|For the Lumpia pastry:|
|or buy some spring roll leaves in a chinese supermarket|
|For the Filling:|
|300 g||minced pork|
|4 clove(s)||garlic, chopped|
|1 medium||onion, chopped|
|250 g||raw shrimps|
|200 g||carrots, grated|
|200 g||potatoes, grated|
|200 g||cabbage, chopped finely|
|1 tbsp||soy sauce|
|some||oil, for frying|
|salt and pepper, to taste|
Mix corn starch, flour and salt, then add eggs and water. Bake small omelets and set them aside an baking paper. Do not put them on top of each other, they will stick together.
Peel the shrimps and chop them. Fry the meat in a wok and add the onion, garlic and grated vegetables except the cabbage. Cover the pan and let cook till vegetables are soft.
Then add the cabbage and shrimps and season to taste. Add the soy sauce and the in water dissolved corn starch. Let cook for 5 minutes. Then let cool down.
Add some of this filling to the spring-roll leaves and roll tightly up. Do not fold in the ends, just make sure to leave at least 1 cm free at the ends.
The lumpia should not be thicker than a finger. Fry the lumpia in some oil and serve hot.
Perfect for parties, the lumpia can be prepared well in advance.
ca. 30 min
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