8 medium sized shrimps cut into strips
⅔ cup ground pork
½ cup soy bean noodles, (bead thread)
2 pcs. Chinese mushrooms (soaked in water for 1 hour), sliced very thinly
1 egg
½ of a big onion, chopped
White part of green onion
Salt and pepper
Patis (fish sauce)
Rice paper (wrapper)
Mix all ingredients together and wrap in rice paper (lumpia wrapper) firmly. Fry in oil. Care should be taken that the oil is not too hot so that the ingredients inside the spring roll will cook properly. Store the lumpia upright so that the excess oil can be drained.
Sauce: Mix all ingredients.
3 tbsp. patis
Garlic
Hot chili
6 tsp. vinegar
6 tsp. water
5 tsp. sugar
carrots, sliced thinly in fine strips
white radish, sliced thinly in fine strips
Serve with very fresh lettuce, basil leaves, mint leaves and coriander leaves (wansuey), and the sauce.
Trivia:
In the 1930s and earlier, fried lumpia was filled with either an assortment of vegetables or ground beef and pork with cubed potatoes. Today, fried lumpia in all its variations can be found all over the world but it is certain that it is Chinese in origin. The Chinese say "Popia" for lumpia. Most countries in Southeast Asia use a name that is derived from "Popia".
Trivia:
In the 1930s and earlier, fried lumpia was filled with either an assortment of vegetables or ground beef and pork with cubed potatoes. Today, fried lumpia in all its variations can be found all over the world but it is certain that it is Chinese in origin. The Chinese say "Popia" for lumpia. Most countries in Southeast Asia use a name that is derived from "Popia".
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