Makes 4 to 6 servings
Preparation and cooking time: 40 minutes
Cooking oil for pan frying
2 cloves garlic, finely minced
150 grams chicken fillet, diced
1 tablespoon oyster sauce
1 tablespoon soy sauce
1/8 cup water
1/2 teaspoon sugar
1/4 teaspoon ground black pepper
1/4 teaspoon salt
¼ cup dried mushrooms, rehydrated and diced
½ cup carrots, par-boiled and diced
150 grams shrimp, peeled and diced
1 cup togue, chopped
1 cup red cabbage, diced
2 tablespoons cilantro, finely chopped
100 grams sotanghon, cooked al dente and cut into 4 centimeter pieces
1 pack lumpia wrappers
1 egg, beaten
Cooking oil for deep frying
1/2 cup water
3 tablespoons calamansi juice
2 1/2 tablespoons patis
6 1/2 teaspoons sugar
1 tablespoon honey
1 clove garlic, minced
1 piece siling labuyo, minced
1 stalk spring onion, minced
1. Heat cooking oil in a pan over medium heat. Saute garlic until golden.
2. Add chicken pieces and fry until light brown.
3. Mix in oyster sauce, soy sauce, water, sugar, ground black pepper, and salt.
4. Add mushrooms and carrots and stir fry until soft. Add shrimp.
5. Throw in togue, red cabbage, cilantro, and cooked sotanghon and stir fry for 2 to 3 minutes. Set aside.
1. Arrange a sheet of lumpia wrapper in a diamond. Place 3 teaspoonfuls of filling and wrap carefully, first folding the bottom corner, the side corners, then roll the lumpia, using the beaten egg as “glue” to secure lumpia wrapper into place.
2. Heat cooking oil in a pot. Deep fry lumpia until golden brown. Set aside to cool on a plate lined with paper towels.
1. In a bowl, mix all ingredients and stir until sugar is completely dissolved. Serve with the lumpia.