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.
- 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
- 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.