Lumpia Recipe, Philippine Spring Roll – Kevin Patricio

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Pasta and pizza

Lumpia Recipe, Philippine Spring Roll

Learn how to make lumpia, the popular crispy spring roll from the Philippines with meat and shrimp. This time Kevin Patricio accompanies him with a special sauce.

Ingredients (2 people):

  • 8 sheets with dough spring rolls
  • frying oil

For the filling:

  • 200 g minced pork
  • 200 g ground shrimp
  • 1 egg
  • 2 cloves garlic
  • 1 small onion
  • 1/2 carrot
  • 2 tablespoons soy sauce
  • Sol
  • Pepper

For the sauce:

  • 50 ml. fermented fish sauce
  • 20 ml. of water
  • 1/2 shallot
  • 1 Thai chili
  • 5 g. sugar
  • juice of 1/2 lime
  • 1 piece of carrot

Preparing the recipe for Lumpia, Philippine spring roll:

Put the meat and minced shrimp in a bowl. Add a pinch of salt and a pinch of pepper. Add the garlic cloves, onion and carrot, finely chopped. Pour the soy sauce and the egg. Mix everything well.

Apply a spoonful of the mixture on a rolled sheet of paste. I’m winding it up forming a cylinder. Wet the side of the seal with water and seal the roll well.

Fry the rolls or lumps in a lot of oil until they finish on the inside and become golden and crispy on the outside, about 4 minutes. Squeeze them on absorbent paper.

For sauceIn a bowl, mix the fish sauce, half a lime juice, a tablespoon of water, a teaspoon of sugar, finely chopped carrots and shallots and a few slices of Thai chili to taste.

Introduce the lumpies or Filipino spring rolls accompanied by the sauce. Serve.

Lumpia, a spring roll from the Philippines

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