Vegetable and shrimp lumpia spring rolls

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Cooking for a crowd & need the perfect appetizer? Try making these shrimp and veggie-stuffed lumpia, or, as they’re referred to in the Philippines, lumpia togue-- togue meaning bean sprout. Your guests will love the crisp wrappers and flavor-packed filling, and you will love how quickly a batch can be whipped up. You can also make these ahead of time, freeze, và fry a few days later!


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Sweet Chili Sauce

½ cup water (120 mL), plus 1 tablespoon, divided3 cloves garlic, minced2 large fresno chiles, minced¼ cup sugar (50 g)⅓ cup rice vinegar (80 mL)2 teaspoons kosher salt1 tablespoon cornstarch

Lumpia

2 large carrots, peeled½ lb green beans (225 g), trimmed1 tablespoon vegetable oil1 small yellow onion, diced3 cloves garlic, minced1 teaspoon fresh ginger1 lb shrimp (455 g), peeled, deveined and finely chopped1 tablespoon fish sauce1 teaspoon kosher salt1 teaspoon pepper1 tablespoon rice vinegar2 cups bean sprout (200 g)16 lumpia wrappersegg wash, for brushingcanola oil, for frying
Make the sweet chili sauce: In a small pot over medium heat, mix together ½ cup (120 ml) of water, the garlic, Fresno chilies, sugar, rice vinegar, & salt. Bring to lớn a boil, then reduce the heat khổng lồ low và simmer for 2 minutes.In a small bowl, whisk together the cornstarch & remaining tablespoon of water.Whisk the cornstarch slurry into the sauce until fully incorporated. Continue lớn simmer for 1 minute, or until the mixture has thickened. Remove from the heat và let cool.

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Make the lumpia: Julienne the carrots. Cut the green beans on the diagonal.In a large skillet, heat the vegetable oil over medium-high heat. Showroom the onion and cook for 3 minutes or until slightly tender.Add the garlic và ginger, and continue cooking for 2 minutes more, until fragrant.
Add the carrots và green beans, & toss lớn combine. địa chỉ the shrimp, fish sauce, salt, pepper, & rice vinegar, & cook for 2 minutes or until shrimp is pink.Add the bean sprouts, toss to incorporate, và remove the pan from the heat.Lay out a lumpia wrapper in a đá quí shape & spoon 2 tablespoons of filling onto the bottom of the wrapper, leaving about 1½ inches (4 cm) of space from the bottom point.Fold the bottom point over the filling, then fold in the edges to lớn create an envelope shape. Roll the wrapper toward the đứng đầu point. Brush the vị trí cao nhất point with egg wash và finish the roll khổng lồ seal the end. Repeat with the remaining wrappers & filling.In a large, deep skillet, heat 1 inch (2.5 cm) of canola oil to lớn 300°F (150°C).Carefully địa chỉ 4-5 lumpia at a time lớn the hot oil. Fry on each side for 1-2 minutes, or until golden brown. Note: If the lumpia are cooking too quickly or burning, reduce the heat. Remove the lumpia from the oil & drain on a wire rack or paper towels.Garnish with cilantro and serve with the sweet chili sauce.Enjoy!

Sweet Chili Sauce

½ cup water (120 mL), plus 1 tablespoon, divided3 cloves garlic, minced2 large fresno chiles, minced¼ cup sugar (50 g)⅓ cup rice vinegar (80 mL)2 teaspoons kosher salt1 tablespoon cornstarch

Lumpia

2 large carrots, peeled½ lb green beans (225 g), trimmed1 tablespoon vegetable oil1 small yellow onion, diced3 cloves garlic, minced1 teaspoon fresh ginger1 lb shrimp (455 g), peeled, deveined and finely chopped1 tablespoon fish sauce1 teaspoon kosher salt1 teaspoon pepper1 tablespoon rice vinegar2 cups bean sprout (200 g)16 lumpia wrappersegg wash, for brushingcanola oil, for frying
Make the sweet chili sauce: In a small pot over medium heat, phối together ½ cup (120 ml) of water, the garlic, Fresno chilies, sugar, rice vinegar, & salt. Bring to lớn a boil, then reduce the heat lớn low và simmer for 2 minutes.In a small bowl, whisk together the cornstarch và remaining tablespoon of water.Whisk the cornstarch slurry into the sauce until fully incorporated. Continue to simmer for 1 minute, or until the mixture has thickened. Remove from the heat and let cool.

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Make the lumpia: Julienne the carrots. Cut the green beans on the diagonal.In a large skillet, heat the vegetable oil over medium-high heat. Showroom the onion and cook for 3 minutes or until slightly tender.Add the garlic và ginger, và continue cooking for 2 minutes more, until fragrant.
Add the carrots & green beans, & toss khổng lồ combine. Add the shrimp, fish sauce, salt, pepper, và rice vinegar, & cook for 2 minutes or until shrimp is pink.Add the bean sprouts, toss to lớn incorporate, and remove the pan from the heat.Lay out a lumpia wrapper in a đá quí shape & spoon 2 tablespoons of filling onto the bottom of the wrapper, leaving about 1½ inches (4 cm) of space from the bottom point.Fold the bottom point over the filling, then fold in the edges to create an envelope shape. Roll the wrapper toward the đứng top point. Brush the vị trí cao nhất point with egg wash and finish the roll to seal the end. Repeat with the remaining wrappers & filling.In a large, deep skillet, heat 1 inch (2.5 cm) of canola oil to 300°F (150°C).Carefully địa chỉ 4-5 lumpia at a time khổng lồ the hot oil. Fry on each side for 1-2 minutes, or until golden brown. Note: If the lumpia are cooking too quickly or burning, reduce the heat. Remove the lumpia from the oil and drain on a wire rack or paper towels.Garnish with cilantro & serve with the sweet chili sauce.Enjoy!
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