Not so sure if you have heard before about this delicious appetizer. The lumpia are actually crispy wraps that are stuffed in this case with vegetables and shrimp.
They are so tasty that you will love them! Also, you can prepare them before and then freeze them and be prepared for guests at any time!
So, let’s take a look at how to prepare them! You will need around half an hour to make everything!
Things necessary: (for 16 lumpias)
For the sauce:
- ½ cup water, plus 1 tablespoon, divided(120 mL)
- 3 cloves garlic, minced
- 2 large fresno chiles, minced
- ¼ cup sugar (50 g)
- ⅓ cup rice vinegar(80 mL)
- 2 teaspoons kosher salt
- 1 tablespoon cornstarch
For the lumpia:
- 2 large carrots, peeled
- ½ lb green beans, trimmed (225 g)
- 1 tablespoon vegetable oil
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger
- 1 lb shrimp, peeled, deveined and finely chopped (455 g)
- 1 tablespoon fish sauce
- 1 teaspoon kosher salt
- 1 teaspoon pepper
- 1 tablespoon rice vinegar
- 2 cups bean sprout(200 g)
- 16 lumpia wrappers
- egg wash, for brushing
- canola oil, for frying
Method of preparing:
First, you can make the chili sauce: Take one pot, put it on medium heat and include the ½ cup of water, salt, garlic, sugar, Fresno chilies and rice vinegar. When they start to boil lower the heat and simmer for around 2 minutes.
In another bowl mix the corn starch and the water that is left. Then mix this in the other sauce until it is fully united. Simmer for around 1 minute until it gets thicker. After this put it away from the heat and leave it to cool down.
For the lumpia: Cut the carrots and green bean on the diagonal. Take one skillet and put the vegetable oil on medium heat and then include the onion. Cook it for around 3 minutes and then add the ginger and garlic and cook for 2 minutes more.
Include the green beans and carrots inside and after them add the shrimp, salt, pepper, fish sauce, and rice vinegar inside until everything is mixed well. Include the bean sprouts as well in order to combine with the rest and remove the pan from the oven.
Then spread the lumpia wrap in a shape of a diamond and fill it with 2 tablespoons of the mix leaving some space from the bottom in order to wrap it easily. Fold in in order to have an envelope shape and then roll it. Use the egg wash to brush it and do the same with the other lumpia wraps.
Then you need to heat the canola oil at 300°F (150°C) and fry them on each side until they become golden in color. If they are cooking to fast then you need to lower the heat. Use paper towels to drain them at the end.