Filipinos are very fond of lumpia or its local equivalent of egg rolls or spring rolls. Some say it is of Chinese origin but lumpia is a common dish in China, Indonesia, and the Philippines.
Filipinos are very creative when it comes to Lumpia, I mean, sky’s the limit when it comes to what goes inside that lumpia wrapper. We have the more popular Fresh Lumpia, Lumpiang Togue, and Lumpia Shanghai. And also the not so usual and even weird ones like Fish Lumpia and Dynamite.
But there is one that caught my attention because it is like a whole meal stuffed into the wrapper! It is the Lumpiang Sotanghon, have you heard of it before?
It looks similar to the Lumpiang Togue, but with more ingredients and flavor, including the popular pancit sotanghon. Yum! If you haven’t tried it before, I suggest you learn this recipe today:
INGREDIENTS:
- 1 & ½ cups sotanghon, soaked in water then drained
- 1 cup beansprouts (togue)
- ¼ cup celery finely chopped
- ½ cup carrots, sliced thinly into strips
- ½ to ¾ cup water
- 1 pc shrimp broth cube
- 3 cloves garlic, finely chopped
- 1 pc small onion, finely chopped
- 10 pcs lumpia wrappers
- 1 tbsp cooking oil, for sautéing
- Oil, for deep frying
HOW TO COOK:
- Pour cooking oil in pan and heat.
- Saute the garlic and onion.
- Add- in the celery and carrots then cook for 2 minutes.
- Add- in the sotanghon, water, and shrimp broth cube.
- Simmer until sotanghon is cooked.
- Add- in the beansprouts and cook for 1 more minute then remove from heat.
- When the sotanghon filling has slightly cooled, get 1 to 2 tbsp of the mixture and wrap in the lumpia wrappers.
- Deep fry the lumpia in hot oil then drain.
- Allow to cool then serve. Enjoy!
For the dipping sauce: Mix together vinegar, crushed garlic, and soy sauce.
IMAGE: luweehskitchentokyo.blogspot.com
