Fresh Lumpia |
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Ingredients 200 grams lean pork (ground)
200 grams shrimp (peeled, minced)
5 cloves of garlic (minced)
? kilo Baguio beans (stringed, julienne)
? kilo cabbage (finely shredded)
1 tablespoon atchuete oil (extracted from atchuete seeds cooked in oil)
1 head fresh lettuce (washed & drained)
2 tablespoons patis (fish sauce)
salt and pepper
2 tablespoons ground nuts
15 pcs. Onion leeks
1 pack Lumpia wrapper
200 grams shrimp (peeled, minced)
5 cloves of garlic (minced)
? kilo Baguio beans (stringed, julienne)
? kilo cabbage (finely shredded)
1 tablespoon atchuete oil (extracted from atchuete seeds cooked in oil)
1 head fresh lettuce (washed & drained)
2 tablespoons patis (fish sauce)
salt and pepper
2 tablespoons ground nuts
15 pcs. Onion leeks
1 pack Lumpia wrapper
Procedures 1.
In a pan, heat atchuete oil & saut? pork, shrimp & garlic until pork is done.
2.
Add in Baguio beans & cabbage and cook quickly.
3.
Season with patis, salt & pepper.
4.
Drain saut?ed mixture & transfer into a bowl.
5.
Add in ground nuts & mix well.
Lumpia Assembly:
1. Lay out lumpia wrapper, top it with the green of lettuce
2. Spoon an ample amount of mixture w/ onion leeks and roll and seal with water
3. Make sure onion leek is sticking out on the other end of the roll
In a pan, heat atchuete oil & saut? pork, shrimp & garlic until pork is done.
2.
Add in Baguio beans & cabbage and cook quickly.
3.
Season with patis, salt & pepper.
4.
Drain saut?ed mixture & transfer into a bowl.
5.
Add in ground nuts & mix well.
Lumpia Assembly:
1. Lay out lumpia wrapper, top it with the green of lettuce
2. Spoon an ample amount of mixture w/ onion leeks and roll and seal with water
3. Make sure onion leek is sticking out on the other end of the roll
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