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These are the Vietnamese version of Chinese spring rolls. You can serve these with lettuce leaves for folding and wrapping, along with fresh herbs, and you have a full meal.
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| What You Need: |
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2 tablespoons peanut oil
2 cloves garlic, peeled and crushed
½ pound lean ground pork
¼ pound shrimp, cooked, peeled, and coarsely chopped
Pinch of salt
4 scallions, chopped
¼ cup finely grated daikon radish
2 tablespoons nuoc mam (fish sauce)
2 ounces sai fun noodles, soaked in warm water for 15 minutes
Freshly ground black pepper to taste
8 lumpia wrappers, frozen, 10-inch diameter
Peanut oil for deep frying, about 6 cups
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| How To Cook: |
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1. Heat a wok and add the oil and garlic. Chow or stir for a moment and add the ground pork.
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2. Chow until the pork falls apart and then add all the remaining ingredients except the lumpia wrappers and frying oil.
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3. Chow for just a few minutes, transfer to a bowl, and let the mixture cool.
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4. Heat the deep-frying oil to 375°F. Place one eighth of the filling in the middle of a lumpia wrapper and roll up like a burrito. Seal the seam with water.
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5. Roll all 8 wrappers. Deep-fry the rolls, 2 or 3 at a time, until they are golden brown. Serve them with Vietnamese Dipping Sauce.
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