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Saturday, August 21, 2010

Lumpiang Prito

One of the many versions of sprill roll. Lumpiang Prito is basically paired with Sinigang na Baboy and served traditionally every Saturday in Cavite City.

3 large camote, peeled and cut into small cubes
1 small head of cabbage, shredded
500g of bean sprouts
1 white onion, diced
5 cloves garlic, minced
1/4 cup soy sauce
salt and pepper
30 large egg roll (wonton) wrappers, thawed
Oil for frying
1 lb of ground pork

In a large wok, fry garlic and onions over low heat until fragrant.
Increase head to medium-high and sauté ground pork until meat is no longer pink. Add soy sauce to taste. Toss in camote until cooked. Add shredded cabbage and stir-fry for a few minutes. Rinse and drain bean sprouts and add to wok, stir.
Season with salt and pepper. Drain and cool mixture.

Wrap a tablespoon of filling in each egg roll wrapper. Heat oil and drop one by one each rolled lumpia. Cook until lightly golden brown. Drain on a plate with paper towel and serve promptly with vinegar dip.

Note: Unfried rolled lumpia can be stored in a locked plastic container in the freezer.

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