Filipino Lumpia Style Pork and Shrimp Spring Rolls
Ingredients
| 1/4 head cabbage, julienne | ||
| 2 cups snow peas, julienne | ||
| 2 cups mung bean sprouts | ||
| 1/2 cup celery, thinly sliced | ||
| 1/2 cup water chestnuts, juilienne | ||
| 1/2 cup onions, diced | ||
| 1 lb ground pork | ||
| 1 lb small shrimp | ||
| 2 tbs soy sauce | ||
| 2 tbs fish sauce | ||
| 1 tbs extra virgin olive oil | ||
| 1 tbs sesame oil | ||
| kosher salt and black pepper to taste | ||
| 24 lumpia or spring roll wrapers |
- Add olive oil to a hot saute pan, and add the celery and onions and cook until translucent, then add the cabbage, snow peas, mung bean sprouts and cook until the cabbage is tender.
- Next add the ground pork and brown, then add the shrimp.
- Once the shrimp is cooked through, about 2 minutes add the soy sauce, fish sauce, sesame oi and season with salt and pepper to taste.
- Be careful with the salt because the fish and soy sauce contain a lot of salt. Be sure to taste before adding additional salt.
- Once filling has been made, let cool and drain in a colander.
- Next add approximately 1 heaping tbs per wrapper.
- Roll as one would a spring roll, and seal lumpia with an egg wash using a pastry brush.
- Fill a sauce pan or deep fryer 1/3 full with oil and heat to 350 degrees.
- Fry the rolls in batches until golden and cooked through.
- Serve with the dipping sauce of your choice.
No Comments