Fresh lumpia
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Boneless pork OR chicken breasts, minced |
| 1 | quart | Chicken stock |
| Fresh ginger (1-inch piece) | ||
| 1 | teaspoon | Ground black pepper |
| ½ | cup | Soy sauce |
| ½ | cup | Vinegar |
| ½ | cup | Brown sugar |
| 1 | tablespoon | Fresh garlic |
| 2 | tablespoons | Oil |
| 1 | cup | Sliced celery |
| 1 | cup | Julienned carrots |
| 1 | cup | Sweet potato, diced |
| 3 | cups | Napa cabbage |
| 1 | tablespoon | Brown sugar |
| 2 | tablespoons | Soy sauce |
| 1 | tablespoon | Lemon or lime juice |
| 2 | tablespoons | Crunchy peanut butter |
| 2 | tablespoons | Cornstarch, mixed with 1 tablespoon water |
| 2 | eaches | Ounces glass noodles, soaked and chopped |
| 1 | pack | Bahn Trang rice papers |
| 1 | each | Head Romaine lettuce, finely shredded |
Directions
Simmer the pork or chicken in a broth made of the stock, ginger, pepper, soy sauce, vinegar, brown sugar and garlic until well done.
Drain the meat and set aside. Heat the oil and stir-fry all of the vegetables until the sweet potato is nearly done. Add the brown sugar, soy sauce, lemon or lime juice and peanut butter. Cook for 2 to 5 minutes. Add the cornstarch mixture; stir and cook until thickened. Add the glass noodles and the meat. Cool.
Dip each rice paper wrapper in warm water briefly, until soft. Lay the wrapper on a warm damp towel. Place about 2 heaping teaspoons of the filling on the center of the wrapper. Cover the filling with about 1 tablespoon of shredded lettuce. Fold the bottom of the wrapper over the filling, then fold over the right and left sides.
Roll up like a burrito. Eat immediately.
Sauce Suggestion: Combine 1 cup of chunky peanut butter, 1 cup of hoisin sauce and 1 cup of brown sugar and cook over low heat. Cool.
[Michelle Santos; Knight-Ridder News Service] [The Baltimore Sun; October 30, 1994] Posted by Fred Peters.
Submitted By FRED PETERS On 01-08-95