Filipino Lumpia Style Pork and Shrimp Spring Rolls
|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.