Lumpia Taoge and shrimp

One of my favorite Filipino dish is Lumpia. In the Philippines we have this very thin lumpia wrapper that because it's too thin we have to double it when we wrap the filling. Here in the US I used spring roll wrapper that I could buy in the store. The other day I made lumpia with taoge and shimp and I so love it as well as hubby.

                             This is the wrapper that you have to look at any Oriental or Asian store

                 Instead of the onion (bulb) I used the green onion because I have plenty in my garden. The I minced the garlic, saute the garlic and onion to the oil.

Then I put the shrimp that I cleaned and deveined. Cook until it turn reddish. Then mixed the tauge or mung beans. Here is what it looks like a mung beans or tauge.

I mixed the mung beans or tauge and the carrots and cooked it for about 1 minute. Season it with oyster sauce and pepper.

When it is done. Drained it in a big strainer. Let it cool down first then you can start to wrap it with Spring roll wrapper.

                                              
                                                Here is the wrap spring roll not yet fry.

                     Then in a deep pan put enough oil to fry the spring roll. It would not take very long to fry the wrapper just watch it when it turn brown.

                                 With a chili sauce it's really good. And watch out because it's hot!

Ingredients:

1 lb togue (mung bean sprouts)

1 medium-sized carrot, julienned

1 teaspoon garlic, minced

1 tablespoon or stalked green onion chopped

2 tablespoons oyster sauce

Shrimps ( depending on how many you like to put and how many spring roll you make)

1/8 teaspoon ground black pepper

Spring roll wrapper

3 to 4 cups cooking oil

                                              Linking this post to Food Friday

                                                              and
                                                   YUMMY SUNDAY

Marinated bangus and lumpia

I had a sumptous lunch with this one though my lumpia got burnt but my marinated bangus (milkfish) is really good. 

                  With a little rice I am already happy with it. What I missed much is the leafy vegetables in the Philippines.

Lumpia

When I was growing up Lumpia is one of my mom's dish that she can cook very well. We had this wrapper in the Philippines that is so thin that because it's so thin sometimes we have to double it when we wrap the filling. My mom used ground pork and some vegetables and I couldn't forget how good it is.

The other day I recreate what my mom had cook for us. I used the spring roll wrapper that you could only buy in an oriental store. Then ground pork, I seasoned it. I sliced thinly the carrots, bean sprout, shredded thinly cabbage. I cooked first the meat until it gets brown then all the vegetables. Then I strained the juice and let it cool. When it's cool I then roll them with the spring roll wrapper. Fry it then voila my Lumpia done. Hubby likes it and I told her it's more nutritious than the usual spring roll because it has more vegetable in it. Try it!