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Fresh lumpia

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Ingredients/Components

salt
cornstarch
water - 3 c
vegetable oil - 2 Tbsp
cooking oil - 3 Tbsp
soy sauce - 3 Tbsp
cloves garlic - 2 item
onions, chopped - 1/2 c
m - 1 tsp
soup stock
cabbage, shredded - 3 c
potatoes, cubed - 1 c
celery, finely chopped - 1/4 c
Set aside
pork, cubed - 1/4 k
pieces lettuce leaves - 20 item
fish sauce patis - 2 Tbsp
anatto atsuete - 1 Tbsp
shrimp, shelled and coarsely chopped - 200 g
sweet potato, cubed - 1 c
snapbeans, strips - 2 c
chickpeas, boiled - 1 c
pieces soy bean curd tokwa - 4 item
pieces Simex lumpia wrappers - 20 item

How to make fresh lumpia:

Soak anatto in cooking oil. Set aside. Saute garlic in vegetable oil until light brown. Add onions, pork and shrimp. Pour in soup stock and cover. Cook over medium heat until pork is tender. Add sweet potato and potatoes, cook for 5 minutes. Then mix the rest of vegetables. Strain atsuete-oil to the vegetable mixture. Season with salt or fish sauce. Cook until all vegetables are done. Add m.s.g. Cool in a colander while allowing liquid to drain out.

When cool, wrap in Simex lumpia wrapper with leaf of lettuce showing at one end. Serve with Lumpia Sauce.Lumpia Sauce:1 c. sugar3 c. water3 Tbsp. soy sauce3 heaped Tbsp. cornstarch1 1/2 tsp. salt Melt sugar in a saucepan over a low fire. In a bowl, mix a little water, soy sauce, cornstarch and salt into a smooth paste. Then add all the water to this paste. Pour this mixture into the melted sugar. Stir over heat until thick.

Recipe categories: Lunch/snacks, Appetizers, Filipino.

Rating:

3.4

Average rating: 3.4, total votes: 7

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