fried lumpia

6 servings
¼ cup Cider vinegar
1 teaspoon Soy sauce
½ cup Sugar
1 cup Water or pineapple juice
½ teaspoon Finely grated gingerroot
½ pounds Ground pork
½ pounds Uncooked shrimp, finely chopped
½ cup Minced mushrooms
½ cup Diced peeled jicama
½  Garlic clove; crushed
2 tablespoons Cornstarch; blended with:
2 tablespoons Cold water
Green onions; finely chopped
Egg yolks
2 tablespoons Soy sauce
  Lumpia wrappers
  Oil; for deep-frying



To make sauce, combine vinegar, 1 teaspoon soy sauce, sugar, water, ginger and garlic in small saucepan. Bring to boil. Stir in cornstarch paste and simmer 5 minutes, or until thickened. Season to taste with salt. Keep warm.

For lumpia, mix pork, shrimp, mushrooms, jicama, green onions, egg yolks and 2 tablespoons soy sauce in bowl. Mix well. Shape about 1½ tablespoons meat mixture into strip and place along one side of lumpia wrapper. Roll tightly, folding in wrapper ends while rolling. Moisten edges lightly with water to seal. Repeat with remaining filling. Fry in deep hot oil until golden brown. Serve whole or cut in halves or thirds. Serve with sweet-sour sauce.

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