The Happy Home Cook: Pork, Shrimp and Shiitake Lumpia

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Chef Ria Dolly Barbosa’s Pork, Shrimp and Shiitake Lumpia (Photo by Clifford C. Corigliano Jr.)

Ingredients

1/2 pound ground pork

1/2 pound shrimp, small chop

1/2 cup shiitake mushroom, small chop

1/2 cup carrots, small chop

1/4 cup chives, sliced thin

1/4 cup garlic, chopped fine

1 egg

1/4 cup soy sauce

2–3 tablespoons fish sauce

1 package lumpia wrappers

1 head red or green leaf lettuce

1 bunch fresh herbs such as: cilantro, mint and/or Thai basil

1 bottle sweet chili sauce or your favorite lumpia sauce

Procedure

1. Combine all the ingredients except for the lumpia wrappers and mix very well.

2. Roll lumpia in either the eggroll or lumpia shanghai method.

3. Preheat 1 inch of a neutral oil such as rice bran oil in a wide pan to 350 degrees Fahrenheit.

4. Fry off a few lumpia at a time, cooking until evenly golden brown. (Note: If you roll the thicker lumpia, make sure to cook it a little longer to make sure the pork and shrimp are cooked through.)

5. Remove the fried lumpia and drain on paper towels to absorb excess oil.

6. Serve with fresh lettuce and herbs and your favorite lumpia sauce.

Pork, Shrimp and Shiitake Lumpia (Photo by Topo Chico)

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