Ingredients
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2 -5 tablespoons vegetable oil
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2 garlic cloves, finely chopped
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1 medium onion, finely chopped
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1 cup diced pork, cooked
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3/4 cup shrimp, peeled, chopped and cooked
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2 cups Chinese cabbage, shredded
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1/2 teaspoon salt
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15 philippine lumpia skins (can use spring-roll wrappers)
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1 head lettuce (separated into leaves)
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peanut oil (for frying lumpia)
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1/4 cup cornstarch
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1/3 cup packed brown sugar
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1/2 cup soy sauce
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0.5 (18 ounce) can bamboo shoots, cut into julienne strips
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1 cup fresh bean sprout
Instructions
- Prepare sauce: Combine all sauce ingredients in a small saucepan. Stir over medium heat until slightly thickened.
- Heat 2 TBSP oil in a wok or large skillet. Add garlic and onion; saute until transparent. Add pork, shrimp, bamboo shoots, cabbage, and salt. Stir-fry 2 to 3 minutes, adding more oil if needed. Stir in bean sprouts; keep warm.
- Keep wrappers covered until used. Top each wrapper with a lettuce leaf and 1 to 2 tablespoons filling; fold end of wrapper over stem-end of lettuce. Roll wrapper and filling, with some of the lettuce and filling extending from open end of wrapper.
- In wok or skillet, heat about 1" of peanut oil to 375ºF. Fry lumpia, 2 or 3 at a time, until golden brown, turning frequently. Drain lumpia on paper towels.
- Arrange filled wrappers on a platter. Serve with Lumpia Sauce.