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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.



Ingredients:
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

Procedure:
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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