A staple in all Filipino homes, this version of lumpia is made with shrimp. It is an appetizer that is worth all the extra effort.
- 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
- 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
- In a large skillet; warm oil. On working surface, keep lumpia wrappers damp by covering with a damp cloth.
- In a large skillet, sauté garlic, ginger and onions, about 2 minutes.
- Add shrimp, 1 cup of cabbage and carrots, sauté lightly until shrimp is pink, and vegetables are limp.
- Stir in patis and oyster sauce.
- In a small bowl, combine blanched bean sprouts, remaining cabbage and peanuts.
- 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.
- In a mixing bowl; combine all ingrdients well.
How To Serve:
- Serve warm.
- Serve with dipping sauce.
- Serves 6-8.