Lumpia recipe is staple in all Filipino homes. It is an easy appetizers that is worth all the extra effort. This appetizer recipe is a twist on the traditional pork filled lumpia with the addition of shrimp. Ingredients: 1 package (14 oz.) lumpia wrappers 1 TB sesame seed oil 2 cloves garlic, chopped 1 tsp. fresh ginger, grated 2 stalks green onion, chopped 1 small onion, chopped 1/2 lb. shrimp, peeled, deveined, chopped 1 c.+1/2 c. cabbage, shredded 2 medium carrots, peeled, grated 2 TB oyster sauce 1 tsp. patis (fish sauce) 1 c. bean sprouts, blanched, drained 3/4 c. peanuts, roasted, chopped oil for deep frying Dipping Sauce: 1/4 c. rice wine vinegar 2 TB patis (fish sauce) 2 TB fresh lime juice 2 TB sugar 1 tsp. chili garlic paste 1 clove garlic, chopped
Cooking Process:
In a large skillet; warm oil. On working surface, keep lumpia wrappers damp by covering with a damp cloth. In a large skillet, sautĂŠ garlic, ginger and onions, about 2 minutes. Add shrimp, 1 cup of cabbage and carrots, sautĂŠ lightly until shrimp is pink, and vegetables are limp. Stir in patis and oyster sauce. Cool. In a small bowl, combine blanched bean sprouts, remaining cabbage and peanuts. Reserve. Place cooled filling (amount as you desire) on wrapper and top with combined bean sprout mixture, wrap tightly; sealing edge. Deep fry until golden brown, drain on paper towel. Sauce: In a mixing bowl; combine all ingrdients well. How to Serve:
Serve warm. Serve with dipping sauce. Serves 6-8.