Fresh egg rolls PDF Print E-mail

Fresh Egg Rolls (Fresh Lumpia - Philippine)

1/2 pound shrimp
1/4 pound pork, boiled for 15 minutes
1 can bamboo shoots or hearts of palm (optional)
Salt and pepper
10 lettuce leaves
2 cloves garlic, crushed
1 medium size onion, diced
1 teaspoon salt
1 teaspoon freshly ground pepper
fresh lumpia wrappers

De-vein shrimp and cut into small pieces. Cut pork into small pieces. Cut bamboo shoots or hearts of palm into thin long strips.

Saute garlic, diced onion, shrimp and pork for about 10 minutes. Add bamboo shoots or hearts of palm, salt and pepper to taste, and cook for another 5 minutes. Drain well.

On a plate, lay wrapper flat, place a segment of lettuce leaf on wrapper, then put about 2 tablespoons of filling on top of lettuce leaf and roll wrapper. Seal with a little water and place edges down. Serve with lumpia sauce and crushed garlic.

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Featured Recipe

Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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