Lumpia - Fusion style

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This is NOT your typical Filipino lumpia. This combines Filipino food with Italian accents!

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Ingredients

  • stack of lumpia wrappers
  • 2 tbsp. truffle oil
  • 1 cup crimini mushrooms
  • 1 cup shitaki mushrooms
  • 1/2 cup enoki mushrooms
  • 1 tbsp. lemongrass
  • 1 tbsp. ginger, minced
  • 1 red chili pepper (pickled)
  • 1 tbsp. chopped scallions
  • 1/2 cup bean sprouts, or any microgreens
  • 1 tbsp. vegetable oil
  • 1 egg, for wash
  • Sweet Chile Sauce

Preparation

Step 1

Bring lumpia wrappers to room temperature so they are easy to peel from their stack.

Chop up in small pieces all the mushrooms. Chop up the chili peppers and cilantro. Place all in a bowl. Ladle 2 tbsp. of truffle oil over the mushrooms and mix until well coated.

Add oil to saute pan and heat up until hot. Add garlic and cook for 1 minute. Add mushrooms and chili pepper and saute, about 5 minutes. Transfer to a small bowl and let cool for 5 minutes.

Place 2 tbsp. of mushroom mixture in a line on the edge of the wrapper. Coat the opposite edge of the wrapper with egg wash. Roll the filled-end towards the egg wash into a cylinder shape. Seal the ends.

Fry the lumpia until golden brown - turn it once - approximately 5 minutes.

Serve with sweet chile sauce for dipping.

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