them! Ya fry 'em! You don't have to deep fry them.
Lyn uses a pan called a "kawali" (otherwise known as wok), or whatever works for
you. You don't have to use a whole bunch of oil, you just want to brown and
crisp the wrappers.
I think that's about all there is to it.
Eh, I should mention that while we don’t include garlic in the lumpia, we do
squish a few cloves, place in a small saucer of rice vinegar. We dip the end of
the lumpia in there. Some will spoon some into one end.
Alan Boles
Brett Herman <bx...@pge.com> wrote in message
news:3767fff9.16420819@news...
> On Tue, 15 Jun 1999 17:39:02 -0500, "terri" <terr...@execpc.com>
wrote, in
> part:
>
> · Brett Herman teased us in message <3765525f.11656646@news>...
> · >I sent my wife's recipe for lumpia to my sister in Santa Fe.
> · > [snip]
> · >Might someone know a source for these wrappers in New Mexico?
> · >[snip]
> ·
> · Hmm, meanwhile Brett, were you planning to share the lumpia
> · recipe......???
> ·
> · =terri
> · terr...@execpc.com
If this helps is a couple recipes on how to make the wrappers:
Lumpia Wrappers I
1 each egg
1/2 cup water; plus
2 tablespoon water
2/3 cup cornstarch
1 pinch salt
Combine ingredients and stir until smooth; let stand 15 minutes.
Lightly oil an 8-inch nonstick skillet or crepe pan over medium heat.
Pour a scant 2 tablespoons batter into pan and quickly tilt and swirl
to cover bottom with batter. Cook until edges begin to peel away
from pan, about 1 minute. Lift edge with fingertip or spatula, turn,
cook 30 seconds on second side, and turn out onto a plate. Continue
with remaining batter.
From: =Southeast Asian Cooking= by Jay Harlow
ISBN 0-89721-098-0
MM & typos by Kurt.
~~~~~~~~~~~~~~~~~~~~~~~
2 large eggs
2 tablespoon oil or softened lard
1 cup cornstarch
1 cup all-purpose flour
1 teaspoon salt
2 cup water
Beat eggs with oil or lard. Add cornstarch, flour, salt and water;
beat until smooth. Cook in an omelette or nonstick pan into thin
crepes.
From _The Encyclopedia of Asian Food and Cooking_ by Jacki Passmore
Hearst Books ISBN 0-688-10448-7 Typos by Jeff Pruett