INGREDIENTS:
- 24 pcs lumpia wrapper
- 250 g bean sprouts
- 125 g ground pork
- 1/2 cup dried shrimp
- 250 g sweet potato, peeled and julienned
- 1 medium-sized carrot, peeled and julienned
- 1 cup green beans, thinly sliced with ends removed
- 1 square tofu, thinly sliced and fried
- 1 red onion, sliced
- 1 head garlic, minced
- 2 tbsps fish sauce
- Cooking oil (for frying)
- Salt and pepper to taste
For the Dip:
- 1 cup white vinegar
- 2 tbsps soy sauce
- 1 tsp garlic, minced
- Salt and pepper to taste
HOW TO COOK:
- In a wok, sauté onion and garlic until brown.
- Add ground pork.
- Season with salt and pepper. Stir well.
- Add the bean sprouts, green beans, sweet potatoes, and carrots. Stir until cooked.
- Add fish sauce and dried shrimps. Continue stirring for a few minutes.
- Season with salt and pepper.
- Add fried tofu.
- Cook for another minute while stirring.
- Drain and set aside.
- Wrap the bean sprouts mixture into the lumpia wrapper one by one.
- Repeat process.
- In a deep pan, heat oil.
- Fry lumping togue one batch at a time until crisp.
- Drain and serve.
For the Dip:
- Mix all ingredients.
- Serve on the side.
IMAGE: yummy.ph
