Shrimp Lumpia

Ingredients

• 1 package (14 oz.) lumpia wrappers
• 1 TB sesame seed oil
• 2 cloves garlic, chopped
• 1 tsp. fresh ginger, grated
• 2 stalks green onion, chopped
• 1 small onion, chopped
• 1/2 lb. shrimp, peeled, deveined, chopped
• 1 c. + 1/2 c. cabbage, shredded
• 2 medium carrots, peeled, grated
• 2 TB oyster sauce
• 1 tsp. patis (fish sauce)
• 1 c. bean sprouts, blanched, drained
• 3/4 c. peanuts, roasted, chopped
• oil for deep frying
• 1/4 c. rice wine vinegar
• 2 TB patis (fish sauce)
• 2 TB fresh lime juice
• 2 TB sugar
• 1 tsp. chili garlic paste
• 1 clove garlic, chopped

Instructions

1. 1

   In a large skillet; warm oil. On working surface, keep lumpia wrappers damp by covering with a damp cloth.

2. 2

   In a large skillet, sauté garlic, ginger and onions, about 2 minutes.

3. 3

   Add shrimp, 1 cup of cabbage and carrots, sauté lightly until shrimp is pink, and vegetables are limp.

4. 4

   Stir in patis and oyster sauce.

5. 5

   Cool.

6. 6

   In a small bowl, combine blanched bean sprouts, remaining cabbage and peanuts.

7. 7

   Reserve.

8. 8

   Place cooled filling (amount as you desire) on wrapper and top with combined bean sprout mixture, wrap tightly; sealing edge.

9. 9

   Deep fry until golden brown, drain on paper towel.

10. 10

    --- Dipping Sauce: ---

11. 11

    In a mixing bowl; combine all ingrdients well.

12. 12

    --- How To Serve: ---

13. 13

    Serve warm.

14. 14

    Serve with dipping sauce.

15. 15

    Serves 6-8.