Deep fried Spring rolls- Lumpia

This crispy pastry is incredibly delicious. I’ve been obsessed with lumpia since then, today and forever. This pastry can be a snack or side dish; I even eat it with rice. I love the every bite while dipping it in my favorite spicy vinegar sauce.

There so many different variations on lumpia, but among them all, this is my best. How about you which lumpia you love most? Let me know.

Ingredients:

5 cup fresh bean sprouts

1 lb. fresh shrimps, peeled

8 oz. fresh tofu, deep fried and thinly sliced

½ cup carrot, julienne

1 medium size yellow potato, cut into strips

3 cloves garlic, minced

¼ cup minced onion

4 stalks green onion, chopped

20 spring roll wrapper

Quart of oil for deep fry

2 Tbsp. for stir fry

1 Tbsp. soy sauce

Salt and pepper

Procedure:

1. Once all the ingredients are ready, heat oil and sauté garlic and onion until fragrant.

2. Add the shrimps and fry until change color.

3. Add in the potato strips and carrot, keep stirring and cook to get tender and crisp.

4. Add the bean sprouts, green onion and season it with soy sauce, a little salt and pepper. Give 3 minutes the sprouts to cook.

5. Lastly, add in the tofu.

6. Let the vegetable to cool before wrapping, in this measurement I made 15 pretty good size of the lumpia.

7. I normally use the square type of wrapper. In wrapping, place the wrapper in diamond position, fill it with vegetables and fold both sides and hand roll slowly and seal the end.

8. Heat the cooking oil in a deep fryer, and fry it by batch until brown and crispy. Lay a paper towel to place the fried lumpia to absorb excess oil.

9. Serve while crispy, and dip it with your favorite sauce.