Fried Lumpia
Yield
6 servingsPrep
30 minCook
20 minReady
50 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Sweetsour sauce | |||
| ¼ | cup |
apple cider vinegar
|
|
| 1 | teaspoon |
soy sauce, tamari
|
|
| ½ | cup |
sugar
|
|
| 1 | cup |
water
or pineapple juice |
|
| ½ | teaspoon |
ginger root
finely grated |
|
| ½ | each |
garlic cloves
crushed |
|
| 2 | tablespoons |
cornstarch
blended with 2 tablespoons cold water |
|
| 1 | x |
salt
|
*
|
| Lumpia | |||
| ½ | pound |
ground pork
|
|
| ½ | pound |
shrimp
uncooked , finely chopped |
|
| ½ | cup |
mushrooms
minced |
*
|
| ½ | cup |
jicama
peeled, diced |
|
| 2 | each |
scallions, spring or green onions
finely chopped |
|
| 3 | each |
egg yolks
|
*
|
| 2 | tablespoons |
soy sauce, tamari
|
|
| 1 | x |
lumpia wrapper
|
* |
| 1 | x |
vegetable oil
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Sweetsour sauce | |||
| 59 | ml |
apple cider vinegar
|
|
| 5 | ml |
soy sauce, tamari
|
|
| 118 | ml |
sugar
|
|
| 237 | ml |
water
or pineapple juice |
|
| 2.5 | ml |
ginger root
finely grated |
|
| 0.5 | each |
garlic cloves
crushed |
|
| 3E+1 | ml |
cornstarch
blended with 2 tablespoons cold water |
|
| 1 | x |
salt
|
*
|
| Lumpia | |||
| 226.8 | g |
ground pork
|
|
| 226.8 | g |
shrimp
uncooked , finely chopped |
|
| 118 | ml |
mushrooms
minced |
*
|
| 118 | ml |
jicama
peeled, diced |
|
| 2 | each |
scallions, spring or green onions
finely chopped |
|
| 3 | each |
egg yolks
|
*
|
| 3E+1 | ml |
soy sauce, tamari
|
|
| 1 | x |
lumpia wrapper
|
* |
| 1 | x |
vegetable oil
|
*
|
Directions
To make sauce, combine vinegar, 1 teaspoon soy sauce, sugar, water, ginger and garlic in small saucepan.
Bring to boil.
Stir in cornstarch paste and simmer 5 minutes, or until thickened.
Season to taste with salt.
Keep warm.
For lumpia, mix pork, shrimp, mushrooms, jicama, green onions, egg yolks and 2 tablespoons soy sauce in bowl.
Mix well.
Shape about 1½ tablespoons meat mixture into strip and place along one side of lumpia wrapper.
Roll tightly, folding in wrapper ends while rolling.
Moisten edges lightly with water to seal.
Repeat with remaining filling.
Fry in deep hot oil until golden brown.
Serve whole or cut in halves or thirds.
Serve with sweet-sour sauce.
