LUMPIA-STUFFED WRAPPERS (LUMPIA LABONG)

Lumpia-Stuffed Wrappers (Lumpia Labong) image

Provided by Bayhill

Categories Pork

Time 1h30m

Yield 15 rolls

Number Of Ingredients 16

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

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