How to Cook Emerald Fried Lumpia
Ingredients
- 500 grams ground vegemeat for non-vegetarian, use ground pork
- 1 medium onion chopped
- 10 grams kinchay chopped
- 1 large carrot chopped
- 1 1/2 tsp. salt
- 50 grams mung bean sprouts chopped
- 1 1/2 tsp. ground pepper
- 50 grams kangkong leaves chopped
- 1 Tbsp. cornstarch
- 1 pc egg well beaten
- 30 grams raisins
- 2 segments garlic crushed
- 24 pcs lumpia wrapper
- kangkong leaves from 1 bunch kangkong
- 1 cup water
- 1/4 cup catsup
- 2 Tbsp. cornstarch
- 2 1/2 Tbsp. vinegar
- 2 1/2 Tbsp. sugar
- 1 1/2 tsp. soy sauce
Instructions
How to cook Emerald Fried Lumpia:
- Combine all ingredients, set aside lumpia wrapper and whole kangkong leaves. Mix well.
- Divide the mixture into 24 parts or weight 36 grams of the mixture for each piece of lumpia.
- Place 3 beds of kangkong leaves on the surface of the lumpia wrapper.
- Wrap the mixture and use water for sealing the lumpia. Deep fry until golden brown.
- Place in a plate underlined with napkin to absorb excess oil.
- Serve crispy with sweet and sour dipping sauce.
How to make wweet and sour dipping sauce:
- In a saucepan, mix water with catsup, cornstarch, vinegar, sugar and soy sauce. Cook until it becomes translucent and slightly thick.