The LUMPIANG LABONG (Fresh Egg Rolls with Bamboo Shoots) Recipe Serves 6-8

LUMPIANG LABONG (Fresh Egg Rolls with Bamboo Shoots)
1/2 lb. pork, sliced thinly into 2-inch strips
1/2 lb. small shrimps, shelled
1 tablespoon vegetable oil
1 clove garlic, minced
I medium-sized onion, sliced thinly
2 pieces fried tofu (soy bean cakes) sliced into 1-inch strips
I 12-oz. can bamboo shoots in strips, washed and drained
1/4 cup shrimp juice
salt and pepper to taste
thin egg roll (lumpia) wrappers
Romaine lettuce leaves

In a skillet over medium heat, sauté garlic in oil until lightly browned. Add onion and stir for 1 minute. Add pork, shrimps, fried tofu slices, bamboo shoot strips, shrimp juice, salt and pepper.

Simmer for about 25 minutes until cooked and well blended. Drain and let cool.

Wrap cooked mixture in individual egg roll wrappers. Place lettuce leaf diagonally on wrapper, then put 2-3 tablespoons of the cooked mixture across the lettuce leaf. Wrap bottom first, then roll the sides, leaving an opening on top showing lettuce leaf.

Wrap individually in wax paper leaving top open. Remove wax paper before eating. Serve with lumpia sauce.

Lumpia sauce:
Combine 1-1/2 tablespoons tapioca starch mixed with 1 cup water, 1/3 cup brown sugar, and 2 tablespoons soy sauce.

Let cook in a saucepan, stirring constantly until thickened. Fry 4 cloves minced garlic in 1 tablespoon oil until golden brown. Top sauce with fried garlic. Set aside in sauce container.
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