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| What You Need: |
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˝ pound pork loin, julienned
˝ pound shrimp, peeled, coarsely chopped
2 tablespoons peanut oil
4 cloves garlic, peeled and crushed
1 cup chopped Napa cabbage
˝ cup chopped green beans, fresh or frozen
˝ cup chopped scallions
2 teaspoons salt
˝ teaspoon freshly ground black pepper
2 tablespoons light soy sauce
1 cup fresh bean sprouts
5 cups peanut oil for deep frying
Lumpia wrappers
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| How To Cook: |
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1. Heat a large wok and add the oil and garlic. Chow for just a moment and add the pork. Stir-fry for 2 minutes on medium-high heat and add the shrimp.
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2. Cook just until they change color and add all remaining ingredients, except the bean sprouts, peanut oil, and wrappers. When all is hot and the cabbage has collapsed, add the bean sprouts. Toss for a moment. Place this filling in a colander, drain completely, and allow cooling.
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3. Roll the Lumpias. Place 2 tablespoons of the cooled filling in one corner of a single wrapper. Roll it up, turning in each end, like a Chinese spring roll.
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4. Moisten the last corner just a bit so that it will stick. Place the rolls with the seam side down and cover with plastic as you continue to roll the others.
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5. Place the frying oil in an electric frying pan and set the temperature at 375°F.
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6. Deep-fry the rolls in the heated oil, a few at a time, for about 3 minutes, just until golden and crunchy. Keep the fried Lumpias warm in a preheated, warm oven while you prepare the rest.
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7. Serve with Lumpia Sauce.
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