Friday, July 15, 2016

Lumpia


Ahhh, lumpia. This is one of those dishes that intimidate me. My grandmother makes a mean lumpiang Shanghai. I have no idea why I suck at it. We come from the same gene pool! Anyway, as they say, try and try until you succeed so I keep making them. This version looks bad but they really taste good. I need to practice some more!

You need:

lumpia wrappers (you can also use Vietnamese rice paper but they are sooo fragile)
ground pork
as this is an allergy-friendly version, I omitted the shrimps but if you are not allergic, add them as they add a wonderful flavor to the spring rolls
carrots, cut into tiny cubes
thinly sliced green beans
onion
garlic
tofu, cut into tiny cubes or just crumble them into the mixture
soy sauce
salt and pepper

Let's do this!

Cook the chopped shrimps in a little oil and set aside. In the same pan, cook the chopped garlic and onions. Add the ground pork. Cook until a bit brown. Add the vegetables and the tofu. Don't worry about the tofu crumbling. If you want them to stay intact, fry them first before adding to this mixture. Season with soy sauce, salt and pepper. Set aside and let cool. 

Assemble your station. You need water or egg wash to close the edges of your lumpia. Brush the edges of  each wrapper. 

Put about a tablespoon of the pork mixture on a wrapper. Put it near the bottom edge. Fold the bottom part over it then fold the left and right side so that they meet in the middle. It's like folding a burrito. Go back to the bottom and roll until you reach the top. Seal with water or egg wash. Do this until you run out of pork mixture. 

Deep fry in oil. Do not overcrowd. I served this with a dipping sauce made with Sukang Pinakurat, soy sauce and sugar. Enjoy!
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