Fried Lumpia / Lumpiang Prito

Lumpiang Prito literally means fried spring roll. It consists of a briskly fried pancake filled with bean sprouts and various other vegetables such as string beans and carrots. Small morsels of meat or seafood may also be added. Though it is the least expensive of the variants, the preparation – the cutting of vegetables and meats into appropriately small pieces and subsequent pre-cooking – may prove taxing and labor-intensive. This variant may come in sizes as little as that of lumpiang shanghai or as big as that of lumpiang sariwà. It is usually eaten with vinegar and chili peppers, or a soy sauce-and-calamondin juice mixture known as toyo-mansi.  But I prefer eating friend lumpia with vinegar and lots of garlic.

Ingredients:

1/4 cup oil

1 tablespoon minced garlic

1/2 cup sliced onions

1/4 kilo lean pork or chicken, chopped

1/4 kilo shrimps, chopped

1 cup carrots, cut into julienne strips

2 cups bean or mongo sprouts (optional)

2 cups singkamas, cut into julienne strips

1 cup cabbage, shredded

salt and pepper to taste

lumpa wrappers or spring roll wrappers

Vinegar Dipping Sauce:

1/2 cup white vinegar

3 garlic cloves, crushed

salt and pepper

1. Heat oil in skillet and saute garlic and onions until tender. Add pork and saute until browned. Add vegetables and cook until tender, yet crisp, about 5-10 minutes. Remove from heat. Season with soy sauce. When mixture is cool, add bean sprouts. Salt to taste.

2. To assemble lumpia: Carefully separate wrappers. To prevent them from drying out, cover unused wrappers with moist paper towel. Lay one wrapper on clean surface. Place about 2-3 tablespoons of the filling near the edge closest to you. Roll edge towards the middle. Fold in both sides and continue rolling. Moisten opposite edge with water to seal. Repeat with other wrappers. Lumpia can be frozen until ready to use.

3. Deep fry at 350 degrees until golden brown, about 3-5 minutes on each side. Drain on paper towels. Serve with sweet sour or vinegar and garlic dipping sauce.

4. Vinegar Dipping Sauce: Mix together all ingredients and let sit for 1/2 hour. Makes 1/2 cup.