Philippine fresh lumpia
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Cooking oil | ||
| ¼ | cup | Onion; finely chopped |
| 1 | Clove garlic; minced | |
| ¼ | cup | Pork; raw, finely chopped (or chicken) |
| ¼ | cup | Shrimp; peeled, deveined, finely chopped |
| ¾ | cup | Cabbage; finely shredded |
| ½ | cup | Green beans; French-style, frozen, thawed |
| ½ | cup | Bean sprouts |
| ¼ | cup | Carrot; shredded |
| 1 | tablespoon | Soy sauce |
| 20 | Wonton wrappers | |
| Romaine leaves; in 1\" pieces | ||
| Sweet Dipping Sauce | ||
Directions
Add 1 tablespoon oil to a wok or large skillet; heat over medium-high heat.
Stir-fry onion and garlic in hot oil for 1 minutes. Add meat and shrimp; stir fry 2 minutes. Add cabbage, beans, bean sprouts, carrot and soy sauce; stir fry 2-3 minutes. Remove from wok; cool slightly or cover and chill up to 4 hours. Brush 2 e oil in a large skillet; heat over medium-hjigh heat.
Cook 3 wonton wrappers, one at a time, on one side only, 30 seconds or until light brown.. Turn onto paper towels. Place one wonton wrapper, un-browned side up, with one corner facing you; top with a piece of romaine. Spoon 1 a filling onto romaine. Roll up, folding in one side of wonton wrapper and leaving other end open; fasten with a toothpick. Repeat with remaining wrappers and filling adding oil to skillet as necessary.
Serve immediately with Sweet Dipping Sauce. Makes 18-20 rolls.
NOTES : Holiday Appetizers 1996, Better Homes and Gardens, page 96.
Posted to MC-Recipe Digest V1 #866 by Peg Baldassari <Baldassari@...> on Oct 26, 1997