Philippine Fresh Lumpia Recipe - Cooking Index
Philippine Fresh Lumpia Recipe - Cooking Index
| Cooking oil | ||
| 1/4 cup | 15g / 0.5oz | Onion - finely chopped |
| 1 | Garlic - minced | |
| 1/4 cup | 15g / 0.5oz | Pork - raw, finely chopped |
| (or chicken) | ||
| 1/4 cup | 59ml | Shrimp - peeled, deveined, |
| Finely chopped | ||
| 3/4 cup | 177ml | Cabbage - finely shredded |
| 1/2 cup | 80g / 2.8oz | Green beans - French-style, |
| Frozen - thawed | ||
| 1/2 cup | 80g / 2.8oz | Bean sprouts |
| 1/4 cup | 27g / 1oz | Carrot - shredded |
| 1 tablespoon | 15ml | Soy sauce |
| 20 | Wonton wrappers | |
| Romaine leaves - in 1" pieces | ||
| Sweet dipping sauce |
Add 1 tablespoon oil to a wok or large skillet; heat over medium-high heat. Stir-fry onion and garlic in hot oil for 1 minutes. Add meat and shrimp; stir fry 2 minutes.
Add cabbage, beans, bean sprouts, carrot and soy sauce; stir fry 2-3 minutes. Remove from wok; cool slightly or cover and chill up to 4 hours. Brush 2 e oil in a large skillet; heat over medium-high heat.
Cook 3 wonton wrappers, one at a time, on one side only, 30 seconds or until light brown.. Turn onto paper towels. Place one wonton wrapper, un-browned side up, with one corner facing you; top with a piece of romaine. Spoon 1 a filling onto romaine.
Roll up, folding in one side of wonton wrapper and leaving other end open; fasten with a toothpick. Repeat with remaining wrappers and filling adding oil to skillet as necessary.
Serve immediately with Sweet Dipping Sauce.
Makes 18-20 rolls.
NOTES : Holiday Appetizers 1996, Better Homes and Gardens, page 96.
Source:
Better Homes and Gardens, January 1998, Page 130.
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