A staple in all Filipino homes, this version of lumpia is made with shrimp. It is an appetizer that is worth all the extra effort.
1 package (14 oz.) lumpia wrappers
1 TB sesame seed oil
2 cloves garlic, chopped
1 tsp. fresh ginger, grated
2 stalks green onion, chopped
1 small onion, chopped
1/2 lb. shrimp, peeled, deveined, chopped
1 c.+1/2 c. cabbage, shredded
2 medium carrots, peeled, grated
2 TB oyster sauce
1 tsp. patis (fish sauce)
1 c. bean sprouts, blanched, drained
3/4 c. peanuts, roasted, chopped
oil for deep frying
1/4 c. rice wine vinegar
2 TB patis (fish sauce)
2 TB fresh lime juice
2 TB sugar
1 tsp. chili garlic paste
1 clove garlic, chopped
In a large skillet; warm oil. On working surface, keep lumpia wrappers damp by covering with a damp cloth. In a large skillet, sauté garlic, ginger and onions, about 2 minutes. Add shrimp, 1 cup of cabbage and carrots, sauté lightly until shrimp is pink, and vegetables are limp. Stir in patis and oyster sauce. Cool. In a small bowl, combine blanched bean sprouts, remaining cabbage and peanuts. Reserve. Place cooled filling (amount as you desire) on wrapper and top with combined bean sprout mixture, wrap tightly; sealing edge. Deep fry until golden brown, drain on paper towel.
Sauce: In a mixing bowl; combine all ingrdients well.
Serve warm. Serve with dipping sauce. Serves 6-8.