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
