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 sariwa. It is usually eaten with vinegar and chili peppers, or a soy sauce-and-calamondin juice mixture known as toyo-mansi.
Main Ingredients:
1/2 pound ground pork
1/2 pound ground shrimp or beef
1/2 cup water chestnuts -- chopped
1/2 cup green onion -- finely chopped
1 tablespoon soy sauce
1 teaspoon salt
1 teaspoon freshly ground pepper
1 package egg roll wrappers -- or lumpia wrappers
1 cup cooking oil
Sweet and Sour Sauce:
2 cups water
1/2 cup catsup
1/3 cup sugar
1 teaspoon salt
1 teaspoon red-hot sauce
3 tablespoons cornstarch, dissolved in 4T.water
Garlic Vinegar Sauce:
1/2 cup vinegar, preferably coconut or palm*
2 cloves garlic, smashed
Salt to taste
Cooking Instructions:
Lumpiang Shanghai (filling)
Combine pork, shrimp, water chestnuts, green onion and soy sauce. Season with salt and pepper. Place a level tablespoon of filling on center of each egg roll wrapper. Brush edges with a few drops of water. Fold one flap over filling. Fold inside flaps and roll up toward top point. Deep fry in hot oil and drain on paper towel. Serve with Sweet and Sour Sauce or Garlic Vinegar Sauce.
Sweet and Sour sauce
Mix all ingredients in a pan. Bring to a boil and simmer for 5 minutes or until sauce thickens. Serve hot.
Garlic Vinegar sauce: Mix together and set it out for dipping.
Serving Ideas : Serve with piping hot white rice or fried rice. Good up to 4 servings.
NOTES : You may substitute the pork and shrimp for beef and chicken instead.
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