Lumpia
Print This Recipe
INGREDIENTS 1 pound boneless and skinless chicken breasts, diced
8-ounces pork, cooked, diced
8-ounces shrimp, cooked, shelled, and deveined, chopped
1 cup bean sprouts, roughly chopped
3 cups cabbage, finely shredded
1 cup green beans, sliced into thin diagonal pieces
2 tablespoons oil, preferably peanut oil
4 garlic cloves, minced
1 cup celery, diced
8 green onions, chopped
2 teaspoons salt
1/2 teapoon pepper
2 tablespoons soy sauce
24 Lumpia WrappersRemove any skin and bone from chicken breast. Dice chicken and pork. Shell, devein, and chop shrimp. Wash bean sprouts and drain, removing any browned ends; chop the sprouts roughly. Shred cabbage finely, discarding any tough stems and outer leaves. Remove strings from beans and slice into thin diagonal pieces.
Heat oil, and fry garlic for 1 minute before adding chicken, pork, and shrimp. Fry for 1 minute more and add green beans. Stir-fry for 2 minutes. Then add bean sprouts, cabbage, celery, and green onions. Toss and cook until tender, but still crunchy. Add soy sauce, salt, and pepper. Drain off any excess liquid.
For fresh Lumpia, line wrapper with lettuce leaf and add 2 tablespoons of filling. Roll so one end is enclosed, while the lettuce protrudes from the other end, which should be open. Serve with dipping sauce.
Should you choose to deep-fry your Lumpia, exclude lettuce leaf and roll so both ends are enclosed.
Makes 24 rolls