LUMPIA-STUFFED WRAPPERS (LUMPIA LABONG)
Posted for the Zaar World Tour-Philippines. From the "Best of International Cooking" cookbook. I haven't had a chance to make these yet. NOTE: This recipe was originally posted with instructions not to fry the lumpia. 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.
Provided by Bayhill
Categories Pork
Time 1h30m
Yield 15 rolls
Number Of Ingredients 16
Steps:
- Prepare sauce: Combine all sauce ingredients in a small saucepan. Stir over medium heat until slightly thickened.
- 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.
- 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.
- 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.
- Arrange filled wrappers on a platter. Serve with Lumpia Sauce.
Nutrition Facts : Calories 157, Fat 2.4, SaturatedFat 0.3, Cholesterol 2.9, Sodium 808.4, Carbohydrate 28.9, Fiber 1.7, Sugar 6.3, Protein 5.3
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