TAMPA, Fla. (FOX 13) - Lumpia is another name for a Filipino-style egg roll, and is this week's Good Day Gourmet.
A couple of weeks ago, Vanessa put out a social media request asking followers for their request, and quite a few requested the lumpia. There are different types of fillings that you can use, but the protein in this recipe will be shrimp.
The serving size for this one is a dozen eggrolls. Watch the video above for directions; here's what you'll need to make it:
3 cups of medium shrimp, raw, peeled, deveined, tails off
1 cup cabbage, chopped
1 cup shredded carrots
1/2 cup bean sprouts
1 tbsp. cornstarch
4 cloves garlic
1/2 small onion
Salt and pepper, to taste
1) In a food processor, briefly mix shrimp, garlic, onion, cornstarch, egg, shredded carrots, cabbage, salt and pepper. Don't overprocess. (For extra texture, reserve 1/2 of the shrimp, roughly chop it, and add it to the processed mixture.)
2) Fold bean sprouts into the mixture.
3) Spoon 1-2 tablespoons of the filling on the edge of one lumpia wrapper, gently roll up, tucking ends in, and sealing the roll closed using a little water.
4) Heat cooking oil on a pot on the stove.
5) Fry lumpia in batches on medium heat. Cook until golden brown, at least five minutes.
6) Remove lumpia from the oil and drain them on a cooling rack or paper towel.
7) Serve with a dipping sauce of your choice. (Presentation here uses sweet and sour sauce and soy sauce + kalamansi juice + garlic)