AuthorBiteSizedDelicious, crispy and health, this lumpia hubad is a winner!
Heat water with a bit of oil in pan and pan fry pork, until crispy. Season with salt and pepper along the way.
Once pork is crispy add in your garlic and onions and saute for about 5 minutes before adding in the kamote, carrots, and singkamas.
Saute for about 6-8 minutes or until vegetables are cooked. Simmer for about 5 minutes Add in your garbanzos and shrimp broth and let simmer for about 5 minutes and then strain the vegetables from the broth and set aside.
Heat oil in wok/ stock pot until oil is ready for deep frying. Drop your vermicelli noodles in the hot oil and wait noodles to puff up before straining out of the oil. Drain oil from cooked noodles and break noodles and set aside for garnish.
For the lumpia wrapper, take one piece and drop it in oil to deep fry, use a ladel to push down the lumpia wrapper while it fries so it has a nice form. Take out from pan and drain oil and set aside.
Mix together, salt, muscovado sugar, sesame seeds and crushed roasted peanuts and set aside.
Pour in broth in pan on medium heat, whisk in the oyster sauce, and sweet peanut butter and sugar and season with salt and pepper. In a small bowl mix the cornstarch and water to create your slurry and then pour it in your mixture briskly whisking until you create a thick consistency.
Place the fried lumpia wrapper on a plate, place one whole pc of romaine lettuce on the wrapper, spoon in about 2 tbsp of the cooked vegetable mix, drizzle sauce and sprinkle your crushed roasted peanuts mixture. Top with crunchy fried noodles, crushed nori and more of the crushed roasted peanuts mixture and serve.
Ingredients
Directions
Heat water with a bit of oil in pan and pan fry pork, until crispy. Season with salt and pepper along the way.
Once pork is crispy add in your garlic and onions and saute for about 5 minutes before adding in the kamote, carrots, and singkamas.
Saute for about 6-8 minutes or until vegetables are cooked. Simmer for about 5 minutes Add in your garbanzos and shrimp broth and let simmer for about 5 minutes and then strain the vegetables from the broth and set aside.
Heat oil in wok/ stock pot until oil is ready for deep frying. Drop your vermicelli noodles in the hot oil and wait noodles to puff up before straining out of the oil. Drain oil from cooked noodles and break noodles and set aside for garnish.
For the lumpia wrapper, take one piece and drop it in oil to deep fry, use a ladel to push down the lumpia wrapper while it fries so it has a nice form. Take out from pan and drain oil and set aside.
Mix together, salt, muscovado sugar, sesame seeds and crushed roasted peanuts and set aside.
Pour in broth in pan on medium heat, whisk in the oyster sauce, and sweet peanut butter and sugar and season with salt and pepper. In a small bowl mix the cornstarch and water to create your slurry and then pour it in your mixture briskly whisking until you create a thick consistency.
Place the fried lumpia wrapper on a plate, place one whole pc of romaine lettuce on the wrapper, spoon in about 2 tbsp of the cooked vegetable mix, drizzle sauce and sprinkle your crushed roasted peanuts mixture. Top with crunchy fried noodles, crushed nori and more of the crushed roasted peanuts mixture and serve.
Leave a Reply