Ingredients
-
2 - 5
-
2
-
1
-
1
-
3/4
-
0.5
-
2
-
1/2
-
1
-
15
-
1
-
-
-
1/4
-
1/3
Directions
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.,Some of the ingredients included in this recipe are new to me and I am anxious to try them. For dipping sauce, mine is made up of 2 parts soy to 1 part vinegar with lots of minced garlic. I have tried different vinegars, with cider and rice wine both tasting best to me. My neighbors love it so I gave it out last year instead of cookies.,This was a big rave at our dinner party last night. Everyone loved them. I did fry them. I also got help on how to roll from the website: since i was all new to this. It took me about 10 tries, but i finally got the hang of it. Some of the wraps i doubled up on, to provide more stability. Everyone loved it!
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Steps
|
1
Done
|
Prepare Sauce: Combine All Sauce Ingredients in a Small Saucepan. Stir Over Medium Heat Until Slightly Thickened. |
|
2
Done
|
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
Done
|
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
Done
|
in Wok or Skillet, Heat About 1" of Peanut Oil to 375f. Fry Lumpia, 2 or 3 at a Time, Until Golden Brown, Turning Frequently. Drain Lumpia on Paper Towels. |
|
5
Done
|
Arrange Filled Wrappers on a Platter. Serve With Lumpia Sauce. |
