Hi Karen, here it is. However, I just noticed as I started typing it up>>>
that this recipe is not the traditional Lumpia as I know it from the Phillippines. This is a an eat out of hand type wrap and not deep fried. I'm posting it anyway. The filling and dipping sauce look good.
Fresh Lumpia
Recipe By : Cooking of Southeast Asia-Sunset
Serving Size : 8 Preparation Time :0:00
Categories : Asian
18 lumpia wrappers
Dipping sauce
2 tablespoons cornstarch
1/4 cup brown sugar
1/2 cup water
1/2 cup pineapple juice
1/4 cup soy sauce
1/4 cup palm vinegar
1 teaspoon salad oil
2 cloves garlic -- minced
Lumpia Filling
3/4 pound ground pork
1 onion -- chopped
3 cloves garlic -- minced
6 ounces medium shrimp shelled -- deveined ans chopped
1 cup bean sprouts -- coarsely chopped
1 1/2 tablespoons soy sauce
For Essembling:
18 small romaine lettuce
1/2 cup peanuts -- roasted and chopped
4 green onions -- cut into thin sliver
Prepare Dipping Sauce:
Combine cornstarch and brown sugar. Mix in water, pineapple juice, soy sauce, palm vinegar. Heat salad oil in a small pan over medium heat. Add the garlic and cook until lightly browned. Add juice mixture and cook, stirring, until sauce boils and thickens.
Lumpia Filling:
Crumble ground pork into a wide frying pan over medium heat. Add onion and garlic and cook, stirring, until onion is soft and meat is lightly browned. (about 6 to 8 minutes) Add shrimp and bean sprouts; cook until shrimp turns pink, about 2 more minutes. Stir in soy sauce and remove from heat. Before using, drain; add juices to Dipping Sauce, then stir 1/4 cup sauce into filling.
Assembling:
For each lumpia, spread a wrapper with about 1 teaspoon of the sauce. Set a lettuce leaf on wrapper to extend from center over top edge. Spoon about 2 tablespoons of the filling on lettuce; top with some of the peanuts, coriander and onions. Fold lower half of wrapper over filling, then overlap sides to enclose. Eat out of hand. Serve with additional Dipping Sauce
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