Kim Chee Lumpia Recipe
This is a similar recipe to how I like making my basic lumpia. It's pretty much the same thing without the Kim chew and hot sauce. The long rice gives it a nice texture and makes it stand out over typical won ton style.
The long rice seems to work better with lumpia. You can make it your own creation by adding in pork belly, chopped teriyaki, bulgogi, Kalb etc. instead of ground pork. They would all work perfectly with this creation. I get a little lazy sometimes so I use the Cole slaw mix.
The dipping sauce can be a wide variety as well which makes this nice to. Best of all takes a little time to prepare and you can double batch and freeze for your next party or emergency appetizers. ENJOY!
1 1/2 lbs. ground pork
1/4 cup chopped onion
1/2 cup chopped kim chee, (drain and reserve juice)
2 cups Cole slaw mix (or slice cabbage and carrots)
2 cups bean sprouts, cut in half
4 green onion, chopped
2 bundles of long rice, cooked and cut in half
4 shitake mushrooms, soaked and diced
1/4 cup Aloha Aloha shoyu soy sauce
2 tablespoons sugar
2 tablespoons sesame oil
3 cloves garlic, minced
Fry pork in a 2 tablespoons of oil, season with salt and pepper, drain excess fat. Add in chopped onion and fry for few minutes. Add in chopped kim chee and kim chee juice, fry few minutes(you may want to add more or less for intensity of heat or if you want super spicy add in kim chee base sauce at this point). When the pork soaks into the juices, add in shoyu sauce micture 1 tablespoon at a time. (Add according to your taste). Add in vegetables and shitake, fry for a few more minutes. Add in cooked long rice, add more sauce mixture to coat and stir fry. Roll mixture in lumpia wraps. Freeze or deep fry in vegetable oil
3/4 cup. sweet chili sauce
1 teaspoon Aloha shoyu (soy sauce)
1 teaspoon seasame oil
2 chopped green onion
**tastes good as is, but use sauce as an optional condiment