Lumpia-Stuffed Wrappers (Lumpia Labong) |
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Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 8 |
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From the Best of International Cooking cookbook. I haven't had a chance to make these yet. However, after one reviewer tried the recipe as written, and claimed the lumpia not very appetizing, I decided to edit the recipe to include frying instructions. Ingredients:
2 -5 tablespoons vegetable oil |
2 garlic cloves, finely chopped |
1 medium onion, finely chopped |
1 cup diced pork, cooked |
3/4 cup shrimp, peeled, chopped and cooked |
0.5 (18 ounce) can bamboo shoots, cut into julienne strips |
2 cups chinese cabbage, shredded |
1/2 teaspoon salt |
1 cup fresh bean sprout |
15 philippine lumpia skins (can use spring-roll wrappers) |
1 head lettuce (separated into leaves) |
peanut oil (for frying lumpia) |
1/4 cup cornstarch |
1/3 cup packed brown sugar |
1/2 cup soy sauce |
1 1/2 cups water |
Directions:
1. Prepare sauce: Combine all sauce ingredients in a small saucepan. Stir over medium heat until slightly thickened.
2. Heat 2 TBSP oil in a wok or large skillet. Add garlic and onion; saute until transparent. Add pork, shrimp, bamboo shoots, cabbage, and salt. Stir-fry 2 to 3 minutes, adding more oil if needed. Stir in bean sprouts; keep warm.
3. Keep wrappers covered until used. Top each wrapper with a lettuce leaf and 1 to 2 tablespoons filling; fold end of wrapper over stem-end of lettuce. Roll wrapper and filling, with some of the lettuce and filling extending from open end of wrapper.
4. In wok or skillet, heat about 1 of peanut oil to 375ºF. Fry lumpia, 2 or 3 at a time, until golden brown, turning frequently. Drain lumpia on paper towels.
5. Arrange filled wrappers on a platter. Serve with Lumpia Sauce.
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