Binondo Style Fresh Lumpia is a type of fresh spring rolled packed with a variety of vegetables, sometimes meat together with crushed peanuts, brown sugar, crushed seaweeds and crushed crispy fried vermicelli noodles.
- 1/2 head large cabbage, thinly sliced
- 1 large carrot, julienned
- 1 cup green beans, julienned
- 1 cup jicama, julienned
- 1/3 cup dried wood ear mushrooms, rehydrated and thinly sliced
- 1 small white onion, thinly sliced
- 150 g minced shrimp
- 150 g minced pork
- 1/4 cup chicken stock
- 4 cloves garlic, minced
- 1 cup water
- 3 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tbsp Hoisin sauce
- 5 tbsp brown sugar
- 1 tbsp Chinkiang vinegar
- 2 tbsp cornstarch
- ground white pepper
- 1 cup roasted peanuts, ground
- 4 tbsp brown sugar
- 1 cup vermicelli noodles, deep-fried, drained well and crumbed
- 1/2 cup toasted hoti or toasted nori sheets, crumbed
- 16 large fresh lumpia wrapper
- In wok add oil then lightly sauté garlic in medium heat
- Add, stir fry and cook the minced pork and minced shrimps for 5 minutes
- Bring heat to high, add the rest of the spring roll ingredients and stir fry until just cooked and liquid has dried out, vegetables should be still crisp, so under cook it by a bit as the residual heat after cooking will cook it further. Remove from wok, place everything in a colander to drain off excess liquid. Set it aside.
- In a bowl combine all sauce ingredients, pour it in a saucepan then simmer in low heat until sauce has thickened.
- In a separate bowl combine ground roasted peanuts and brown sugar, set it aside
- In another separate bowl combine crumbed vermicelli noodles and crumbed nori sheets, set it aside.
- To assemble, grab two large fresh lumpia wrapper (yes, it is double layered), smear it with the prepared sauce, then top it with the vermicelli mixture followed by the peanut mixture. Top it all off with the vegetable mixture then wrap and fold like a burrito. Serve.