Lumpia Labong (Bamboo Lumpia) *GOOD*

By carvalhohm

Ingredients

• 1 tablespoon salad oil
• 6 cloves garlic, minced
• 1 onion, minced
• 1/2 pound pork, thinly sliced
• 1/2 pound shrimp, thinly sliced
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon soy sauce
• 3 cups slivered bamboo shoots
• Deep fat for frying
• 24 lumpia (or egg roll) wrappers

Details

Servings 24

Preparation

Step 1

Heat oil in saucepan. Saute garlic and onion. Stir in pork, shrimp, salt, pepper and soy sauce. Cover and simmer until pork is tender. Add bamboo shoots and cook about 3 to 4 minutes longer; cool.

Heat deep fat to 375 degrees. Put about 2 tablespoons of filling about 2 inches from the nearest side of each wrapper. Fold edge of wrapper over filling. Fold right and left sides toward center to completely enclose filling in envelope fashion. Fold toward open end, moistening edge with water to seal.

Fry in deep fat until lightly browned. Serve with dipping sauce, if desired.